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Thursday, December 1, 2016

Santa's Hat Mirror Glaze Apple Entremet | Themed Food | Christmas Countdown

Ok, it is time to present one of the longest recipes we have prepared... it is cute, yummy and totally eye-catching.

We made this multi-layered Entremet that is filled with creme brulee, apple cloud and glaze with the very trendy and elegant mirror glaze!

Apple cloud is a lighter version of a mousse, sligthly less rich to balance out all the flavours.

We chose apple as it is perfect for winter times and red glazing just reminds me of an apple.

It may be intimidatng to make an Entremet at home, but the trick to this dessert is to make it in the course of a few days.

Day 1 - Maple Creme Brulee, Crispy Base
Day 2 - Sponge cake, Apple Cloud and assembling
Day 3 - Chocolate truffle, Mirror Glaze and final assemble
Day 4 - Serve

The schedule above makes the work load easier but if you have a full day like us when we film, we follow the schedule below to make the process smoother and less hassle:

Maple Creme Brulee > Sponge cake > Crispy Base > Apple Cloud > 1st assemble > Chocolate truffle > Mirror glaze > Final assemble > Defrost > Serve

If you plan on giving it a try to WOW your family and friends, please let us know how it goes, we'd love to hear about it.

Now lets go to the recipe!


Infographic will be updated soon~

Santa’s Hat Mirror Entremet 
Yields 6 servings

Ingredients
Crispy Base:
30g (1 oz) Feuilletine Flakes
90g (3.1 oz) Milk Chocolate

Vanilla sponge:
45g (1/2 cup) Cake flour, sifted
2g (1/2 tsp) Baking powder
2 Extra Large eggs, separated
50g (4 tbsp) Granulated sugar
15g (1 tbsp) Milk
2.5ml (1/2 tsp) Vanilla bean paste

Maple crème brulee:
120ml (1/2 cup) Heavy cream
2 Small Egg yolks
15g (2 1/2 tsp) Grade B Maple syrup
7g (1 1/2 tsp) Mascarpone Cheese
2.5ml (1/2 tsp) Vanilla extract

Apple cloud:
1 Large Egg white
50g (4 tbsp) Granulated sugar
185g (6.5 oz) Apple Puree
6g (1 heaped tsp) Gelatine powder
110g (4 oz) Heavy cream, cold

Apple puree:
225g (8 oz) Assorted Apples, washed and peeled
40g (1/6 cup) Apple juice, unsweetened

Mirror glaze:
60g (1/4 cup) Cold Water
12g (2 1/2 tsp) Gelatine powder
95g (1/2 cup) Sugar
30g (1/8 cup) Water
85g (1/4 cup) Light Corn Syrup
75g (1/4 Cup) Sweetened Condensed Milk
115g (4 oz) White Chocolate
Red food colouring

Pompom:
30ml (1/8 cup) Heavy cream
100g (3.5 oz) White Chocolate
Shredded coconut, for rolling

Whipped cream

Method
Maple crème brulee
1. Preheat the oven to 120°C ( 250˚F)
2. Beat egg yolks and maple syrup until thick
3. Heat cream and temper the egg mixture with it
4. Add the mascarpone cheese and stir until fully incorporate
5. Add vanilla extract and mix
6. Divide mixture into small hemisphere moulds
7. Bake them in a water bath for around 15 – 20 min or until if feels set to touch
8. Cool and freeze for at least 3 hours or until frozen

Vanilla sponge
1. Preheat oven to 180°C (350°F)
2. Line a 17cm x 20 cm(7” by 8”) baking pan with parchment paper
3. Combine flour and baking powder and sift it again
4. Beat egg whites and half of the sugar until stiff peaks form
5. In another bowl, beat the egg yolks and remaining sugar until the mixture is thick and pale
6. Add milk and beat to combine
7. Mix in flour mixture lightly until incorporated
8. Gently fold in 1/3 of the egg whites to lighten the batter
9. Fold in the remaining egg whites gently until just combine
10. Spread the batter on the pan evenly
11. Bake for 12 to 15 minutes, or until springy to touch
12. Let it cool, completely and cut out discs size slightly smaller than the moulds

Crispy base
1. Melt chocolate and stir in the flakes until coated evenly
2. Spread on a piece of parchment paper and add another parchment on top
3. Use a rolling pin to compact the base and roll it to an even thickness
4. Use something heavy to weigh it down and refrigerate it until firm
5. Cut out discs with a cookie cutter in the size of the mould base

Apple puree
1. Core the apple and slice it into 0.5cm thickness
2. Put apples into a pot and pour over the apple juice
3. Cover and let it simmer on low for 15-20 min
4. Add a bit more apple juice if it starts drying out
5. Purée the apples in a food processor/ hand blender
6. The texture should be semi-liquid, not too thick and not too watery, adjust by adding apple juice if too thick
7. Push the puree through a sieve and let it cool to room temperature
8. Measure out 185g (6.5 oz) and set it a side

Apple cloud
1. Pour 3 tbsp of apple puree over the gelatin and mix until absorbs
2. Set it a side to bloom
3. Combine egg whites and sugar in a heat proof bowl and whisk it until frothy
4. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved
5. Remove the bowl from the heat and beat it until cooled with stiff peaks
6. In another bowl, whip the cold heavy cream to soft peaks
7. Microwave the bloomed gelatine until dissolved
8. Add it into the rest of the apple puree and mix until all combine
9. Mix in the meringue with a whisk until no lumps can be seen
10. Fold in the semi-whipped cream

Assemble 1
1. Fill hemisphere moulds half way with a apple cloud mixture
2. Use the back of a spoon and push it up the sides
3. Unmould a frozen crème brulee and push it in the middle, be careful not to push it all the way down
4. Put more cloud to cover the crème brulee and use spoon to smooth it
5. Push in the sponge disc and fill the cloud to cover almost to the rim
6. Add the crispy base to level with the rim and wipe down excess cloud mixture that has ooze out the sides
7. Wrap in plastic and freeze it until solid, around 6 hours better overnight

Pompom
1. Combine white chocolate with heavy cream
2. Microwave gently and stir until smooth
3. Cover in plastic and refrigerate until firm
4. Scoop out tablespoon-full and roll it into balls
5. Roll balls in coconut flakes

Mirror glaze
1. Combine gelatin with cold water and mix until absorbs
2. Set it aside to fully bloom
3. Combine water, sugar and corn syrup in a sauce pot and heat on medium low until boil and all sugar is dissolved
4. Add in the bloomed gelatin and stir until dissolved
5. Pour in sweeten condensed milk and stir until fully incorporated
6. Pour the mixture over white chocolate and let it sit for 1 min before stirring
7. Stir until white chocolate is all melted and add in the red food colouring
8. After stirring and uniformly coloured, pass the glaze through a sieve to catch all lumps and air bubbles

Assemble 2
1. Unmould the frozen dessert and set it on something smaller than the base
2. Line them on a tray and rub off the ice crystals if formed
3. Make sure the glaze is at 35°C (90°F) ready to pour
4. Pour generous amount of glaze to cover each dessert
5. Let it drip and set before cleaning the edges
6. Clean the edge with a palette knife and transfer on to the platter
7. Leave it in the refrigerator for 2 hours to fully defrost
8. Pipe on a ring of whipped cream and attach a truffle pompom before serving

Tips
I. An Entremet is a dessert with lots of components which takes a lot of time to make, but it is really worth the time to make this decadent dessert
II. Over-baking the crème brulee will cause it to scramble which is not ideal
III. You can use unsweetened applesauce mixed with apple juice to substitute apple puree to save some time and effort
IV. If you cannot find feuilletine flakes, you can make them yourselves or substitute with wafers/crepe dentelles crushed
V. If you do not have a hemisphere moulds, you can make them in a regular cake pan and make crème brulee, cake and base as a layer
VI. Pouring the glaze at the right temperature is crucial, too hot it will be too thin, too cold it will be too thick to spread
VII. The will be leftover apple cloud, crispy base and cake scraps, you can fill them in cup and serve it as a trifle mousse dessert


Links to supplies :

2" Hemisphere Mould
Feuilletine Flakes 
Round Cutter Set
3.15" Hemisphere Mould





so shiny you can see the door way


Hope you guys enjoy this [ Recipe]

See you tomorrow for another episode of Christmas Countdown :)

xo D

2 comments:

  1. Can you assemble this, keep it in the fridge and serve the next day? Do the creme Bruce and mirror glaze fair OK in the fridge?

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    Replies
    1. Yes you can! Usually after you assemble, you still need to let it defrost for at least 2 hours in the fridge, overnight would be perfect and you can just serve it straight out the fridge :)

      Good Luck and Happy Holidays ~~

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