Written by Ben
For the birthday of an american friend and the opening of a friend’s photo exhibition, I was looking for a american taste and french looking cake.
I fund this brownie entremet cake on the french site “le meilleur du chef”.
On this sites, recipes are extremely well explained and the special ones are made by a M.O.F. -Best French Worker- chocolatier named Phillippe Bertrand.
There is no lies from them. If you follow the recipe, you get the same result. I was very satisfied.
I invited my friend Thierry to assist me to make those cakes because my wife was passing her D.E.L.F. -french exams- this day.
The cake is a dense brownie with whole hazelnuts.
In between the brownie and the mousse, there is a crunchy part names “praline feuillantine” made with homemade praline, chocolate and crushed crepe dentelle. It is very addictive. It was normally made with the Cacao Barry product named “cara crackine”they sell on this site but the chef Phillippe told me to replace it by a praline feuillantine.
On top is the milk chocolate 40% mousse -Valhrona jivara-.
Without having the same chocolate with the same amount of cacao butter, I opted to secure the mousse by adding 2 sheets of gelatine. It turned out very well.
The glaze is based on caramel.
The crunchy delicious cookies all around the cake are made with hazelnut with a base of meringue/dacquoise, bakes twice.
The decoration is tempered white chocolate put on a rhodoid sheet -food grade plastic transparent sheet-.
It is a good looking and delicious cake.
I have just one thing to say about it:
The brownie and the mousse doesn’t match together because the brownie is dense and the mousse super airy.