Mango Coconut Entremet
November 28, 2017
I think I may have underestimated my sense of security before coming into college. Here, I am surrounded by competitive students of high academic standing who seem to bring out the best (and the worst) in each other.
Generally, I view myself as a very carefree person with low expectations in life. There exists three components in my ideal future: a bakery, a loving spouse, and a stable relationship with my parents. Nothing would make me happier at this point in my life. Really.
However, Cornell has caused me to constantly challenge myself. The environment here seems to develop a sense of ambition and desire for perceived success that I have never encountered before. Unfortunately, ambition often comes with rejection and failure, which I have had to deal with several times over the past two months. Usually, I am not one to dwell on my own failures too much. As I mentioned before, I am quite the carefree person. Yet these days , I find it extremely easy to compare myself to other people and their accomplishments, and consequently I allow my thoughts and emotions to fester up inside myself. Negative ones.
As much as I hate starting something as precious as this blog on a sad note, I think it speaks volumes to who I am as a person. I don't usually share my deeper thoughts with other people, but I figured it's the best way for you to get to know me. And frankly, I couldn't give a fuck about what others think of me. You do you. Me do me. That's my motto.
That is where baking steps into my life. I have always been able to find solace in the comfort of a kitchen; the warmth, the scents, the intricacy, I love it all. I tend to enjoy making small, fickly projects like entremets cakes, but I try to touch bases in all aspects of baking. This post features my very first original recipe: a Mango-Coconut Entremet with a Vanilla Genoise Sponge, Coconut Dacquiose, Mango-Caramel Custard, Mango Jelly, Chocolate Mousse, and Chocolate Ganache. Although this recipe is complicated, it's a friendly reminder to myself that despite all my failures and setbacks over the past two months, at least I have my baking skills going for me. I hope you enjoy this recipe and a huge, warm welcome to Brad & Butter.
For the Vanilla Genoise Sponge
- 85g of All Purpose Flour, sifted
- 85g of granulated sugar
- 3 eggs
- 20g of butter, melted
For the Coconut Dacquiose
- 3 egg whites
- 3/4 cup of granulated sugar
- 1/2 cup of almond flour
- 3/4 cup of icing sugar
- 1/2 cup of unsweetened shredded coconut
For the Mango-Caramel Custard
- 3 egg yolks
- 50 ml of heavy cream
- 50 ml of mango juice
- 30g of granulated sugar
- 1 tsp. of powdered gelatin
For the Mango Jelly
- 200 ml of mango juice
- 1 tsp of powdered gelatin
For the Chocolate Mousse
- 85g of bittersweet chocolate
- 55g of milk chocolate
- 3/4 cup of heavy cream
- 3 eggs
- 1/2 tsp of powdered gelatin
For the Chocolate Ganache
- 1 cup of heavy cream
- 240g of bittersweet chocolate
- Toasted Coconut
- Toasted Almonds
Whisk the eggs and sugar over a bain-marie until sugar dissolves. Remove from heat and continue whisking until pale, thick, and tripled in volume.
Gently fold in the sifted flour in 2 to 3 batches.
Introduce the butter into the mixture.
Bake in a 350F/175C preheated oven for approximately 8 min or until the sponge springs back when lightly prodded.
Whisk the egg whites with the granulated sugar until medium stiff peaks form.
Gently fold in the sifted almond flour and icing sugar.
Gently fold in the unsweetened coconut.
Pipe swirls on a parchment lined baking sheet.
Bake in a 225F/110C preheated oven for approximately 40 min, or until the meringue is crisp and slightly browned.
Bloom gelatin in 2 tablespoons of milk.
Heat the sugar in a pot until it begins to caramelize. Once the caramel reaches a dark amber color, add the cream and the mango juice. Stir until the caramel has dissolved.
Remove the mixture from the heat and stir in the gelatin.
Slowly pour the mixture into the egg yolks (along the side of the bowl) to temper the yolks.
Freeze until the entremets are ready to assemble.
Sprinkle gelatin over mango juice, heat and stir until dissolved.
Freeze until ready to assemble.
Bloom the gelatin in 2 tbsp of milk.
Melt the chocolates over a bain-marie. Stir in the gelatin and mix until dissolved.
Whip the eggs over a bain-marie until pale and thick.
Whip the cream until medium peaks form.
Fold the eggs into the chocolate, then the whipped cream.
Chill until ready to assemble.
Heat cream until it simmers.
Pour cream over chocolate, let sit for 5 minutes, then whisk until smooth.
Cut all components (except chocolate mousse and ganache) into equally sized circles with a cookie cutter
Pipe the chocolate mousse into the silicone molds until half full. Place in the following order: the jelly, custard, dacquoise, and sponge. Fill in any gaps with more chocolate mousse.
Level with an offset spatula and freeze for at least 6 hours.
Once frozen, remove the entremets from the molds and pour the chocolate ganache over the desserts. Garnish with toasted coconut flakes.