Tuesday, January 12, 2016

Berry, Vanilla Mascarpone entremets: with Video instruction

 I try to keep my promise ^^ (well sometimes, it's quite hard, haha), and now it's the first entremets video.


When I saw the raw file, it's 1 hour of shooting time ^^", and I tried my best to make it shorter. Finally, it's about 3 and a half minutes, I hope you enjoy it.
This entremets is not hard to make, but as you know, it needs time and preparation. You need to follow the step because there are some parts that need to be frozen before using, and I know that most of us don't have blaze freezer, so we have to wait. But some of the step can be made at the same time. You can bake the sponge cake, make the jelly (and turn them into an insert), make the mascarpone mousse base in 1 day, then the next day making the mousse and assemble the entremets. You can keep it in the freezer for a week, remove and cover it with Chantilly cream the day you want to serve it.
It's quite fun for me to make this kind of dessert, first is when I thinking about it and the best moment is when eating it. If you never make this kind of cake before, and you love to spending time focus on something, I really suggest you to try it, ^^, and you will be happy like me too.



 Berry, Vanilla 
Mascarpone entremets
Makes 18cm entremets


Sponge cake
60g .............................. Egg whites (about 2)
30g .............................. Granulated sugar (A)
20g .............................. Granulated sugar (B)
63g .............................. Egg yolks (about 3)
25g .............................. Cake flour
7g ................................ Corn starch
12g .............................. Melted butter
20g .............................. Milk
7g ................................ Invert sugar

Berry jelly
150g ............................ Mixed berries
70g .............................. Strawberry puree
15g .............................. Invert sugar
10g .............................. Granulated sugar (A)
10g .............................. Granulated sugar (B)
4g ................................ NH pectin

Vanilla Mascarpone mousse
4.5g ............................. Gelatine sheets 
415g ............................ Whipping cream
..................................... Seeds from 1 vanilla bean
52g .............................. Granulated sugar
120g ............................ Mascarpone cheese

Chantilly cream
220g ........................... Whipping cream
22g ............................. Icing sugar
1/4tsp ......................... Vanilla bean paste

.................................... Strawberry liquor 
.................................... Fresh berries for decoration


Preheat the oven to 210C.
Line 18cm cake pan with baking paper.
Sift the cake flour and corn starch together.

 Mix egg yolks with granulated sugar (A).


 Whip the egg whites until foamy, then add the granulated sugar (B) gradually, and whip until firm peaks formed.


 Pour the egg yolk mixture into the meringue bowl.


 Fold to combine.
Warm the melted butter, milk and invert sugar together. 
Mix with 1/2cup of batter.
Fold the flour mixture into the bowl in 2 additions.

 Pour the butter and batter mixture into the bowl.


 Fold to combine.


Pour into the prepared pan.
Lower the temperature to 180C, and bake cake for 20 minutes.


 Let it cool before using.


 Slice into 2 layers, and cut into 16-17cm rounds.


 Mix pectin and granulated sugar (B), and set aside.
Put the rest of the ingredients into a medium pan, and place over low heat.
Heat until 40C, pour the pectin and sugar mixture into the pan, stir to combine.
Heat until 102C, remove from the heat and let it cool to room temperature before using.

Making Berry and sponge insert:


Line the 16-17cm round cake pan with plastic wrap.
Pour the jelly into the pan.


 Place 1 layer of sponge over the jelly.


Sprinkle with Strawberry liquor.
Cover and freeze for overnight or 12 hours.

Making Vanilla Mascarpone mousse:


Bloom the gelatine sheets in ice cold water.
Put the whipping cream, seeds from vanilla bean and sugar into a medium pan.
Place over low heat until boil.
 Remove from the heat.
Remove the gelatine from the water, squeeze lightly, put into the hot mixture and stir until melt.


 Let it cool to room temperature, pour into the bowl, cover and refrigerate for overnight (or 12 hours).


 When it firm, remove from the fridge, beat until smooth.


 Put the mascarpone cheese into the bowl.


 Beat until smooth.


 Put into the piping bag.

Assemble:


 Pipe the mousse around the base of 18 cm round (base removable) and place 1 layer of cake into the pan.
Sprinkle with Strawberry liquor.


 Pipe the mousse over the cake.


Place Berry and sponge insert over the mousse.

 Pipe the rest of the mousse, and smooth the top.
Cover with plastic wrap, freeze overnight (or 12 hours).
  

Whip the whipping cream, icing sugar and vanilla bean paste together until soft peak formed.
Remove the cake from the freezer. Warm the side of the cake pan with blow torch, then remove the cake from the pan.
Cover the cake with Chantilly cream and decorate as you wish.



Berry, Vanilla Mascarpone entremets: with Video instruction 

4 comments:

  1. Beautiful and looks so delicious. Would love to make this, but what is invert sugar and where can I find it? What does your package look like?

    ReplyDelete
  2. Hey,
    The entremets is stunning and delicious! Thank you so much for sharing the recipe and the video I really appreciate it! You are such an impressive pastry chef and I think you are really talented!




    Thank you so much! :)

    ReplyDelete
  3. Hi, both Anonymous.
    Thank you ^^.

    For your information about invert sugar: Invert sugar is much sweeter than sucrose (granulated sugar) and is created by splitting sucrose into two equal parts, glucose and fructose. Products made with invert sugar tend to be more moist and are less prone to crystallization. Unlike typical sucrose, invert sugar is a syrup.
    You can use honey instead of invert sugar but choose the runny one (and note that honey has its fragrance, when invert sugar has no fragrance).

    ReplyDelete
  4. What a gorgeous torte! Love your video too, very well shot :D I will have to make an entremet like this someday...

    ReplyDelete

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