Entremet Tiramisù

Instructions

Gluten-free Orelys 35%, hazelnut and coffee financier

1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 23x23 cm square ring mold, greased and covered with parchment paper.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and set aside to cool down to 40-45 ̊C.
3. Melt the chocolate in the microwave to 45°C.
4. In a bowl sift the gluten-free flour blend. Add hazelnut flour, Mascobado sugar and salt and mix well with a fine whisk. Add espresso coffee and melted chocolate and mix to obtain a slightly thick, smooth batter.
5. Beat the egg whites until they become foamy and frothy. When a light, soft foam is formed, decrease the speed to medium-low and add the coconut sugar little by little. Once all the sugar is added, increase the speed and beat until obtain a shiny and thick meringue, about 2-3 minutes on high speed.
6. Add ⅓ of the meringue to the batter and mix vigorously with a rubber spatula in oder to lighten up the batter. No worries to deflate the air of the meringue at this stage.
   Add the leftover meringue in 2 times, folding gently with a scooping-and-folding motion at this time. The batter shall be smooth and slightly fluffy.
7. Add a small part of the batter to the lukewarm Beurre Noisette and mix vigorously with the rubber spatula to emulsify together the two ingredients and to obtain an homogeneous texture.
8. Add the emulsion to the leftover batter and stir with a scooping-and-folding motion.
9. Pour the batter into the prepared mold and bake for about 30 minutes, until the financier is puffed, firmed and golden. Remove from the oven and allow to cool completely before cutting a circle with a 16 cm stainless steel cake ring.
   I suggest to put the financier in the freezer for 1h before cutting. In this way it will be cold but not fully frozen and you can cut it without ruining it.
   Wrap the financier with clingfilm and store in the freezer until needed.

Gluten-free Gianduja and cocoa nibs croustillant

1. Melt the Gianduja in the microwave to 45°C. Add the praline paste and stir well with a rubber spatula until obtain a smooth and evenly mixture. Add the chocolate granola, the cocoa nibs and salt and stir well with the spatula to obtain a grainy mixture.
2. Line a baking tray with parchment paper and place on top a 16 cm stainless steel cake ring. Spread the croustillant into the ring, ensuring to make an evenly layer of about 2-3 mm thick. Lift up the ring and freeze until needed.

Caranoa 55% and coffee namelaka

1. Soak the gelatin sheets in cold water.
2. Melt the dark chocolate in the microwave to 45-50°C.
3. Heat together coffee and honey in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin.
4. Add the hot coffee to the melted chocolate in three times, stirring vigorously with a rubber spatula in a circular pattern to obtain a smooth, evenly cream.
5. Transfer the cream into a mixing glass and emulsify with a hand blender for stabilizing the emulsion and to obtain a smooth consistency. Add slowly and to wire the cold heavy cream, blending contemporarily with the hand blender without adding air bubbles.
6. Pour the namelaka into a 16 cm round silicone cake mould, about 1 cm thick and freeze for at least 3-4h. Store the frozen namelaka disc in the freezer until the assemblage of the cake.

Orelys 35%, coffee and hazelnut praline paste chewy salted caramel

1. The day before, make the coffee flavored heavy cream. Heat in saucepan 200 g heavy cream until simmer, then pour over the ground coffee placed in a bowl. Mix slightly with a fine whisk, then cover the bowl with clingfilm and chill overnight.
   The next morning, strain the heavy cream through a cheesecloth to discard the ground coffee. Reweigh the cream to obtain 130 g.
2. Make a dry caramel: place a saucepan over low-medium heat, add a little cane sugar and wait until it is fully dissolved. No stirring at this point.
   The cane sugar is an unrefined sugar with a natural blond color so it is very important not to leave it on the heat too long, otherwise it will become dark and bitter.
   Once the sugar is melted, add the leftover sugar in 2 intervals and stir with a rubber spatula at each addition to combine together the caramelized sugar with the unmelted sugar. The addition of new sugar lowers the temperature of caramel without burning it.
3. In the meantime, heat together in a saucepan the flavored coffee heavy cream, glucose syrup and honey without boiling.
4. In the meantime, melt the Orelys chocolate in the microwave to 45°C. Add the hazelnut praline paste and combine well with a rubber spatula.
5. When all the sugar is melted, remove the pan from the heat and deglaze it by pouring in it in 3 times the hot cream. Whisk constantly with a fine whisk at each addition of cream, in order to obtain a smooth sauce.
6. Bring the pan on heat and cook the caramel at low-medium heat to reach 104°C, whisking constantly.
7. Pass the caramel trough a sieve over a baking dish and allow to cool down to 75°C. Then add the caramel to the melted chocolate-hazelnut praline paste mix in three times, stirring with a spatula to obtain a smooth cream. Transfer the cream into a mixing glass and emulsify with a hand blender to obtain a glossy and smooth cream without air bubbles.
8. Add butter and salt when the caramel is 35°C and emulsify once more.
9. Pour the caramel into a baking dish, cover with clingfilm pressed on top of the caramel and keep at room temperature overnight. The next day the caramel will be thick, creamy and chewy.
10. Line a baking tray with silicone baking mat and place onto a 16 cm stainless steel ring of 1 cm height, lined with an acetate strip. Transfer the caramel into a disposable piping bag and pipe it into the ring, about 1 cm thick.  Freeze for about 5-6 hours or until the caramel is completely frozen.
11. When the caramel disc is frozen, remove both the ring and the acetate strip and place the caramel on top of the financier. Store this insert in the freezer until the assemblage of the cake.

Mascarpone, Dulcey 32% and vanilla whipped ganache

1. Soak the gelatin sheets in cold water.
2. Melt Dulcey chocolate in the microwave to 45°C.
3. Heat together in the microwave almond milk with honey and vanilla seeds without boiling. Add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin.
4. Add the hot almond milk to the melted chocolate in three times, stirring vigorously with a rubber spatula in a circular pattern to obtain a fluid and smooth cream.
5. Transfer the cream into a mixing glass and emulsify with a hand blender for stabilizing the emulsion.
6. Check that the temperature of the cream is above 35°C, then add the mascarpone and emulsify to melt it.
7. Add slowly and to wire the cold heavy cream, blending contemporarily with the hand blender.
8. Pour the ganache into a baking dish, cover with clingfilm pressed on top and chill overnight (12h).
9. Transfer the cold ganache in the bowl of a freestanding mixer fitted with whisk attachment. Whip the ganache on medium-high speed until medium peaks forms. The whipped ganache holds its shape well but is still soft and creamy. When you lift out the whisk, peak will form but the tip will fold back on itself. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
10. Place a 18 x 5 cm round silicone cake mould over a baking tray and wrap the side of the mould with an acetate strip of 7 cm high. This strip serves to increase the height of the mould because the original 5 cm aren't enough to include all the prepared ingredients
11. Pour a little of whipped ganache into the mould. Use a teaspoon to spread the whipped ganache up the sides of the acetate strip to eliminate any air bubbles and to avoid whitespace. Set inside the namelaka insert and press it gently and slightly down so that it is almost submerged in the whipped ganache. Cover the insert with other whipped ganache, ensuring to leave a gap for both the financier and the croustillant.  Place the financier on top of the whipped ganache, followed by the croustillant (with the smooth side upwards) and press it gently down until the croustillant is level with the top of the acetate strip. Remove any excess whipped ganache with a small palette knife and freeze for about 3-4h in a domestic freezer or about 1-2h in a blast freezer.

Cocoa powder and Caraïbe 66% dark chocolate mirror glaze 

1. Soak the gelatin sheets in cold water (68 g) for at least 10 minutes.
2. Weigh the chocolate in a mixing glass.
3. Heat milk, caster sugar, trehalose sugar, glucose syrup and cocoa powder in a saucepan to 104°C.
4. Remove from the heat and pour over the chocolate. Set aside for about a minute to let the hot liquid melts the chocolate, then emulsify with a hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze.
5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add only the gelatin and not the soaked water). Emulsify once more without adding air bubbles.
6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for at least 12h or overnight.
7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles. Allow to cool down to 32-35°C. If you directly melt the glaze to 32-35°C, it will not be shiny and glossy.
8. Once the glaze is 32-35°C, unmould the frozen mousse cake and set on a 14 cm stainless steel cake ring with a pair of clingfilm sheets underneath, to collect the excess glaze. Cover the cake with the glaze at 32-35°C. Wipe off any excess glaze on top of the cake with a large flat palette knife, angling it slightly and lifting it up at the edge. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate and place in the fridge.

Assembly and decoration

1. Temper Caraïbe 66% dark chocolate, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45/50°C (melting) - 28/29°C (cooling) - 30/31°C (the temperature of usage).
2. The cake is garnished with 3 flexible dark chocolate bands of 1 cm / 3 cm / 5 cm in height. To make them, follow the method as described here.
3. Make the dark chocolate butterflies as described here.
4. Make the thin dark chocolate "crescents" as described here.
5. Make the dark chocolate rings as described here.
6. Garnish the mousse cake with all the prepared elements.