My Mini Caramel Cakes, Velvety Little Entremets
- Prep
- 1 hr
- Bake
- 9 hr
- Total
- 10 hr
- Makes
- 6 pieces
Ingredients
Mousse
- 5 tbsp60 ggranulated sugar
- ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
- ¾ oz20 gcaramel chocolatefrom Valrhona
- 2 sheetsgelatinGerman recipes usually mean gelatin sheets of about 1.7 g each. In the US use unflavored powdered gelatin, about ½ tsp (1.7 g) per sheet, bloomed in cold water; in the UK, leaf gelatine, weighed (about 1.7 g per German sheet), or powdered gelatine.
Dacquoise
- ½ cup plus 1 tbsp140 gegg whitesabout 4
- ¾ cup150 ggranulated sugar
- 4 tbsp30 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
- ¾ cup plus 2 tbsp85 ghazelnutsground
Caramel mirror glaze (glaçage au caramel)
- ¾ cup plus 1 tbsp170 ggranulated sugar
- ½ cup plus 2 tbsp150 gwater
- 1 ½ tbsp12 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
- ½ cup plus 2 tbsp150 mlheavy cream
- 6 sheetsgelatin
- ⅓ oz10 gcaramel chocolateValrhona (Dulcey)
From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/mini-caramel-cakes/