Caramel Entremet

Method of Preparation

1. Mix together milk and sugar until dissolved and add PreGel Five Star Chef Pastry Gelatin Base - 311008.
2. Add heavy cream, PreGel Caramelllatte Traditional Paste (Caramel & Milk) - 27406 and Pasteurized Egg Yolks.
3. Whip to medium peaks.

1. Warm milk to 40°C/140°F.
2. Add PreGel 5-Star Chef Pastry Select™ Pronto Crème Caramel (Flan) - 83314 powder and stir.
3. Add heavy cream, finely ground coffee and PreGel Five Star Chef Pannacrema Coffee and stir mix.
4. Pour into desired mold and freeze.

1. Cream together butter and sugar.
2. Add eggs, two at a time, to butter and scrape bowl between additions.
3. Add sifted PreGel Cacao Togo (Cocoa Powder) - 70148.
4. Pipe into desired mold and bake at 171°C/340°F for 12 minutes, or until done.

1. Sift together pecan meal, powdered sugar and salt.
2. Whip together water and sugar until sugar is dissolved; add PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904 and whip to full volume.
3. Fold in sifted dry ingredients.
4. Pipe into desired mold and bake at 163°C/325°F until done.

1. Use the paddle attachment to combine the flour, almond and pecan flour, salt and butter cut into cubes until a sandy texture is obtained.
2. Add the powdered sugar and the ground coffee.
3. Last, add the eggs.
4. Mix briefly until the dough is just combined, roll out, cover with cling-film and reserve in refrigerator for 24 hours.
5. Roll out the dough to a thickness of 3.5 mm and line desired mold.
6. Let stand for about 20 minutes and bake in the oven preheated to 160°C.
7. Dust with Mycryo once out of the oven.
8. Cool completely before using.

1. Line 8 inch ring with acetate sheet.
2. Building cake upside down, pipe layer of mousse in mold.
3. Place coffee insert in center of ring, pipe a second layer of mousse.
4. Place flourless chocolate cake in center.
5. Spread a small amount of mousse on flourless chocolate cake to make next layer stick.
6. Place pecan dacquoise in center followed by a thin layer of mousse.
7. Finally, place the coffee pecan sable in center.
8. Level and freeze.
9. Warm desired amount of PreGel Evolution Glaze - Caramel - 49532 to 90°F/32.2˚C. Stir gently as not to introduce any air bubbles to the glaze.
10. Place the frozen cake onto a glazing rack on top of a sheet pan lined with parchment paper.
11. Glaze the cake, being quick and completely covering the cake.
12. Use an offset metal spatula to remove any excess glaze from the top of the frozen cake.
13. Give the pan a few taps to help excess glaze run off the cake.
14. Return to the freezer for 10 minutes.
15. Remove the cake from the glazing rack and place onto a board.
16. Allow cake to thaw completely before serving.