Cakes

Joconde Imprime with Salted Caramel, Coffee and Chocolate Entremet

This was the birthday cake that I made for myself. The outside was wrapped with a thin layer of almond sponge cake. Inside of the cake were layers of coffee chiffon, dark chocolate mousse, coffee gelee, salted caramel mousse and chocolate glaze. We were rushing to a restaurant for dinner so I didn’t have enough time for any cake decorations. So I just stole my daughter’s Kinder surprise egg, ripped if off and stuck them onto the cake. My girl was so smart and caught me right away…lol.
.這是EC為自己做的生日蛋糕,外層是杏仁蛋糕圍邊,內裡分別有咖啡戚風蛋糕片、黑朱古力慕絲、咖啡果凍、海鹽焦糖慕絲及鏡面朱古力。當天忙著外出吃晚飯沒時間再做朱古力裝飾,於是EC便偷了女兒的出奇蛋切開插在蛋糕上,眼利的女兒竟然一看便識破了!

Entremets are not difficult to make at all. They are just time-consuming as your need to make several layers and build each layer up. Only a small amount is required for each layer so there will be quite a lot of preparation. It is hard to make such a small amount of caramel sauce so not the entire batch of it is needed in the recipe. The remaining sauce can be stored in an air-tight container in the fridge for later use.
蛋糕是逐層做的,每層所需的份量也不多,因此預備工夫多一些,時間也會長一些。這麼少份量的海鹽焦糖醬不容易煮,因此配方中的焦糖醬只會需要用一半,餘下的可用小碗盛起保存作其他用途。

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Joconde Imprime with Salted Caramel, Coffee and Chocolate Entremet
法式甜品:海鹽焦糖咖啡朱古力慕絲蛋糕

Makes a 7-inch cake
七寸份量

Ingredients

For the Chocolate Decorating Paste
30 g unsalted butter, melted
20 g icing sugar
1 (about 30 g) large egg white
25 g cake and pastry flour
1 Tbsp unsweetened cocoa powder

For the Joconde (Almond) Sponge
(makes a 11 inch square cake pan)
40 g almond flour
30 g icing sugar
15 g cake and pastry flour
1 large egg plus 2 large egg yolks
2 egg whites, large
5 g granulated sugar
15 g grapeseed oil
1/4 tsp almond extract (optional)

For the Coffee Chiffon Cake
40 g cake and pastry flour
1/2 Tbsp instant espresso powder
1/2 tsp baking powder (optional)
2 large egg yolks
25 g grapeseed oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar

For the Dark Chocolate Mousse
5 g unsweetened cocoa powder
25 g hot water
1/16 tsp salt
75 g bittersweet chocolate (58% or higher, I used couverture chocolate)
1/4 tsp vanilla bean paste or pure vanilla extract
135 g whipping cream

For the Coffee Gelee
1/2 Tbsp instant espresso powder
25 g granulated sugar
10 g light corn syrup
130 g hot water
9 g (1 Tbsp) powdered gelatin
45 g water

For the Salted Caramel Sauce
45 g granulated sugar
30 g water
75 g whipping cream
20 g unsalted butter, softened
1/3 tsp sea salt

For the Salted Caramel Mousse
60 g salted caramel sauce
1 ‘large egg yolk
1 Tbsp granulated sugar
100 g whipping cream
4 g (1-1/3 tsp) powdered gelatin
15 g water

For the Chocolate Lacquer Glaze
5 g granulated sugar
20 g water
20 g light corn syrup
15 g unsweetened cocoa powder
20 g whipping cream
15 g water (add to gelatin)
1.5 g (1/2 tsp) powdered gelatin

Notes: The eggs I use are about 50 g each without shells.

材料

朱古力糊
牛油溶液 30克
糖粉 20克
大蛋蛋白 1隻 (約30克)
低筋麵粉 25克
無糖可可粉 1湯匙

杏仁海綿蛋糕
(11寸方形烤盆份量)
杏仁粉 40克
糖粉 30克
低筋麵粉 15克
全蛋 1隻 + 蛋黃2隻 (大蛋)
大蛋蛋白 2隻
細砂糖 5克
葡萄籽油 15克
杏仁香油(選用) 1/4茶匙

咖啡戚風蛋糕
低筋麵粉 40克
即溶特濃咖啡粉 半湯匙
泡打粉 半茶匙(可不加)
大蛋蛋黃 2個
葡萄籽油 25克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/4茶匙
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙

黑朱古力慕絲
無糖可可粉 5克
熱水 25克
鹽 1/16茶匙
苦甜朱古力 (58%或以上濃度,EC用調溫朱古力) 75克
雲尼拿醬或純雲尼拿香油 1/4茶匙
淡忌廉 135克

咖啡果凍
即溶特濃咖啡粉 半湯匙
細砂糖 25克
粟膠 10克
熱水 130克
魚膠粉 9克(1湯匙)
水 45克

海鹽焦糖醬
細砂糖 45克
水 30克
淡忌廉 75克
無鹽牛油(放軟) 20克
海鹽 1/3茶匙

海鹽焦糖慕絲
海鹽焦糖醬 60克
大蛋蛋黃 1隻
細砂糖 1湯匙
淡忌廉 100克
水 15克
魚膠粉 4克(1-1/3茶匙)

朱古力鏡面
細砂糖 5克
水 20克
粟膠 20克
無糖可可粉 15克
淡忌廉 20克
水(加入魚膠粉) 15克
魚膠粉 1.5克(半茶匙)

註:EC用的大蛋每隻淨重約50克

Directions 做法

Please refer to this blog post for a picture tutorial of the decorative almond sponge cake.
杏仁蛋糕圍邊製作過程圖片可參考這篇網誌
For the Chocolate Decor Paste 朱古力糊
In a small bowl, beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter. Combine and sift flour and cocoa powder in another bowl. Add to first mixture in two batches and fold to combine. Do not overmix. Refrigerate for 10 mins if the paste appears to be too thin.
小碗中放蛋白和糖粉用蛋拂拌勻,加牛油溶液拌勻,麵粉和可可粉混合過篩放在另一碗中,分兩次加進蛋白楜中輕輊拌勻,切勿過度攪拌,若麵糊過稀可冷藏十分鐘才使用。

With an offset spatula, spread paste evenly on a silicon baking mat that is the same size as the baking pan. Create designs with fingers or a pastry comb (I dragged my Ateco pastry comb through the paste to make stripes). Transfer mat onto a baking sheet then freeze for 15 minutes or until the paste is firm.
用曲柄抹刀將朱古力糊平均地塗滿矽膠墊(需與方形焗盆相同大小),在表面用手指或刮板畫上花紋(EC用Ateco刮板拉出條紋),將矽膠墊放在烤盆上,放入冰箱十五分鐘或至硬。

For the Joconde Sponge 杏仁海綿蛋糕
In a mixing bowl, beat almond flour, icing sugar, whole egg and egg yolks with a hand mixer until pale and thickened. Fold in sifted flour followed by the oil. In another clean bowl, whip egg whites with a hand mixer until soft peaks. Add sugar and beat until firm (but not stiff) peaks form. Fold into the egg mixture gently.
杏仁粉及糖粉混合過篩放在鋼盆中,加入全蛋及蛋黃用電動打蛋器打發至淺黃色及稠身,先後加入過篩麵粉及油以切拌方法混合,蛋白放在另一清潔的鋼盆中,用電動打蛋器打至軟勾狀,加入糖繼續打至企身,加進蛋糊中輕手以切拌手法混合。

For the Joconde Imprime 杏仁蛋糕裝飾圍邊
When the chocolate paste is firm, remove baking sheet from freezer and transfer mat to the square baking pan. Pour the joconde batter over the frozen paste. Spread evenly with an offset spatula or bench scraper to cover the entire design.
從冰箱取出已雪硬的朱古力糊,把矽膠墊放進方形烤盆內,將海綿蛋糕麵糊倒在花紋上,用曲柄抹刀或刮板抹平,花紋必需完全被掩蓋。

Bake in a 325°F/160°C preheated oven for 15 minutes or until the cake springs back to the touch. Remove from oven. Immediately loosen the sides and flip cake out of pan onto a piece of parchment paper. Lift up silicon mat carefully and transfer cake to a wire rack to cool completely. With a ruler and a sharp knife, trim cake into 1.75” wide strips. Keep cake strips covered until ready to use.
放入325°F/160°C預熱焗爐十五分鐘或至用手按蛋糕表面會回彈後取出,立即脫模反轉放在牛油紙上,小心撕去矽膠墊後轉移到鋼架放涼,用間尺及小刀將蛋糕切成1.75寸寬長條,用保鮮紙蓋好備用。

For the Coffee Chiffon Cake 咖啡戚風蛋糕
Please refer to Kahlua and Espresso Chiffon Cake for a picture tutorial.
製作過程圖片可參考咖啡戚風蛋糕
Sift together the flour, espresso powder and baking powder (if using) into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉、咖啡粉及泡打粉(如用)混合過篩放入鋼盆中,將粉往周圍撥成粉牆狀,將油、牛奶、蛋黃及雲尼拿醬倒進粉牆中央,輕手用蛋拂攪拌成蛋黃糊備用。

In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
取另一清潔的鋼盆放入蛋白,用電動打蛋器將蛋白打至起泡後加入他他粉繼續打至泡泡變細密,分次加糖打至企身接近乾性發泡,將三分一蛋白霜混入蛋黃糊中充份拌勻,再將麵糊倒入餘下的蛋白霜中用膠刮輕手以切拌方法混合至麵糊成均一的顔色。

Pour batter into 6“ pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool completely on a cooling rack before unmolding. Slice cake to about 1/2 inch thick (only one cake layer is needed). Keep covered with plastic wrap until ready to use.
將麵糊倒入模中,用刮刀抹平麵糊表面,將烤模往枱上輕敲幾下敲出較大的氣泡,放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊’,EC家中焗爐約需20-25分鐘,取出倒扣放涼後可脫模,橫切成半寸厚蛋糕片(只需用一片蛋糕),以保鮮紙蓋好備用。

For the Dark Chocolate Mousse 黑朱古力慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Stir into the first mixture and let cool to room temperature.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍,小碗內放可可粉、鹽和熱水開勻,拌入雲尼拿醬,黑朱古力隔熱水坐溶或放微波爐用中火叮溶,加入可可粉溶液拌勻放涼。

With a hand mixer, whisk whipping cream in the chilled mixing bowl until soft peaks. Fold whipped cream into chocolate-cocoa powder mixture in two batches until no white streaks remain.
淡忌廉倒入預先雪凍的鋼盆,以電動打蛋器打至軟身呈軟勾狀,分兩次拌入朱古力糊,輕手混合至顔色均一。

For the Coffee Gelee 咖啡果凍
Bloom gelatin by mixing it with 45 g of water and set aside for 5 minutes. In another bowl combine coffee powder, sugar, corn syrup and hot water then mix well. Pour mixture into the bloomed gelatin and stir until combined. Let cool to room temperature.
小碗內放魚膠粉和45克開水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,另一碗內放咖啡粉,糖、粟膠和熱水拌匀,把咖啡液倒入已浸泡的魚膠中充份拌勻後放涼至室溫。

Pour coffee mixture into a plastic wrap lined 6-inch cake pan (for easy removal) and chill until set.
六寸圓模內墊保鮮紙(方便脫模),倒入咖啡液後放入雪櫃冷藏至凝固。

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For the Salted Caramel Sauce 海鹽焦糖醬
In a saucepan, combine sugar and water and mix well. Set over medium heat until the mixture starts to boil. Reduce to low heat then cover the pot and simmer for five minutes. The steam created will wash down the sugar crystals clinging to the wall of the pot and prevent crystallization. Remove lid and continue to simmer until the sugar turns dark amber (an instant thermometer should register between 325 and 350℉/160 and 175°C). Remove from heat. While the sugar is boiling, heat cream in another pot to almost a boil and keep warm.
小鍋內放糖和水拌勻,中火煮滾後蓋上蓋子轉小火煮五分鐘,鍋內的水蒸氣可洗擦依附在鍋邊的糖防止結晶,之後打開蓋子繼續小火熬煮至糖色變成焦黃色,溫度約325至350°F/160 至175°C後離火,煮糖時預備另一小鍋把淡忌廉煮熱至差不多滾並保暖備用。

Add in the softened butter and mix well. (the mixture will bubble up immediately so be extra careful not to burn yourself). Then gradually add in the hot cream and whisk until smooth. Stir in the salt.
加進軟化牛油拌匀(加牛油後氣泡會立刻衝上來,小心別被燙傷),分次倒入熱忌廉充分拌匀後加入鹽。

Return pan over low heat and cook with constant stirring until the mixture comes to a boil again. Remove from heat then transfer the caramel sauce into a bowl and let cool.
再次開小火加熱,邊煮邊攪拌,將焦糖液煮滾後關火再倒進碗中放涼。

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For the Salted Caramel Mousse 海鹽焦糖慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍,小碗內放魚膠粉和水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶備用。

In another mixing bowl, whisk egg yolk and sugar until pale, thickened, and expand in volume. Fold into the caramel sauce. Heat mixture over a pot of simmering water until temperature reaches 71℃/160℉ (the food-safe temperature of eggs). Stir in the liquified gelatin mixture
蛋黃加糖放另一鋼盆中用蛋拂打至顔色轉淡、稠身及體積變大,拌入焦糖醬中,把混合物隔水加熱至71℃/160℉(蛋類安全食用温度)後離火,加入魚膠溶液充分拌勻。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold into the caramel mixture in two batches until well combined.
將淡忌廉放在己預先雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀,分兩次加入焦糖混合物中輕手以切拌手法拌至完全混合。

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For the Chocolate Lacquer Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies
魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶。

Combine sugar, water, light corn syrup, sifted cocoa powder and whipping cream in a saucepan. Cook over low heat to almost a boil (190ºF/88ºC). Remove from heat.
將糖、水、粟膠、過篩可可粉及淡忌廉放小鍋中拌匀,開小火煮至差不多滾(約190ºF/88ºC)後離火。

When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC), stir in gelatin mixture. Strain mixture to remove any lumps. Let cool.
放至微暖(122至140ºF/50至60ºC)後拌入魚膠溶液,過篩去除顆粒放涼備用。

To Assemble 組合
Wrap bottom of the cake ring with plastic wrap. Line the inside with acetate or parchment paper strips for easy unmolding. Wrap the inside of the mold with joconde imprime cake strips, decorative side facing out, with the ends slightly overlapping each other. Press ends firmly together to seal the seams. Place a coffee chiffon cake layer inside the ring.
慕絲圈底部包上保鮮紙,內側圍上透明圍邊膠條或牛油紙條方便脱模,把杏仁蛋糕圍邊圍在慕絲圈內(圖案要向外),壓實重疊的邊緣,放進咖啡蛋糕片。

Place half of the dark chocolate mousse in a piping bag and pipe into the gap. Spread remaining mousse over the cake layer and fill until about half full. Tap ring against the kitchen counter to get rid of air bubbles then smooth top. Refrigerate until mousse has set.
把一半朱古力慕絲放進唧袋中後填滿蛋糕片旁的縫隙中,把餘下慕絲倒進模中至半滿,將圈往枱上拍幾下震掉大氣泡後抹平表面,放入雪櫃冷藏至慕絲凝固。

Remove the chilled cake layer from the fridge. Place the coffee gelee over then top with salted caramel mousse to almost full. Tap ring against the kitchen counter a few times to get rid of air bubbles and smooth top. Refrigerate until set.
從雪櫃取出蛋糕,放進咖啡果凍後倒入海鹽焦糖慕絲至九分滿,將圈往枱上拍幾下震掉大氣泡後抹平表面,放入雪櫃冷藏至凝固。

Remove chilled cake from the fridge and pour the chocolate glaze over. Return to the refrigerator and chill until glaze has set. Unmold and decorate with fresh fruits. Cut into slices and serve.
取出已凝固的蛋糕後倒上朱古力鏡面,再次放回雪櫃冷藏片刻至凝固後可取出脫模,放上生果裝飾後可切件享用。

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