Caramel Passion Entremet

Creation by Dré Eversteijn - 4 servings

tarts Pastry Caramel
Caramel Passion Entremet - photo1 | Debic

Dré Eversteijn

Ingredients

For 4 servings

Sablé Breton

500 g Debic Butter Constant

250 g brown sugar

250 g caster sugar

4 g salt

50 g whole egg

1750 g flour

10 g baking powder

Passion fruit crémeux

340 g passion fruit purée

425 g sugar

225 g whole egg

174 g egg white

625 g Debic Butter Crème

5 g gelatin

20 g water

Caramel mousse

400 g egg yolk (pasteurized)

160 g sugar

12 g gelatin

60 g water

1200 g Debic Stand & Overrun

480 g caramel chocolate

120 g milk

Chocolate mirror glaze

240 g Debic Stand & Overrun

360 g neutral mirror glaze

280 g milk chocolate 35%

100 g praliné

8 g gelatin

40 g water

Finish

Preparation

Sablé Breton

Mix the Debic Butter Constant with the sugar, salt, and whole egg until smooth.

Mix in the flour and baking powder.

Cool the dough. Roll out the dough to 7 mm thickness.

Cut out circles with a diameter of 20 cm.

Place a 7 cm circle in the middle.

Bake the pie shells at 200 °C.

Passion fruit crémeux

Heat the fruit purée with the sugar and mix in the egg yolk with the egg white.

Cook the passion fruit purée with the eggs at 80 °C.

Soak the gelatin in water.

Squeeze the water out and add it to the hot purée.

Add the cold butter cubes in the puree at 35° C.

Mix well with a hand blender.

Pour the purée into moulds and put them in the freezer.

Caramel mousse

Whisk the egg yolk with the sugar.

Soak the gelatin in cold water.

Whip the Debic Stand & Overrun lightly to yoghurt thickness.

Melt the chocolate and heat the milk.

Dissolve the gelatin in the milk and stir with the chocolate until smooth.

Mix the ganache with the Debic Stand & Overrun into a smooth mousse.

Pour into circles with a diameter of 16 cm with a hole in the middle.

Chocolate mirror glaze

Bring the Debic Stand & Overrun to a boil.

Pour in the milk chocolate.

Dissolve the gelatin in the warm liquid.

Add the praliné and the neutral mirror glaze.

Leave to cool to 32 °C.

Assembly

Place the mousse in a circle.

Press the frozen interior into two layers.

One on top of the cream and one under the cream.

Freeze the pie.

Glaze with the chocolate mirror glaze and place on the pie shell.

Whip the Debic Stand & Overrun with the sugar.

Use a piping bag with a St Honoré nozzle.

Decorate the edge of the cake with whipped cream.

Finish with fresh raspberries.

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