Cassiopee (Cocoa Halloween Entremet)
Double cocoa and hazelnut entremet.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Immersion blender
- Piping bag
- Cookie cutter
- Silicone baking mat
- Candy mold
- Airbrush
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Acetate sheet
- Cooling rack
- Offset spatula
- Oven
- Refrigerator
- Freezer
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Spatula
Ingredients
- 60g Butter (cold and cubed)
- 117g Flour
- 15g deZaan Carbon Black Cocoa Powder
- 32g Confectioners' Sugar
- Salt (a pinch)
- 15g Almond Flour
- 24g Eggs
- 100g Butter (melted)
- 12g Honey
- 100g Hazelnut Flour
- 20g deZaan Carbon Black Cocoa Powder
- 80g Confectioners' Sugar
- 16g Cornstarch
- 120g Egg Whites
- 44g Granulated Sugar
- 150g Cream 35%
- 14g Invert Sugar
- 50g deZaan Crimson Red Cocoa Powder
- 30g Hazelnut Praline
- 15g Butter
- 10g Gelatin Mass
- 124g Cream 35%
- 124g Milk
- 50g Egg Yolk
- 20g Granulated Sugar
- 300g Crème Anglaise
- 55g Gelatin Mass (melted)
- 100g Noisette Praline
- 200g Cream 35% (whipped)
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