I wish I finished this month’s Daring Baker’s challenge on the day I intended: on Christmas eve. This was the evening I invited family for a Christmas diner. I already did some preparations to make it but just before going to bed on the 23rd I discovered that I wouldn’t be able to finish the entremet in time because of lack of time. I didn’t register that you had to freeze it overnight in between 😦 Lucky for me that this dessert was one of the desserts I planned on making so it was no problem from my guests. But I was sad that I didn’t have this showstopper to serve along with the rest. In the end it turned out I wouldn’t have been able to make it in time anyway even without the overnight freezing. I wasn’t going to make this dessert for just the 4 of us so I finished it today to take with us to friends of ours who have recently moved to the US and are back in the Netherlands for the Holidays. We’re spending the last days of 2008 with them in a holiday home near Apeldoorn. I don’t think there will be an internet connection over there so you’ll have to manage with only a picture of the outside. Will provide the inside when we get back on the 31st.
I didn’t do extravagant things with the flavours, I left the dark chocolate mousse as the recipe, same for the crÃ¨me brÃ»lÃ©e and crispy chocolate insert. The only things I flavoured differently were the ganache that I flavoured with orange essential oil, yum! Added about 15 drops. For the dacquoise I used 10% bitter almonds to get a stronger almond taste and flavoured it with Â½ ts of cinnamon. The end result was just delicious! It tasted like good marzipan flavoured with cinnamon, definitely a keeper! I’m curious how the complete dessert will taste.
So how was the process? A quick recap:
– The crÃ¨me brÃ»lÃ©e took a LOT longer to set, I think it took double the time, besides that it was easy to make (was the first time I made crÃ¨me brÃ»lÃ©e 🙂
– The crispy chocolate insert was easy, I used a butterscotch chocolate bar (with small pieces of crunchy caramel bits) in addition to the praline.
– I couldn’t find glucose of corn syrup (not common in the Netherlands, the shop I knew where to get it was sold out from Thanksgiving and were only able to get a new batch at the end of January!). Instead I used something could corn/malt syrup, someting I found in the health shop. Didn’t taste the same but I guessed it more or less had the same qualities. Worked out fine.
– I heated the pÃ¢tÃ© Ã bombe in a double boiler after adding the mixing in the sugar syrup because according to my calculations there was no way the egg yolks would be cooked enough to make it pregnant woman and children proof. This also makes the pÃ¢tÃ© Ã bombe even more stable. While checking the temperature I ruined my electric thermometer, it got stuck between the whisks of my hand mixer 😦 The hand mixer is in bad shape too 😦
– Mousse worked well, though it was a bit on the bitter side because I used 70% chocolate.
– Ganache was easy and tasted very good (have left-over 🙂
– Assembly wasn’t difficult but I’m curious if the layers will be parallel
– I added an extra layer of crunchy chocolate against the ganache.
– I was distracted during the making of the chocolate icing so it nearly boiled over. Ended up with small lumps too. Removed them when possible after icing.
– Though the icing covered the back of a spoon I think it was still too liquid when I poured it over the mousse. Well better too liquid than too stiff.
– I used marzipan dipped in cocoa for decoration
Like I said, I’m curious about how all components taste together. Also curious about the textures in frozen state. Will update about that on the 31st , together with a picture of the inside.
I tasted the entremet and thought it was good but like I already said, the mousse was a bit on the bitter and not so sweet side. Would use a chocolate with less cocoa content next time. The orange ganache was a delicious addition. The dacqoise didn’t come through like it did on it’s own but was still a good base. My layers were pretty level, so I was happy with that. Above the crÃ¨me brÃ»lÃ©e is a not so visible crispy chocolate layer. The picture is not very clear but from the bottom there is almond cinnamon dacqoise, orange ganache, crispy chocolate, chocolate mousse, crÃ¨me brÃ»lÃ©e, chocolate mousse, crispy chocolate, more chocolate mousse and chocolate glaze.
Sorry about the not so clean cut 😉
They have chosen a French Yule Log by Flore from Florilege Gourmand.