Petitchef

Chocolate, Banana & Caramel Entremet

I feel like whenever I open up the "create post" page on blogger, I have to find new words for apologies. My life really hasn't been conducive to posting, and so it's just hard to find the time/money. Also, I live in a basement apartment now, with no natural lighting (except for a tiny, high up window in my bedroom), so my photographs suffer.
I did buy a new lamp with some daylight CFL bulbs, and that greatly improved my photos!

Anyway, I finally decided that I would make something for the blog. Something pretty.
Unfortunately, my first attempt (a blood orange and pear entremet) didn't work as well as I'd hoped. It just didn't look as good as I wanted, and the cruddy lighting I had didn't help. It was sponge cake, mousse, and gelee. I wasn't a huge fan of the gelee, at least with that cake, so the next one I did was just mousse and cake.

And that brings me to what I'm going to show you guys today! A bit of warning: The following recipes are a result of some Frakensteining. But it's really really really good. Really good. REALLY. GOOD. Haha okay. If you're going to attempt it, make sure to read through the entire recipe. Certain things need to be finished in certain orders, because of the nature of the gelatin in the mousse and all of that. So even though all the recipes will come first, make sure to follow the order/timing of the assembly section :)





Chocolate, Banana, Caramel & Pecan Entremet:
(makes 1 8x8 entremet, will probably need to be trimmed)


Ingredients:

Chocolate Sponge Cake and Pecan Sponge Layer:
3 eggs, separated
1 whole egg
50 g of oil
50 g flour
50 g sugar
3 tbs cocoa powder
1 c coarsely ground pecans
dash of cinnamon

3 mousses:
1 cup heavy cream
1 Tbs sugar
1 banana
1/2 cup of chocolate
3 Tbs butter
1/2 cup of caramel
2.5 tbs gelatin (one packet)

Chocolate Ganache:
3/4 c heavy cream
1 c chocolate (this will probably make more than you need, but store it in the fridge or something XD)


Methods:

Sponge cake:
Preheat your oven to 300 degrees Fahrenheit.

Whisk the egg whites until frothy. Add the sugar, and whip to stiff peaks.
Whisk together the egg yolks, whole egg, and oil. Sift in the flour, and mix until it's well incorporated.
Mix a couple of spoonfuls of the egg whites into the yolk mixture, to make it easier to fold in. Then fold the lightened yolk mixture into the whites, carefully.
Set aside 1/4 of the mixture, and carefully fold in the pecans and the cinnamon. Spread out that mixture on a covered sheet pan, in approximately the size of the pan you're going to assemble the whole cake in. (if you have multiples of the same size, go ahead and bake it in a pan. I'm just trying to save you washing dishes XD)
Bake it until it's lightly browned on top, and set it aside.
Carefully mix the cocoa powder into the rest of the batter, and bake it in an 8x8 pan for ~15 minutes, or until it's lightly browned on top. (you can also use the toothpick test, but be careful, it might fall)
Set that aside, but wash out your pan.

Mousse:
Bloom the gelatin over 2 tbs of cold water
Whip the cream to stiff peaks (but be careful not to make butter!)
Banana:
Puree the banana, with the Tbs of sugar. Warm it up a little, and stir 1/3 of the gelatin into it, making sure it melts completely. Immediately fold into 1/3 of the whipped cream.
Chocolate:
Melt the chocolate with the butter over low heat. add in 1/3 of the gelatin, mix, and fold into 1/3 of the whipped cream
Caramel:
Melt the caramel, mix in the remaining gelatin, and fold into the remaining whipped cream.

Ganache:
Bring the heavy cream to a boil. Pour over the chocolate, and stir until completely combined. Let cool before topping the entremet.



AND FINALLY, ASSEMBLY:

Place the pecan sponge in a lined 8x8 pan.
Make the banana mousse, spread it over the sponge, and level it off with an offset spatula (greatest invention ever)
Split the chocolate sponge into two layers. Place one layer on top of the mousse, pressing down slightly.
Make the chocolate mousse, apply, and level.
Place the second layer of chocolate sponge.
Make the caramel mousse, apply, and level.
If the ganache is already room temperature, go ahead and pour a thin layer on top. If not, put the whole entremet in the freezer for a bit, and then pour the ganache on top.


Let it sit in the fridge overnight, slice, and enjoy. (because you deserved it...that was a lot of work!)

If you guys want the recipe/instructions for the caramel corkscrew & the candied pecan, just ask in the comments, and I'll put them in another post. :)



I'm sleepy now...bye! Haha :)








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