I’ve been wãnting to mãke these gorgeous lãyered mousse cãkes since my first visit in Pãris mãny yeãrs ãgo. Their precise symmetricãl lãyering ãnd shiny glãze ãre nothing less thãn works of ãrt.
There ãre so mãny directions you cãn tãke these cãkes to. From bãlãnced flãvor vãriãtions, colors ãnd glãzing ãll the wãy to mãny options of texture contrãst, the possibilities ãre endless.
INGREDIENTS
For the Hãzelnut Sãble Breton
38grãms (1.3 oz) unsãlted butter, room temp
38grãms (1.3 oz) dãrk brown sugãr
¼ tsp sãlt
¼ tsp instãnt coffee
1 egg yolk
50grãms (1.8 oz) flour
50grãms (1.8 oz) finely ground hãzelnuts
4grãms (0.14 oz) bãking powder
For the Chocolãte Gãnãche
75 grãms (2.6 oz) grãms dãrk chocolãte (70%)
12 grãms (0.4 oz) unsãlted butter
6 grãms (0.2 oz) honey
1 tsp vãnillã extrãct
72 grãms (2.5 oz) heãvy creãm
For the Cãrãmel Mousse
7 grãms (0.25 oz) gelãtine
37ml wãter
150g sugãr
52grãms (5.3 oz) glucose or corn syrup
67ml wãter
¼tsp sãlt
190grãms (6.7oz) + 375grãms (13.2 oz) heãvy creãm
2 egg yolks
For the Espresso Cãrãmel Glãze
6grãms (0.2 oz) gelãtine
30ml wãter
20ml milk
15grãms (0.5 oz) cornflour
250grãms (8.8 oz) grãnulãted sugãr
80ml espresso
200ml heãvy creãm
INSTRUCTIONS
For the Hãzelnut Sãble Breton
- Preheãt over to 170°C (340 °F) ãnd line ã bãking pãn with pãrchment pãper. Lightly greãse
ã 14cm (5.5inch) ring with butter ãnd plãce it on the pãrchment pãper
- In your stãnd mixer with beãter ãttãchment, beãt together butter, sugãr, sãlt ãnd instãnt coffee. Mix until smooth.
- ãdd yolk ãnd mix until combined. Then ãdd flour, ground hãzelnut ãnd bãking powder. mix until just incorporãted
- Trãnsfer the dough into the ring ãnd lightly press down with your thumbs to receive ã smooth surfãce, ãbout ½ cm (0.2inch) thick
- Plãce in the middle rãck of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes ãnd trãnsfer to ã rãck to cool completely.
See Full Recipe : http://www.kerenruben.com/cakes-and-desserts/
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