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Entremet 'Digital Precision' with raspberry and white chocolate flavor - photo 1
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Entremet 'Digital Precision' with raspberry and white chocolate flavor

Desserts Cakes and Bakes Dishes for Special Occasions 240 min Hard 4 wyświetleń ~81.38 PLN - (0)
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Description

The 'Digital Precision' entremet is a masterpiece of modern pastry, proving that baking is an art that combines flavor with science. This exquisite dessert consists of several layers that together create a harmonious and unforgettable composition. At the bottom lies a delicate, crunchy almond base that adds a delightful crunch. At its heart is an intensely fruity raspberry insert with a jelly-like consistency, providing a refreshing counterpoint to the sweetness. The entire creation is enveloped in a velvety, cloud-like mousse made from the highest quality white chocolate. Topping off the dessert is a spectacular, shiny mirror glaze that gives it the appearance of a jewel. Preparing this cake is a journey through precise pastry techniques, where an electronic scale, thermometer, and mixer become essential tools for the artist. Perfect for special occasions, to impress guests not only with flavor but also with appearance.

Składniki (17)

Servings:
8
  • Mąka pszenna tortowa typ 450 100 g
  • Butter 60 g
  • Powdered sugar 40 g
  • Egg yolk 1.1 szt.
  • Raspberries 200 g
  • sugar 225 g
  • Sheet gelatin 26 g
  • White chocolate 300 g
  • Śmietanka 36% 300 ml
  • Milk 3.2% 75 ml
  • Water 75 ml
  • Glucose syrup 150 g
  • Sweetened condensed milk 100 ml
  • Red gel food coloring 2 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Świeże maliny do dekoracji 50 g
  • Listki świeżej mięty 5 g
💰 Szacowany koszt dania: ~81.38 PLN (10.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry filling (to be prepared the day before)

1

Start by preparing the filling, which needs to freeze completely. Soak the gelatin sheets (6g) in a large amount of cold water in a small bowl and set aside for 10 minutes until they swell and become soft. Meanwhile, place the raspberries (200g) and sugar (50g) in a small saucepan. Heat over medium power, stirring until the raspberries break down and the sugar completely dissolves, creating a thick sauce (about 5-7 minutes).

Ingredients: Raspberries, Powdered sugar, Sheet gelatin
Use a silicone spatula for mixing to avoid scratching the saucepan. If you are using frozen raspberries, you do not need to thaw them beforehand. Wrap the 16 cm diameter pastry ring from the bottom with plastic wrap to create a tight base.
2

Remove the saucepan from the heat. Drain the swollen gelatin from excess water by gently squeezing it in your hand. Add the drained gelatin to the hot raspberry mousse and whisk vigorously until it completely dissolves. To achieve a smooth consistency, strain the raspberry mixture through a fine sieve to remove the seeds. Pour the ready, smooth mousse into the prepared ring (16 cm). Place it in the freezer for at least 4 hours, preferably overnight, until a hard, frozen disc forms.

Straining through a sieve is key for a velvety texture. Use a spoon to press the pulp through the sieve. The frozen insert will make assembling the cake easier later on.

Crispy crust

3

Prepare the shortcrust base. In the bowl of a mixer, place flour (100g), powdered sugar (40g), and salt (1 pinch). Add very cold butter, cut into small cubes (60g). Using a 'K' beater (or rubbing with your fingers), mix on low speed until you achieve the consistency of wet sand or fine crumbs. Then add the egg yolk (20g) and mix only until the ingredients come together into a smooth dough. Do not knead for too long.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt, Butter, Egg yolk
The key to flakiness is working with cold butter and a short mixing time. Overmixing after adding the egg yolk will cause gluten development, resulting in a tough dough. You can also quickly knead the dough by hand on a countertop.
4

Form the dough into a ball, slightly flatten it, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes. After chilling, roll out the dough between two sheets of baking paper to a thickness of about 3 mm. Cut out a circle from the dough with a diameter of 16 cm, using the same ring that the filling will be frozen in. Prick the dough with a fork in several places. Bake in an oven preheated to 170°C (convection) for about 12-15 minutes, until the bottom is golden. Allow to cool completely on a rack.

Rolling between parchment paper prevents the dough from sticking without adding flour. Pricking with a fork prevents air bubbles from forming during baking. The base must be completely cold before assembling the cake.

White chocolate mousse

5

Prepare the mousse. Soak the gelatin leaves (8g) in cold water. Chop the white chocolate (150g) into small pieces and place it in a large bowl. In a small saucepan, bring the milk (75ml) to a boil. In a separate bowl, whisk the egg yolks (40g) with the sugar (25g) until light and fluffy (kogel-mogel). While continuously stirring the yolks with a whisk, slowly pour in the hot milk in a thin stream. This is called 'tempering' the yolks, which prevents them from curdling.

Ingredients: Sheet gelatin, White chocolate, Milk 3.2%, Egg yolk, Powdered sugar
Use an electronic scale to precisely measure the ingredients - it's the key to success. Tempering the yolks is very important, pour the milk really slowly, otherwise you'll end up with scrambled eggs.
6

Pour the egg-milk mixture back into the saucepan. Heat on low power, stirring constantly with a silicone spatula, until the cream slightly thickens and reaches a temperature of 82-84°C (it should coat the back of a spoon). This is the base for crème anglaise. Do not let it boil! Remove from heat, add the squeezed gelatin, and stir until dissolved. Pour the hot cream over the chopped white chocolate. Wait a minute, then mix with a spatula until you achieve a smooth, glossy emulsion. Cool to room temperature (about 30-35°C).

Use a digital thermometer to check the temperature of the crème anglaise. This is absolutely crucial. Overheating above 85°C will cause the eggs to curdle. Stir, scraping the mixture from the bottom and sides of the saucepan.
7

In the bowl of a mixer, place very cold 36% cream (300ml). Whip on medium speed until the cream thickens and forms soft but stable peaks. Be careful not to 'overwhip' it (curdle it). To the cooled chocolate mixture, add one large tablespoon of whipped cream and mix vigorously to loosen the structure. Then add the rest of the cream in two batches, gently folding from the bottom to the top each time to retain as much air as possible. The finished mousse should be fluffy and smooth.

Ingredients: Śmietanka 36%
Both the mixing bowl and the whisk attachments should be chilled. 'Overwhipped' cream will separate into butter and buttermilk and cannot be salvaged. Gentle mixing (known as 'folding') is key to the lightness of the mousse.

Assembling the cake

8

Prepare a mold - a pastry ring with a diameter of 18 cm. Line the edges from the inside with acetate for a smooth finish. Place the ring on a board or flat plate. Pour about half of the white chocolate mousse into the bottom. Remove the frozen raspberry disk from the freezer and gently press it into the center of the mousse. Cover with the remaining mousse, leaving about 0.5 cm of space from the top. Gently place the cooled shortcrust base on top, pressing it down slightly. Place the entire thing in the freezer for at least 6-8 hours, preferably overnight. The cake must be completely frozen before pouring the glaze.

A cake collar is a great helper - it ensures that the sides of the cake will be perfectly smooth after removing it from the mold. Make sure that the board you use to assemble the cake fits in your freezer.

Mirror Glaze

9

Prepare the glaze. Soak the gelatin (12g) in cold water. In a saucepan, combine water (75ml), sugar (150g), and glucose syrup (150g). Heat while stirring until the sugar is completely dissolved, then bring to a boil and heat until it reaches a temperature of 103°C. Remove from heat. In a tall container (e.g., a liter cup), place the chopped white chocolate (150g) and condensed milk (100g). Pour the hot syrup over it. Add the squeezed gelatin and food coloring (2g).

Ingredients: Sheet gelatin, Water, Powdered sugar, Glucose syrup, White chocolate, Sweetened condensed milk, Red gel food coloring
Again, a digital thermometer is essential. The exact temperature of the syrup (103°C) is crucial for the proper consistency of the glaze. Use a tall container to make blending easier later on.
10

Wait a minute, then use an immersion blender to emulsify the glaze. Hold the blender at an angle, fully submerged in the liquid, to avoid creating air bubbles. Blend on low speed until the mixture is perfectly smooth and uniform. If bubbles have formed, strain the glaze through a fine sieve. Cover the surface of the glaze with plastic wrap in contact and set aside to cool. The ideal temperature for coating the cake is 32-35°C.

Blending at an angle and avoiding 'sucking' air from the top is the secret to a smooth glaze without bubbles. Cooling the glaze requires patience. Stir it occasionally with a spatula to ensure the temperature distributes evenly.

Decoration and Serving

11

Remove the frozen cake from the freezer. Remove the ring and the ring foil. Place the cake (upside down) on a wire rack, placing a tray or large plate underneath (to catch any excess glaze). When the glaze reaches a temperature of 32-35°C, pour it evenly over the entire cake, starting from the center and moving towards the edges in a circular motion. Allow the excess glaze to drip off. Carefully transfer the cake using a large spatula to a cake stand or plate.

The pouring must be done in one smooth motion. Do not touch the glaze after pouring! Excess glaze from the tray can be collected, heated, and reused.
12

Place the cake in the refrigerator for at least 4 hours to completely thaw and stabilize. Before serving, decorate with fresh raspberries and mint leaves. Cut with a very sharp, long knife, dipped in boiling water and dried before each cut. Enjoy!

Ingredients: Świeże maliny do dekoracji, Listki świeżej mięty
Thawing in the refrigerator is important to avoid water condensation on the surface of the glaze, which could ruin its shine. Patience at the final stage will be rewarded with a perfect dessert.

Fun Fact

💡

Mirror glaze, or 'glaçage miroir', was popularized by French pastry chefs, but its roots trace back to techniques used in Russia for decorating Easter cakes. Perfect execution required knowledge of chemistry and physics, making it an ideal example of the combination of art and science in pastry making.

Best for

Urodziny Eleganckie przyjęcie Walentynki Rocznica

Tips

🍽️ Serving

Serve the cake straight from the fridge. To achieve perfectly clean and even slices, use a long, sharp knife. Before each cut, dip it in boiling water for a few seconds, then quickly wipe it dry with a paper towel. The hot blade will smoothly cut through all the layers without damaging their structure. The dessert pairs wonderfully with a glass of chilled Prosecco or a cup of aromatic espresso.

🥡 Storage

The cake should be stored in the refrigerator, preferably in an airtight cake container, to avoid absorbing odors. It will maintain its freshness and ideal appearance for 2-3 days. After being covered with mirror glaze, it is not suitable for refreezing, as it will lose its characteristic shine and smoothness.

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