This past month has been incredibly busy with classes (you can check out pictures here and here), but here I am finally able to catch up on posting recipes. It’s so refreshing to be able to seat at my desk again and write a post, answer comments and just enjoy this world of blogging at its fullest!

What I have for you today is a recipe that combines two flavors I have begun to love: coffee and caramel. They work so well together and yet are so delicious separately as well. I am not a huge coffee drinker, but I will never say no to a coffee dessert. There’s something about its delicacy in desserts that make me fall for it every single time! So it’s no surprise that you’ve seen it quite a lot on the blog, like in this amazing Opera cake or in this pretty and delicious banana coffee entremet. So here it is stealing the show once again! Paired with the glossy, creamy caramel this time! Doesn’t that sound delicious?!

Despite its flavors and creaminess, the final taste of this caramel coffee entremet felt somehow light, airy, easy on the taste buds. The coffee lingers on the palate, being washed away by a lovely caramel aroma that combines so well with the mascarpone’s velvety consistency! Every bite melts in your mouth, combining the layers perfectly without forgetting about the crunchy paillete feuilletine layer!

I’ve chosen a bright mirror glaze for the cake simply because it offers an ever green look. Even though mirror glazes went somehow viral over the past year (social media is such an incredible tool), I have the feeling that their era in the public eye will soon fade away. Not in the pastry shops though – it’s an amazing technique, one that offers so many options of colours, patterns, designs, a technique that has earned its place in the pastry lab!

These quantities are enough for Jr. Pillow and Mr. Pillow silicone moulds from Silikomart, but feel free to play around with the shape of your moulds, keeping in mind that you might have to double the quantities if the moulds are bigger.

{Caramel Coffee Entremet} Print Recipe Pin Recipe Author: Olguta - Pastry Workshop Ingredients Almond biscuit: 60 g powdered sugar

65 g almond flour

40 ml whole milk

150 g egg whites

25 g white sugar Praline croustillant: 60 g praline paste

30 g milk chocolate melted

30 g paillete feuilletine Mascarpone mousse: 30 g egg yolks

45 g white sugar

90 ml whole milk

Seeds from 1 vanilla pod

2 g gelatin + 10ml cold water

85 g mascarpone cheese

100 ml heavy cream whipped Caramel cremeux: 80 ml heavy cream

30 g egg yolks

50 g white sugar

20 ml water

10 g liquid glucose

20 ml heavy cream hot

2 g gelatin + 10ml cold water

5 ml Amaretto Coffee Dulcey mousse: 70 g egg yolks

15 g white sugar

90 ml whole milk

4 g gelatin + 20ml cold water

2 g instant coffee

10 ml coffee liqueur

195 g Dulcey chocolate melted

250 ml heavy cream whipped Mirror glaze: 75 ml water

150 g white sugar

150 g liquid glucose

12 g gelatin + 60ml cold water

100 ml sweetened condensed milk

150 g white chocolate

Red food coloring Instructions Almond biscuit: Combine the powdered sugar, almond flour and milk in a bowl to form a paste.

Whip up a meringue from the egg whites and 25g white sugar until it's firm and glossy.

Fold the meringue into the almond flour mixture.

Spread the batter in a baking tray lined with parchment paper. It should be a thin layer of batter.

Bake in the preheated oven at 350F for 10-12 minutes or until slightly golden brown.

Allow to cool down then cut out the needed shape. Praline croustillant: Mix all the ingredients in a bowl.

Roll this mixture between two sheets of baking paper then freeze.

Using the cutter provided by the Jr. Pillow mould, cut a piece of croustillant to fit the insert. Place back in the freezer. Caramel cremeux: Bloom the gelatin in cold water.

Combine 80ml heavy cream and egg yolks in a pot and place over low heat. Cook until it reaches 82C.

Combine the white sugar, water and glucose in a saucepan and cook to a golden brown caramel.

Deglaze with the hot heavy cream.

Mix the caramel with the cooked cream and yolks then stir in the gelatin, followed by Amaretto.

Pour the mixture in your insert mould.

Freeze for a few hours. Mascarpone mousse: Bloom the gelatin in cold water.

Heat the milk and vanilla in a saucepan.

Mix the egg yolks and sugar in a bowl. Pour the hot milk over then return back on heat and cook until it reaches 82C.

Remove from heat and stir in the gelatin.

Allow the mixture to cool down slightly then add the mascarpone.

Fold in the heavy cream then pour the mousse over the caramel cremeux.

Place the praline croustillant on top.

Freeze the insert for a few hours. Coffee mousse: Bloom the gelatin in cold water.

Heat the milk in a saucepan.

Combine the egg yolks and sugar in a bowl then pour the hot milk over. Return back on heat and cook until thickened or it reaches 82C. Add the instant coffee as well.

Remove from heat and stir in the gelatin.

Pour over the Dulcey chocolate and mix until smooth.

Stir in the coffee liqueur then add the heavy cream, whipped.

Pour half of the mousse in the Mr. Pillow mould. Remove the insert from the Jr. Pillow mould and place it over the coffee mousse.

Fill the mould with the remaining mousse then place a layer of almond biscuit on top.

Freeze for a few hours. Mirror glaze: Bloom the gelatin in cold water.

Combine the water, sugar and glucose in a saucepan and bring them to 103C.

Remove from heat and stir in the gelatin then pour in the condensed milk.

Pour this mixture over the white chocolate and allow to sit for 5minutes.

Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air - air bubbles in the glaze are annoying and they take away the beauty of the glaze.

Allow the glaze to cool to 35-40C before using. To finish the entremet: Remove the cake from the freezer and unmould it.

Place the cake on a cake grill then evenly pour the glaze over the cake, covering all its sides.

Allow the glaze to drip off then place it on a cake board.

Decorate as you wish! Notes This recipe is for Jr. Pillow and Mr. Pillow Silikomart cake moulds.

If you wish to avoid almond biscuit leftovers, only make half of a batch!

Replace Dulcey chocolate with white or milk chocolate. Tried this recipe? Mention @olguta_oana or tag #pastryworkshop

ROMANIAN

A fost incredibila ultima luna de zile! Pot zice fara urme de indoiala ca inceputul lui 2017 a fost minunat! Si pentru asta tot voi sunteti responsabili, ma inclin! Primele trei workshopuri ale anului au fost un succes, puteti vedea aici si aici rezultatele! Nu va pot promite decat ca vom repeta aceste cursuri intr-un format din ce in ce mai bun! Ce imi place cel mai mult insa e faptul ca voi luati informatia, o procesati si se vad rezultatele, dovada stand fotografiile pe care mi le trimiteti. Progresul vostru este evident!

Ragazul din perioada urmatoare imi permite insa sa ma intorc pe blog cu retete noi, incepand cu acest entremet cu cafea si caramel, o reteta pe care o am demult in sertar si careia i-a venit timpul sa vada lumina zilei.

Desi nu sunt o mare iubitoare de cafea dimineata, o ador in deserturi. Face casa buna cu multe ingrediente, de la ciocolata la banane, la nuci, alune ori, in cazul nostru, caramel. Intotdeauna reuseste sa surprinda prin aroma ei, sa potenteze celelalte gusturi ale unui tort ori prajitura, fara sa iasa in evidenta prea tare! Caramelul la randul lui e delicat si cumva cele doua arome principale se sustin reciproc, tortul final fiind usor pentru papilele gustative din punctul de vedere al gustului!