Coffee and caramel entremet
October 21, 2022 by admin

For the more adventurous baker! Coffee caramel brownie, homemade salted caramel, coffee caramel mousse and a mirror glaze with blonde chocolate wave décor. The delicious flavour pairings, various textures and a fabulous finished result will leave everyone ooh-ing and aah-ing without a doubt. The wave, optional but striking, is suspended on crispy pearls on top of the entremet.
Have you ever tried caramelized white chocolate? I used store-bought here (let’s be real, the recipe had enough steps without making my own caramelized chocolate!) Here is a note to self I will almost certainly forget about, to write up a recipe describing the steps; it’s very easy and I absolutely love the result. It lends a nutty flavour to the white chocolate that is thoroughly addictive! I’m straying from the recipe here, I just wanted to tell you how much I love that flavour, and the accompaniments of caramel, brownie, and coffee just make this a mic drop of a dessert. Enjoy!

Coffee caramel brownie

  • 60g unsalted butter, room temperature
  • 120g Dulcey 32% from Valrhona
  • 2 eggs
  • 170g sugar
  • 40g almond flour
  • 1tsp finely ground coffee
  • 1 pinch of salt

Salted caramel

  • 50ml heavy cream
  • 1 ½ tsp coffee beans
  • 25g butter
  • 50g glucose syrup
  • ¼ tsp vanilla extract
  • 75g sugar
  • 1/8 tsp salt, or more to taste

Caramel coffee mousse

  • 1 ½ sheets gold leaf gelatine
  • 110ml milk
  • 20g coffee beans
  • 220g Dulcey 32% from Valrhona
  • 220ml heavy cream

Coffee caramel glaze

  • 3 sheets gold leaf gelatine
  • 75g Dulcey 32% from Valrhona
  • 25ml water
  • 75g sugar
  • 50ml heavy cream
  • 75g glucose syrup
  • 1 tsp finely ground coffee

Chocolate wave:

  • 100g Dulcey 32% from Valrhona
  • Dulcey pearls from Valrhona

Make brownie

Melt chocolate and butter slowly in the microwave or on a bain-marie. In another bowl, lightly beat the eggs and sugar. Stir into the melted chocolate/butter. Fold in the almond flour, coffee and salt. Line a 6in tart ring with parchment paper. Bake brownie at 350F for 30min or until done. Cool completely at room temperature, then place in freezer.

Make caramel

In a small covered saucepan, bring coffee beans and cream to a boil. Remove from heat, and allow to infuse 10min covered. Sieve to remove the coffee beans. Place cream back onto heat, add butter and salt, and bring to a boil. Add glucose syrup. In another saucepan, met sugar until golden and remove from heat. Slowly pour the warm cream into the sugar while whisking well. Transfer caramel to a bowl and allow to cool slightly, then add more salt if needed. Pour caramel on top of chilled brownie and freeze minimum 3 hours.

Make mousse

In a small covered saucepan, bring milk and coffee beans to a boil. Remove from heat, and allow to infuse 10min covered. Sieve to remove the coffee beans. Soak gelatine in cold water. Melt chocolate in the microwave or on a bain-marie. Bring the coffee milk to a boil, remove from heat, squeeze excess water from gelatine and stir into coffee milk. Pour mixture into the chocolate while whisking well. Blend with an immersion blender until smooth and glossy. In a stand mixer, whip cold cream to soft peaks. Gently fold whipped cream into chocolate/milk mixture. Fill an eclipse silicone mould with the mousse, and gently press down the caramel brownie with the caramel part facing downward. Freeze overnight.

Make glaze

Blitz chocolate in food processor until finely chopped. Soak gelatine in cold water. In a small saucepan, bring cream, water, sugar and glucose syrup to a boil. Remove from heat, squeeze excess water from gelatine, and stir into warm cream. Pour cream into chocolate and stir until melted and combined. Add coffee and blend with an immersion blender. Cover surface with cling film and allow glaze to cool to 35C/95F. Place the frozen entremet on a pastry ring and pour the glaze over it. Let the glaze set, remove droplets with a knife and transfer to a serving plate. Move to the refrigerator to thaw.

Make chocolate wave

Melt and temper the chocolate. Pour into silicone wave mould. Place chocolate pearls scattered on the surface of the mirror glazed entremet. Balance chocolate wave to “float” on top of pearls. Enjoy!

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I'm Alina and I love making fabulous desserts. My goal is to teach you how to make delicious desserts from scratch to impress your guests, friends, and family!

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