Coffee and Caramel Entremet with Chocolate Glaze

<span itemprop="name">Coffee and Caramel Entremet with Chocolate Glaze</span>


Almond dacquoise

  • 1 c blanched almonds
  • 6 tbsp. sugar, divided
  • 3 egg whites, reserve yolks
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar

Chocolate ganache insert

  • 3/4 c dark chocolate chips
  • 5 tbsp. heavy cream
  • 1/2 tsp. salt

Caramel creme brûlée insert

  • 1/4 c sugar
  • 1 tbsp. water
  • 1 c heavy cream
  • 1/4 c milk
  • 3 egg yolks
  • pinch of salt

Coffee Mousse

  • 1 pkg gelatin
  • 1/3 c water
  • 3/4 c strong coffee/instant espresso powder
  • 1/4 c sugar
  • 2 c heavy cream
  • 1 tsp. vanilla extract
  • pinch of salt

Chocolate glaze

  • 1 envelope gelatin
  • 1/2 c water, divided
  • 1/2 c heavy cream
  • 5 tbsp. sugar
  • 2/3 c coca powder, sifted
  • 1 tsp. vanilla extract


Almond Dacquoise

  1. Preheat the oven to 325F and line a large baking sheet with parchment paper or silpat.
  2. In a food processor add the almonds with 4 tablespoons of sugar till finely milled.
  3. Whip egg whites till foamy, add salt and cream of tartar, beat till soft peaks then add the remaining 2 tablespoons of sugar, beat until stiff peaks form.
  4. Fold in the ground nuts and sugar mixture, evenly spread in the pan about a ¼ - ½” thick.
  5. Bake at 325F for 25-30 minutes until the edges are golden, set aside until ready to assemble.

Ganache Insert

  1. Heat the cream until steaming, add chocolate, let sit for a minute to melt the chocolate, add the salt and stir till smooth and glossy.
  2. Pour into a plastic wrap lined mold, I used a loaf pan, let set in refrigerator, remove from mold, freeze for 30 minutes before assembly.

Caramel creme brûlée insert

  1. Preheat the oven to 325F and put some water on to boil for the bain-marie.
  2. Put the sugar and water in a small sauce pan to caramelize, keep an eye on it, shake and swirl occasionally. Have the heavy cream and milk measured ahead of time and standing by.
  3. When the sugar is a dark golden brown color pour in the dairy, let simmer until all of the caramel is dissolved stirring occasionally.
  4. In a small bowl whisk the egg yolks, slowly pour in a half of the caramel mixture while whisking the eggs to temper them. Pour back into the pot, add the salt and mix together.
  5. Pour the custard into a pan similar to the size of your mold and place that in a bigger pan, pour the hot water into the bigger pan for the bain-marie.
  6. Bake at 325F for 30-45 minutes, let cool. Freeze for an hour before assembly.

Coffee Mousse

  1. Bloom gelatin in water for 5 minutes.
  2. Add gelatin to hot coffee and sugar, stir till dissolved, if not dissolving, microwave for 30 seconds, chill in the fridge till it starts to thicken, 30-45 minutes.
  3. Whip cream to stiff peaks, fold in coffee mixture into the cream, add vanilla and salt.


  1. In a line mold with plastic warp, I used a loaf pan, spread about a thrid of the coffee mousse. Add the frozen caramel crème brulee, coffee mouse, ganache insert and then the remaining coffee mousse.
  2. Finally place a trimmed piece of almond dacquoise as the base, wrap and freeze for only one out. Turn out onto a cooling rack with a sheet tray underneath in preparation for the glaze.

Chocolate glaze

  1. Bloom gelatin in ¼ cup water.
  2. Put cream, ¼ cup water and sugar in a sauce pan, bring to a boil.
  3. Sift in cocoa powder, bring back to a boil for 4 minutes whisking constantly.
  4. Take off the heat, add bloomed gelatin and vanilla, cool to 120F.
  5. Pour over cake on a cooling rack, refrigerate at least one hour before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *