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ESPRESSO CARAMEL ENTREMET (LAYER MOUSSE CAKE)



INGREDIENTS
For the Hazelnut Sable Breton

  • 38grams (1.3 oz) unsalted butter, room temp
  • 38grams (1.3 oz) dark brown sugar
  • ¼ tsp salt
  • ¼ tsp instant coffee
  • 1 egg yolk
  • 50grams (1.8 oz) flour
  • 50grams (1.8 oz) finely ground hazelnuts
  • 4grams (0.14 oz) baking powder

For the Chocolate Ganache

  • 75 grams (2.6 oz) grams dark chocolate (70%)
  • 12 grams (0.4 oz) unsalted butter
  • 6 grams (0.2 oz) honey
  • 1 tsp vanilla extract
  • 72 grams (2.5 oz) heavy cream

For the Caramel Mousse

  • 7 grams (0.25 oz) gelatine
  • 37ml water
  • 150g sugar
  • 52grams (5.3 oz) glucose or corn syrup
  • 67ml water
  • ¼tsp salt
  • 190grams (6.7oz) + 375grams (13.2 oz) heavy cream
  • 2 egg yolks


For full instructions you can go to : http://www.kerenruben.com

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