Cassiopee (Cocoa Halloween Entremet)

artisans-and-chefs manufacturing

manufacturing

Part 1: Carbon Black Pate Sable

Ingredients

60g Butter (cold and cubed)
117g Flour
15g deZaan Carbon Black Cocoa Powder
32g Confectioners' Sugar
Salt (a pinch)
15g Almond Flour
24g Eggs

Method

In a mixing bowl, add all the ingredients (excluding the eggs). Mix to a breadcrumb like texture.
Add the eggs and mix to a crumble texture.
Transfer the mixture to a tabletop and mix by hand until the dough forms.
Roll to 3 mm thickness between two acetate sheets. Reserve in the refrigerator.
Cut out seven 5 cm discs and bake at 160°C/320°F for 12 minutes.
Refer to the assembly section below for further instructions.

Part 2: Cocoa Hazelnut Biscuit Trocadero

Ingredients

100g Butter (melted)
12g Honey
100g Hazelnut Flour
20g deZaan Carbon Black Cocoa Powder
80g Confectioners' Sugar
16g Cornstarch
120g Egg Whites
44g Granulated Sugar

Method

Make a beurre noisette with the butter. Strain and add honey. Reserve at room temperature.
In a mixing bowl, add the dry ingredients (excluding the granulated sugar). Mix until combined.
Add ½ quantity of the egg whites and mix.
Make a meringue with the other ½ of egg whites and granulated sugar.
Fold the meringue into a mixing bowl with other ingredients.
Add butter and honey mixture and mix.
Transfer to an edged silicone mat.
Bake (opened vents) at 165°C/329°F for 12 minutes.
Cut a 4 cm disc once cooled and reserve for assembly.

Part 3: Crimson Red Hazelnut Ganache

Ingredients

150g Cream 35%
14g Invert Sugar
50g deZaan Crimson Red Cocoa Powder
30g Hazelnut Praline
15g Butter
10g Gelatin Mass

Method

Combine all the ingredients into a bowl excluding the cream and invert sugar.
Bring the cream and invert sugar to a boil.
Pour over the combined ingredients and mix until smooth.
Transfer to insert molds and freeze.
Refer to the assembly section below for further instructions.

Part 4: Crimson Red Praline Mousse

Ingredients

Crème Anglaise Base:

124g Cream 35%
124g Milk
50g Egg Yolk
20g Granulated Sugar

Mousse Base:

300g Crème Anglaise
55g Gelatin Mass (melted)
100g Noisette Praline
50g deZaan Crimson Red Cocoa Powder
200g Cream 35% (whipped)

Method

Make the crème anglaise with the 1st list of ingredients.
Add the gelatin mass to 300g of crème anglaise (warm) and mix with immersion blender.
Add the praline and cocoa powder into the crème anglaise base. Mix with an immersion blender until smooth.
Bring the mixture to 25°C/77°F and gently fold in the cream (whipped).
Transfer the mousse to a piping bag.
Refer to the assembly section below for further instructions.

Part 5: Assembly

Method

Once all the components have been made, start by filling in the mold with mousse to approx. ½ full.
With a spatula, spread the mousse well on the side up to the edge of the mold.
Place the ganache insert in the center of the mold.
Fill the remainder of the mold with the mousse and seal with trocadéro biscuit and freeze.
Unmold and prepare onto a spraying rack. Spray with orange and bronze food coloring.
Place onto the carbon black sable. Decorate with a small golden stem.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

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