Coffee and Caramel Entremet with Chocolate Glaze
52 Weeks of Cooking – New to you
Happy birthday to me!
I have always made my own birthday cake; it would feel wrong if I didn’t. Friends have tried to offer, ask what kind of cake I like, but I quickly put a stop to that. It brings me such pleasure to make my own cake, the planning, trying to find something complicated and adjusting for the flavor combination I’m after. Regular cake is not what I’m after for my birthday these days, I’ve done crepe cake, lava cake, soufflé, meringue pies, flan and and trifle. This time around I was after something really complex with lots of elements; watching the Great British Bake Off has been great inspiration.
This year I thought I’d try my hand at an entremet.
An entremet has changed over the centuries from a small dish served between courses to an elaborate inedible centerpiece. Today it is a multi layered dessert with complementary flavors and contrasting textures surrounded by mousse.
This dish has many small recipes compiled into one, each recipe on it’s own is simple, making one after the next can make the recipe complicated, but it’s well worth it. The chocolate glaze is a little bitter so it balances the sweetness in the other components of the dessert. Soft silky mousse supports the creamy deep caramelized notes of the caramel crème brulee, then more dark chocolate and finally the light crispy almond meringue base. Please take the time to make this recipe, it is so worth the effort and organization.