Easy entremet recipe? How to make Entremet cake at home?
I am not sure if you would like to try to make a Entremet Recipe. Something that is very messy. You need to spend a day here, but it’s worth it for a delicious entremet cake. 🙂 Entremet is a french word read as “ontromey”. It is simply used for multi-layer (different floors) and mousse-based cakes. Obviously, for the simplest examples, I can give an example of the mousse based cakes of the sap.
I recommend making the Entremet cake in the following order.
Peanut dakuaz (2 comes out of the recipe, as soon as one is broken, something is broken. It’s already a very nice thing, you eat the rest.)
Matcha and white chocolate mousse
Mirror glaze coating
For 2 pieces of 16 cm diameter Dakuaz solid
85 g ground sugar
60 g medium ground pistachios
25 g almond flour
100 g egg whites
50 g ground sugar
20 g brown granulated sugar
Set the oven to 200C.
Sift peanut powder, almond flour, and 50g ground sugar into a bowl.
Start whisking the egg whites and when it becomes white foam, obtain 85 g of ground sugar and brown sugar by adding a spoonful and continuing to whisk. Slowly add the peanut, almond and sugar mixture you have added to the merenge and add the powder mixture to the egg white by mixing it with a spatula or wooden spoon from bottom to top.
Spread the baking paper on the tray and place the cake circle. Take your Dakuaz dough into the cream squeezing bag and squeeze it with a round tip to the bottom of the mold.
Dakuaz is not a very sprawling thing. You can also draw a 16cm diameter circle on the back of the paper, turn it over and squeeze the dough to fill this circle.
Cook for 12-13 minutes until lightly browned and take it out of the oven and let it warm.
Strawberry Puree (For strawberry mousse and strawberry gel)
500 g strawberries, extracted
50 grams of granulated sugar or vanilla sugar
60 g of water (6-7 tablespoons)
To make strawberry puree first, grate the strawberries or pull them in the robot. If you wish, you can filter to separate from the nuclei after it has been pureed, I did not. Put the mashed strawberry in a sauce pot, add water and sugar and mix. After boiling on medium heat, cook for 3-4 minutes and remove from heat. Leave to cool.
120 g strawberry puree
80 g granulated sugar
1.5 tablespoons of powdered gelatin
3 tablespoons of grapefruit juice (or water)
Put 3 tablespoons of cold grapefruit juice in a small bowl, sprinkle 1 tablespoon of powdered gelatin on it and let it sit for 10 minutes. Add sugar to strawberry puree, heat and mix until sugar dissolves. When the gelatin dissolves, put it in the microwave and heat it for 5-6 seconds and liquefy the gelatin. Add warm strawberry puree and mix well.
300 grams of strawberry puree
60 grams of granulated sugar
2 tablespoons of powdered gelatin
250 g milk cream, pre-cooled.
Take 2 tablespoons of cold water in a tea plate and sprinkle with gelatin. Wait for 10 minutes to resolve.
Put the strawberry puree on the stove and add 60 g of sugar and heat it until it dissolves in sugar for 1-2 minutes until it dissolves well. Take it out of the stove and mix for 30 seconds, add gelatin and mix until the gelatin is completely dissolved. 1-2 minutes will be enough. Cool well before adding to the cream.
Put the cream in a deep whisk and cool in the freezer for 10-15 minutes. Take it from the freezer, 2-3 minutes ago at medium speed, when it starts to swell, fast cycle and beat until it solidifies. After getting the cream consistency, add the cooled strawberry puree and turn the two ingredients together by overturning with a wooden spoon or spatula. Put it in a squeezing bag and let it rest for 1 hour in the refrigerator.
20 g flour (little more than 2 tablespoons)
50 g icing sugar
35 ml milk or coconut milk (3.5 tablespoons)
6 tablespoons of coconut
1.5 tablespoons of butter (to be melted)
1 pinch of sea salt
Melt the butter and add other ingredients and mix well. Cool in the cupboard for half an hour. Spread baking paper on the baking sheet and spread the coconut dough in a circle measuring the size of your circle mold. Bake in 175C preheated oven for 5-6 minutes until golden brown.
*Cool before use.
White Chocolate and Matcha Mousse
150 ml pre-cooled milk cream
1 tablespoon of powdered sugar
1 teaspoon of matcha powder
110 g white chocolate
Melt the white chocolate in a double boiler and leave it aside until it reaches room temperature.
Mix powdered sugar and matcha and sift into a small bowl.
Put the cream in a deep whisk and cool in the freezer for 10-15 minutes. Take it from the freezer, medium-speed about 2-3 minutes ago, when it starts to swell, sift the matcha powder and powdered sugar, turn it to a fast cycle and beat it until it solidifies. When it solidifies, add the white chocolate and stir at slow speed until only the white chocolate is mixed into the cream. Do not beat too much. Do this after placing other layers in the mold, as this is the top layer and you have to use it without waiting.
100 ml liquid milk cream
50 g white chocolate
1 drop of pink food coloring
1 drop of pink food coloring
Place cold water in a small bowl, sprinkle with gelatin and wait for 10 minutes.
Finely chop or grate 50g of white chocolate.
Thoroughly heat the 100ml liquid cream in a bain marie or low heat. (do not boil) Add the white chocolate inside and mix well. Then add the food coloring and mix.
Reheat the gelatin in the microwave oven or in the beaker again, make it liquid, add it to the white chocolate sauce and mix well. When it starts to warm, it will also begin to freeze, so do this after preparing the matchali solid.
If you want to cover the entremet cake, double the size at least.
Preparation of Entremet Recipe
1- Place the dacu on the bottom of the circle mold and cover it with a thick layer of strawberry mousse.
2- Place the dacu on the bottom of the circle mold and cover it with a thick layer of strawberry mousse.
3- Leave the coconut disc on the gel and cover it with another layer of strawberry mousse. Lift in the closet. (You can start making matchali powder at this stage.)
4- After preparing the Matcha mus, cover the strawberry mousse layer and spread it over the entire height of the mold. Straighten it with a spatula. Let it rest in the closet for at least 2 hours.
5- If you just make a coat of glaze on top of the cake and leave the edges, cover it with glaze before removing it from the mold. (If you are going to do this, leave the circle half a cm lower than the mold and leave the mousse layer of matcha.)
6- Wait at least 6 hours for the cake to settle before eating.
Bon appetit ! : )
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