Espresso Caramel Entremet (Layer Mousse Cake)
INGREDIENTS
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38grams (1.3 oz) unsalted butter, room temp
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38grams (1.3 oz) dark brown sugar
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1/4 tsp salt
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1/4 tsp instant coffee
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1 egg yolk
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50grams (1.8 oz) flour
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50grams (1.8 oz) finely ground hazelnuts
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4grams (0.14 oz) baking powder
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75 grams (2.6 oz) grams dark chocolate (70%)
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12 grams (0.4 oz) unsalted butter
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6 grams (0.2 oz) honey
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1 tsp vanilla extract
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72 grams (2.5 oz) heavy cream
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7 grams (0.25 oz) gelatine
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37ml water
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150g sugar
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52grams (5.3 oz) glucose or corn syrup
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67ml water
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1/4tsp salt
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190grams (6.7oz) + 375grams (13.2 oz) heavy cream
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2 egg yolks
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6grams (0.2 oz) gelatine
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30ml water
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20ml milk
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15grams (0.5 oz) cornflour
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250grams (8.8 oz) granulated sugar
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80ml espresso
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200ml heavy cream
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