Caramel and coffee entremet Recipe

If you’re ready to impress both your eyes and taste buds, the Caramel and coffee entremet is an absolute showstopper dessert that brings together layers of luscious caramel, intense coffee custard, and silky Dulcey chocolate mousse. This sophisticated yet approachable treat balances rich flavors with a variety of textures, from the crisp caramel biscuit to the smooth mousse, making every bite a delightful experience. Whether for a special occasion or a moment when you simply want to indulge, this entremet promises to be a favorite in your dessert repertoire.

Ingredients You’ll Need

Gathering the right ingredients is essential for the perfect Caramel and coffee entremet. Each component, from the buttery caramel biscuit to the creamy coffee custard and light chocolate mousse, plays a crucial role in delivering that harmonious blend of flavors and textures.

• Superfine granulated sugar: Key for making the delicate caramel and sweetening the custard layers.
• Water: Helps in creating the perfect caramel consistency and balancing sweetness.
• Unsalted butter: Adds richness to the caramel biscuit, elevating its flavor profile.
• Egg whites and egg yolks: Provide structure and creaminess in various components of the dessert.
• Inverted sugar: Ensures the caramel biscuit stays moist and tender.
• Pastry flour and almond meal: The base of the biscuit, offering a delicate crumb and nutty undertone.
• Salt: Enhances all the flavors, balancing sweetness perfectly.
• Heavy cream: Used in custard, mousse, and glaze for luxurious texture.
• Gelatin powder or sheets: Crucial for setting the custard, mousse, and glaze with the perfect firmness.
• Instant coffee and coffee extract: Impart a vibrant coffee flavor throughout the dessert.
• Mascarpone cheese: Adds creaminess and a subtle tang to the coffee custard.
• Dulcey chocolate (Valrhona Blond Dulcey 32%): Gives the mousse its distinctive caramel-chocolate flavor and golden color.
• Corn starch (Maizena): Thickens and stabilizes the caramel glaze for a glossy finish.
• Tempered Dulcey chocolate decorations: Optional, for that elegant finishing touch.

How to Make Caramel and coffee entremet

Step 1: Prepare the Caramel Biscuit

The foundation of this entremet begins with a delicate caramel biscuit that’s crisp yet tender. Start by lining baking sheets with silicone mats and preheating your fan oven to 320°F (160°C). Create a dry caramel with superfine sugar and a bit of heat, then carefully whisk in boiling water and add butter to form a smooth mixture. Whip the egg whites with inverted sugar to soft peaks, then gently fold in egg yolks, caramel, and sifted flour-almond meal blend. Pipe the batter into pastry rings and bake until golden. Once cool, use a smaller ring to cut out rounds, then freeze one wrapped for later and set the other aside in a mold for assembly.

Step 2: Make the Coffee Custard

This coffee custard delivers deep flavor with a silky texture and is an essential component of the Caramel and coffee entremet. Dissolve instant coffee and coffee extract in boiling water for intense aroma. Combine egg yolks, sugar, and heavy cream in a saucepan and cook gently while stirring until reaching 180°F (82°C), then stir in softened gelatin and coffee mixture. Pour the warm custard over mascarpone cheese and blend smoothly. Pour this luscious custard inside the mold over the prepared biscuit layer and chill before freezing to set.

Step 3: Prepare the Dulcey Chocolate Light Mousse

The light mousse made with Valrhona Blond Dulcey chocolate is the cloud-like complement to the entremet’s rich layers. Soak gelatin sheets, heat milk, and incorporate the gelatin until fully dissolved. Melt the Dulcey chocolate and gradually mix in the milk, then fold whipped cream gently in batches. This mousse adds a smooth, airy texture and a sweet, caramelized chocolate note that beautifully unites the dessert.

Step 4: Create the Caramel Glaze

A glossy caramel glaze gives the final touch to the entremet, enhancing its visual appeal and adding moisture. Prepare a corn starch and sugar mix, then make a dry caramel and combine with hot cream and water mixture, stirring constantly to avoid lumps. Bring it to a boil and cook briefly until thickened, then blend in gelatin and let it chill overnight. This glaze sets to a shiny finish that makes the dessert irresistible.

Step 5: Assemble the Caramel and Coffee Entremet

Start by pouring a layer of the frozen Dulcey mousse into your silicone mold to create the base, then quickly add the frozen coffee custard and caramel biscuit (with the custard side down). Add more mousse followed by another caramel biscuit on top. Smooth the edges if necessary and freeze the entire entremet for at least 24 hours to ensure it holds its shape perfectly. When ready to serve, unmold the entremet, warm the glaze to the ideal temperature, and pour over the dessert. Finish by decorating with tempered Dulcey chocolate for a professional look.

How to Serve Caramel and coffee entremet

Garnishes

A few carefully chosen garnishes can absolutely elevate your Caramel and coffee entremet. Consider delicate tempered Dulcey chocolate shards or curls for added texture and elegance. You might also dust a bit of cocoa powder or finely ground coffee over the top for a subtle aroma boost that complements the dessert’s profile. Finally, thin caramelized sugar decorations add a beautiful crunch and sparkle.

Side Dishes

While the Caramel and coffee entremet is delightfully fulfilling on its own, pairing it with a lightly sweetened espresso or a scoop of vanilla bean ice cream can be fabulous. The coffee notes in the entremet resonate beautifully with a rich coffee beverage, and a refreshing ice cream provides a cool contrast that balances the richness. Fresh berries with a hint of lemon zest can also brighten the experience.

Creative Ways to Present

Presentation is part of the magic! Serve slices of the Caramel and coffee entremet on elegant dessert plates with a swipe of caramel sauce and a sprinkle of crushed almond biscuit crumbs for added flair. Use clear glass plates or pedestal cake stands to showcase the beautiful layers. For a playful twist, create mini versions in smaller molds for a party or tasting menu setup, paired with tiny espresso shots.

Make Ahead and Storage

Storing Leftovers

Once assembled, the Caramel and coffee entremet keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to protect its delicate glaze and prevent it from absorbing other odors. For the best texture and flavor, bring it out about 20 minutes before serving to let it soften slightly. This dessert is perfect for prepping ahead of time without stress.

Freezing

If you want to prepare the entremet well in advance, freezing is your best friend. After assembly and initial setting, freeze for at least 24 hours. Wrap tightly in plastic wrap and foil to guard against freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Freezing locks in freshness and flavor and allows you to enjoy this beautiful dessert whenever you wish.

Reheating

Reheating is not recommended for this entremet as it is best served chilled or at room temperature to maintain its structure and texture. However, if the caramel glaze thickens too much in the fridge, gently warm it to 85-87°F (29-31°C) by placing the container in a warm water bath and whisking before glazing. This will restore its perfect pourable consistency.

FAQs

Can I substitute instant coffee with brewed coffee?

Instant coffee is preferred because it dissolves completely without adding extra liquid, which helps maintain the custard’s texture. If you must use brewed coffee, reduce the liquid portion in your recipe accordingly to keep the balance.

Is there a way to make this entremet gluten-free?

Yes! You can replace the pastry flour with a gluten-free flour blend of similar weight and texture. Make sure the blend does not contain too much starch to keep the biscuit structure firm and delicate.

Can I use gelatin sheets instead of powder?

Absolutely. Gelatin sheets can be swapped 1:1 with powder by weight. Softening sheets in cold water before melting into warm mixtures ensures smooth incorporation without clumps.

How long does it take to assemble the entire entremet?

Expect to spend about 3 to 4 hours actively preparing and assembling, plus 24 hours chilling and freezing time for setting. Much of the process involves waiting, which is perfect for multitasking.

What type of chocolate can I use if I can’t find Dulcey chocolate?

Dulcey chocolate has a unique caramelized milk chocolate flavor. If unavailable, opt for a good quality white chocolate and add a pinch of caramelized sugar or browned butter flavoring to mimic its profile.

Final Thoughts

The Caramel and coffee entremet is an exquisite journey into the world of layered desserts that combine complex flavors with stunning textures. Whether you’re treating yourself or impressing guests, this entremet is a reliable star that shines brightly on any dessert table. Take your time with each step, savor the process, and I promise you’ll be thrilled by the results. Happy baking and enjoy every decadent bite!