Chocolat crémeux: Chocolate rich entremet

 There are many things that I have to learn, and practice, ^^. Baking is a skill that need to be repeated or we can’t make it better.

 I fall in love with chocolate and love to make it better, but I know that I still far, far and far away from perfect, so all I have to do is making it again and again. Working with chocolate transfer sheet is one thing that I afraid of,  I really want to make it  beautiful, anyway after taking a chocolate class I still afraid of it -*-. How can I move on, I bought a lot of chocolate transfer sheets and I just couldn’t use it!!
Then I decided that I don’t care if the chocolate come out ugly, or I have to throw away the whole sheet, if I keep it in the cupboard the result is the same. Anyway, using chocolate transfer sheet is not hard but making it perfect is the other story. First, the chocolate need to be tempered and you need to temper it right, or it will show (imagine the white line mix with the design from the transfer sheet, haha), or the worst you can’t remove the chocolate from the sheet at all. Second, this is what I learn from the class, after chocolate becomes semi dry, you have to weigh it down, place the transfer sheet (with the chocolate on top ^^), on the baking sheet, cover with another sheet of plastic and place another baking sheet on top, then after that refrigerate for 20-30 minutes, to set the chocolate. Before going to this class my chocolate always come out with a spot without a pattern, because the chocolate firm up and it release from the plastic by itself, by weigh it down, it will stay it place until you ready to remove it.
I have to note on making the Crémeux au chocolat you have to make it before making other steps, it needs a lot of time to become firm in the fridge, and don’t rush, all you can do is waiting.
Decide the size of your cake before making the chocolate sheet, small or large is depending on your taste ^^. So, try this new trick and having fun with chocolate with me, (plus you get delicious cake too, hehe).

Crémeux au chocolat
115g …………………….. Whipping cream
50g ……………………… Milk
40g ……………………… Egg yolks
15g ………………………. Granulated sugar
90g ……………………… Dark chocolate (64%), chopped
50g ……………………… Milk chocolate, chopped
13g ………………………. Butter, soft


Chocolate sponge
50g ………………………. Eggs
13g ……………………….. Egg yolks
25g ……………………….. Melted unsalted butter
20g ……………………….. Granulated sugar
7 g …………………………. Cake flour
7 g …………………………. Corn starch
8 g …………………………. Cocoa powder


Nut Dacquoise
75g ………………………… Egg whites
25g ……………………….. Granulated sugar
35g ……………………….. Hazelnut powder
35g ……………………….. Almond powder
65g ……………………….. Icing sugar
35g ……………………….. Finely chopped hazelnut
35g ……………………….. Finely chopped almond

Put both of the chocolate in a bowl.
Whisk the egg yolks,  and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture.

Preheat the oven to 200°C Beat the egg and egg yolks together until foamy, then slowly pour the granulated sugar into the bowl, beat until ribbon stage (the mixture will be very thick). Mix 1/4 cup of the mixture with melted butter. 

 Fold the flour mixture into the bowl in 2 additions, then fold the butter mixture into the bowl.

 Pour into the prepared pan, and bake for 10 minutes. 
Let it cool completely 


Make Nut Dacquoise:

Preheat the oven to 180°C
Line 24×24 cm pan with baking paper.  
Sprinkle the chopped nut on the prepared pan.
Sift together the almond powder, hazelnut powder and icing sugar together.
Whisk the whites with the sugar until stiff.
Fold the almond mixture gently into the meringue.
Pour into the pan and spread until the top is smooth . Bake for 10-15 minutes.


Make Praliné feuilletine:

  Melt the milk chocolate and mix with the hazelnut praliné and Pailleté Feuilletine, mix gently.


Assemble: