Turtles Entremet
ciao!cooks
ciao!cooks
Pecans add just the right amount
of crunch to the rich chocolate and
salted caramel layers.
INGREDIENTS
Caramel Mixture
2 Tbsp granulated sugar
2 Tbsp whipping cream
Caramel Cake
caramel mixture (above)
2 Tbsp butter (softened)
1 Tbsp golden yellow sugar
1 egg
2 Tbsp all-purpose flour
1 Tbsp almond meal
1 tsp whipping cream
1 tsp vanilla bean paste
pinch of baking powder
pinch of salt
Salted Caramel
1/2 cup granulated sugar
1/2 cup whipping cream
3/4 cup butter
1/2 tsp fleur de sel
1/2 tsp vanilla bean paste
Milk Chocolate Mousse
1/2 cup whipping cream
1 cup milk chocolate couverture
1 gelatin sheet (soaked in water
until softened)
1 1/2 cups whipped cream
Turtles Glaze
1 1/2 cups milk chocolate
couverture
1/4 cup canola oil
1/4 cup chopped pecans
METHOD
Caramel Mixture
1. In a saucepan, caramelize the
sugar until golden brown.
2. Remove from heat, and mix in
cream.
3. Transfer to a container and cool.
Caramel Cake
1. In a stand mixer, cream butter
and sugar. Mix in remaining
ingredients.
2. Spread mixture into a cake pan
and bake for ~15 minutes at 350°F.
3. Once cooled, cut out a 4” circle.
Salted Caramel
(Make one day in advance)
1. Heat cream, vanilla bean paste
and fleur de sel until salt dissolves.
2. In a saucepan, caramelize the
sugar until golden brown.
3. Remove from heat. Stir in cream.
4. Add butter and heat mixture
until it reaches ~223°F. Let cool
overnight.
5. Pipe a ring of caramel over
the cake base. Top with chopped
pecans.
6. Freeze until needed.
Milk Chocolate Mousse
1. Bring whipping cream to a boil
and mix in gelatin sheet. Pour over
milk chocolate and mix with hand
blender until well-combined.
2. Mix in cold whipped cream.
3. Wrap one side of a 5” round
pastry ring in plastic, and place on
a tray plastic side down.
4. Add mousse into the ring, with a
little room left at the top.
5. Insert the caramel cake into the
mousse until it is in line with the
top of the ring.
6. Scrape off excess mousse and
freeze.
7. Once frozen, remove pastry ring.
Leave entremet in freezer until
glazing time.
Turtles Glaze
1. Melt chocolate over a double
boiler.
2. Remove from heat. Stir in canola oil
until well combined. Add the pecans.
3. Use the glaze at 95°F.
Finishing
1. Remove entremet from the
freezer. Place on top of a small
container.
2. Pour the glaze over the cake and
push off any excess.
3. Transfer to a cake board and
decorate as desired.
Yield 1 entremet
ciao! / apr/may / two thousand nineteen
23