Vanilla-Pecan-Caramel Entremet
Hello foodies!
Let me present the last Christmas recipe for the year 2023.
We received the magnificent "Neve 110" mould from Silikomart adorned with a snowflake on top, which is perfect for celebrating the festive season!
Get ready to enjoy individual entremets with ultra indulgent flavours!
They are made up of a vanilla Bavarian mousse, a caramel cremeux, a pecan praline and a pecan Joconde sponge. All covered with an elegant white velvet spray. :-)
To make 6 individual entremets, you will need:
- 20gr + 20gr sugar
- 165gr full-fat cream
- 2 egg yolks (40gr)
- 2.3gr powdered gelatine
- 11gr water
- 2 eggs
- 80gr icing sugar
- 80gr pecan nuts
- 30gr flour
- 2 egg whites
- 20gr sugar
- 20gr butter
Go follow the blog recipe HERE
1x the praline recipe will be enough
- 2 gelatine sheets
- 2 egg yolks (40gr)
- 50gr sugar
- 250gr full-fat cream
- 2 vanilla pods
- 150gr full-fat cream
- White velvet spray
First of all, we will make the caramel cremeux for the inserts. It will need to set for a minimum of 2 hours in the freezer.
Caramel Cremeux
Start by weighing 2.3gr of powdered gelatine into 11gr of cold water. Mix and let the gelatine bloom for about 10 minutes at room temperature.
To be very precise with measurements, I always use my spoon scale for small quantities!
In a bowl, whisk 2 egg yolks (40gr) and 20gr of sugar until pale. Set the mixture aside.
Keep the egg whites to one side, we will use them for the Joconde sponge.
Bring 165gr of full-fat cream to the boil and set it aside while you prepare the dry caramel.
We will make a dry caramel with 20gr of sugar. In a saucepan, pour just a tiny bit of sugar, just a thin layer on the bottom.
Heat the sugar layer.
Once it starts to melt, add a small amount of sugar on top and wait again for it to melt. Continue like this until all the sugar has been added and melted. This way, the sugar will melt evenly without burning.
As soon as you obtain a caramel with a beautiful colour, turn off the heat.
Then add the previously heated cream and mix well.
Pour the caramel/cream mixture over the egg yolk/sugar mixture while stirring to prevent the yolks from cooking!
Transfer everything back into the saucepan and heat to 82°C while stirring constantly. If you don't stir, you'll end up with an omelette at the bottom of the pan. ;-)
Use the thermometer whisk for this step. It's brilliant — no more need to hold your thermometer while stirring. Plus, it beeps once the temperature is reached. :-)
When the mixture reaches the right temperature, remove it from the heat and add the gelatine. Whisk well so that it melts.
The caramel cremeux is ready!
To make the inserts, use the 5 cm "Universo" mould. It's perfect!
Place the mould on a perforated tray.
Transfer the cremeux into a jug to make it easier to fill the cavities.
Fill 6 cavities 3/4 full, because once the caramel has set, we will add the pecan praline on top.
Place everything in the freezer for a minimum of 2 hours.
You will have a little caramel cremeux left over. You can easily pour it into inserts and freeze them for future preparations, or eat it as it is for a little preview! ;-) I find it complicated to work with smaller quantities. That is why I advise against reducing them.
While the caramel inserts are resting in the freezer, we will prepare the Joconde sponge.
Joconde Sponge
In a large bowl, crack 2 eggs and add 80gr of icing sugar. Whisk everything at maximum speed for about 10 minutes.
Meanwhile, pour 80gr of pecan nuts into a blender and grind them into a powder.
Preheat your oven to 180°C fan-assisted.
Melt 20gr of butter in the microwave for 30 seconds at 600Watt.
When the egg/sugar mixture has become nicely foamy, as you can see in the third photo below, set it aside while you whip the egg whites to stiff peaks.
Whip 2 egg whites and 20gr of sugar until you obtain a nice firm meringue.
Sift 30gr of flour into the egg/icing sugar mixture.
Add the 80gr of ground pecan powder blended previously.
Mix everything together using a spatula.
Gently fold in the whipped egg whites (in several additions) using a spatula.
Finally, pour in the melted butter and fold one last time with the spatula.
There we go, our sponge batter is ready.
On a perforated tray, place a silicone mat. We love working with this type of mat. Thanks to it, you will get a nice even sponge.
To ensure the sponge unmoulds properly, spray the mat with release spray.
Pour the sponge batter onto the mat and spread it out using a large offset spatula.
Bake in the middle of the preheated oven for 12 minutes.
Once baked, turn the Joconde sponge out onto a sheet of baking paper. Carefully remove the mould and leave to cool for a few minutes.
Cut out 6 rounds using a 5 cm cookie cutter. Set them aside until assembly. If you are not using them straight away, I recommend wrapping them in cling film to keep them nice and soft. :-)
You will have sponge left over. You can either wrap it well and freeze it for your next entremets, or eat it as it is. You'll see it won't last long before it's all gone. ;-P
Pecan Praline
To make the inserts even more indulgent, you will need pecan praline.
The recipe is illustrated and explained HERE. Follow the instructions carefully. Regarding the toasting of the pecan nuts, it's 15-20 minutes at 170°C. ;-)
You can make 1x the recipe. You will have a little too much, but you can easily spread it on pancakes or make a homemade chocolate spread. Find our chocolate spread recipe HERE.
It's hard to reduce the quantity, but you won't resist eating it for long! :-)
Once the pecan praline is ready, pour it into a piping bag.
To fill the bag neatly, place it inside a jug.
Take your inserts out of the freezer and pipe the praline over the caramel cremeux up to the top of the mould. Tap the tray to spread the praline evenly.
Place everything in the freezer for a minimum of 2 hours.
Once the inserts are fully frozen, you can start preparing the vanilla mousse.
Vanilla Mousse
Start by softening 2 gelatine sheets in a jug of cold water.
In a bowl, whisk 2 egg yolks (40gr) with 50gr of sugar until the mixture turns pale. Set aside.
In a saucepan, pour 250gr of full-fat cream.
Cut 2 vanilla pods lengthways and scrape them to collect the seeds. Place the seeds and the pods into the cream and bring everything to the boil.
Remove the saucepan from the heat and pour the hot cream over the egg yolk/sugar mixture while stirring well.
Pour everything back into the saucepan.
Heat the mixture to 82°C over medium heat while stirring well. Use the thermometer whisk — it's great! It allows you to stir and monitor the temperature at the same time.
Once the right temperature is reached, remove the saucepan from the heat and remove the vanilla pods.
Squeeze out the gelatine sheets and add them to the previous preparation.
Stir well so that the gelatine melts into the mixture. Allow the cream to cool to room temperature, stirring from time to time and monitoring the temperature. It should be between 27°C and 29°C.
Meanwhile, pour 150gr of full-fat cream into a large bowl and whip it into a firm but not too stiff chantilly, so that it blends well with the rest of our preparation.
Once ready, keep it in the fridge.
When the cream/egg preparation is at the right temperature, the chantilly can be added.
Add the whantilly cream in 3 additions, folding it in gently with a whisk.
Finish mixing with a spatula to get a nice smooth mousse.
Transfer the mousse into a large piping bag. Use a jug to fill the bag neatly.
Let's get started with the assembly!
We used the beautiful "Neve 110" mould. It's a new addition to our range. Simple and elegant with a snowflake on top — everything we love!
Place the mould on a perforated tray and pipe the vanilla mousse up to halfway into the cavities.
Push the mousse up the sides using a small offset spatula.
TIP: Place everything in the freezer for 5 minutes to let the mousse set slightly. This will prevent the inserts from sinking to the bottom of the cavities. ;-)
Unmould the inserts and place them on top of the mousse. Press down lightly so that the mousse rises up around the insert.
Then cover the inserts with vanilla mousse.
Place the Joconde sponge on top while pressing down so that the mousse rises up to the edges.
Smooth the mousse using a small offset spatula.
Place them in the freezer for a minimum of 8 hours.
Once the entremets are fully set in the freezer, you can decorate them.
Decoration
Since the mould is so beautiful as it is, the decoration will be simple. I suggest decorating these entremets with a white velvet spray.
Start by soaking the velvet spray in a jug of hot water (hot tap water is sufficient).
Leave the spray for about 10 minutes in hot water. This will allow the cocoa butter in the bottle to become fluid and give a beautiful result once the pieces are sprayed.
On a turntable, place a sheet of baking paper, then unmould your entremets and place them on top.
To achieve a velvet finish, it is very important to spray the pieces while they are frozen!
The turntable will allow you to spray your entremets evenly without having to move them. Very practical! ;-)
Cocoa butter is very volatile. To avoid getting it all over your kitchen, I recommend spraying your entremets inside a tall box.
For a fine and even result, hold your bottle at about 20-25 cm distance while spraying your desserts.
Once the entremets are decorated, move them onto a small stand or a small plate. Use an offset spatula to avoid damaging them when moving.
The entremets are finished!
Don't forget to spray them 4 hours before serving so that they can defrost gently in the fridge.
They will keep for 2 days in the fridge in a box.
I recommend making this recipe over several days like this:
D-3: the caramel cremeux insert and the pecan praline
D-2: the Joconde sponge and the vanilla mousse
Day D: the decoration
I hope you enjoy this recipe!
Wishing you a lovely Sunday, foodies!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Nathalie
By: Nathalie B. On 2024-12-14Bonjour je vais faire cette recette pour Noël ma question est-ce que je peut mettre du chocolat fondu directement dans le flocon de neige et ensuite monter mon entremet? Merci
Replied by: Karin On 2024-12-16
Question de Morgana
By: Morgana C. On 2024-12-06Bonjour,
J’ai prévu de faire 9 entremets. Par contre, je n’ai qu’un moule à 6 entremets. Est-ce possible de faire en deux fois et de laisser les entremets déjà prêts au congélateur pendant plusieurs jours avant de tout décongeler ?
Replied by: Morgana C. On 2024-12-06
Question de Adrien
By: Adrien T. On 2024-05-15Hello,
Tout d’abord merci pour la recette, je l’ai testée et le goût était excellent !
J’ai rencontré un problème lors de la décongélation.
Mon praliné noix de pécan a coulé et a traverser toutes les couches du gâteau et il s’est coupé en deux, il y en avait partout.
Sais tu me dire pourquoi ?
Merci d’avance
Replied by: Karin On 2024-05-16
Replied by: Adrien T. On 2024-06-14
Question de Marie-Claire
By: Marie-Claire P. On 2023-12-28Bonsoir,
Je suis en train de préparer ces entremets pour Nouvel mais j'ai trop de tout :-)
J'ai pu remplir les 15 cavités avec le crémeux caramel et j'avais trop d'appareil à biscuit. J'ai pourtant suivi la recette à la lettre. Je ne comprends pas car d'habitude vos quantités sont super justes.
A part cela, est-ce que à la place du pralin à la noix de pécan, je peux utiliser un pralin déjà tout fait? Va-t-il se congeler?
Merci d'avance et tous mes voeux pour 2024 remplie de douceur.
Marie-Claire P.
Replied by: Karin On 2024-01-02
Question de Nathalie
By: Nathalie Z. On 2023-12-27Bonjour, merci pour la recette, tout le monde a adoré les saveurs. Par contre j’ai eu beaucoup de peine avec mon praliné car il ne se congelait pas, même après 24heures au congèle! Avez vous déjà eu ça? Merci et bonnes fêtes de fin d’années!
Replied by: Chloé C. On 2023-12-28
Replied by: Karin On 2024-01-02
Replied by: Nathalie Z. On 2024-01-02
Question de Karine
By: Karine S. On 2023-12-22Bonjour! Quand vous chauffez le mélange crème-œufs jusqu’à 82, doit-il épaissir? Merci!
Replied by: Laura On 2023-12-26
Question de Valentine
By: Valentine R. On 2023-12-20Bonjour,
Mmmhh, je craque totalement!! ça a l'air trop bon!
Même question pour les moules à bûche. J'ai le Meringa et le Lana. Quelle quantité prévoir? et pour l'insert, j'ai le multiple mais faut-il prévoir le petit ou le grand?
Merci d'avance et belles fêtes :-)
Replied by: Karin On 2023-12-20
Replied by: Valentine R. On 2023-12-20
Question de Muriel
By: Muriel B. On 2023-12-18Bonjour,
Super recette, je me réjouis de la testée! Pourriez-vous me dire les quantités pour le faire dans le moule à bûche Corallo ou dans le moule Intreccio? Un grand merci d'avance et belles fêtes!
Replied by: Karin On 2023-12-18
Question de Natacha
By: Natacha V. On 2023-12-18Est-ce qu'on peut remplacer la gélatine en poudre par des feuilles? 1 feuille 1/2 suffirait? Merci
Impatiente de tenter cette recette qui met l'eau à la bouche ??
Replied by: Karin On 2023-12-18
Replied by: Natacha V. On 2023-12-18
Question de Angélique
By: Angélique S. On 2023-12-17Merci pour cette recette. Elle fait envie. Pourriez-vous me dire les quantités pour la faire dans un moule à bûche svp ? Merci beaucoup
Replied by: Laura On 2023-12-18
Replied by: Angélique S. On 2023-12-18
Replied by: Karin On 2023-12-19
Replied by: Angélique S. On 2023-12-23
Replied by: Laura On 2023-12-26