Entremet Baileys 2020

Almond biscuit 

• 1/3 cup (75 g) marzipan
• 1 tbsp (10 g) icing sugar
• 1 medium (50 g) whole egg
• 2 scant tbsp (25 g) melted unsalted butter
• 1 tbsp (7 g) pastry flour
• 1 tbsp (7 g) potato starch
• 1/4 tsp (1 g) baking powder
• A pinch of salt

Mascarpone and vanilla crémeux 

Vanilla custard

• 2/3 cup + 1 tbsp (165 g) heavy cream
• 2 medium (30 g) egg yolks
• 3 tbsp (45 g) superfine granulated sugar
• 3.2 g gelatin, 200 bloom (sheets or powder)
• Seeds from 1/2 vanilla pod

Mascarpone and vanilla crémeux

• 5.5 oz (150 g) vanilla custard
• 1/2 cup less 1 tbsp (100 g)  mascarpone cheese  (Santa Lucia Galbani)

Milk chocolate and Baileys mousse

• 3 tbsp + 1 tsp (50 g) full fat milk
• 5 tbsp + 1 tsp (80 g) Baileys
• 7 oz (200 g) milk chocolate 40%, Jivara Valrhona
• 5.4 g gelatin, 200 bloom (sheets or powder)
• 1 cup + 2.5 tbsp (270 g) heavy cream

Milk chocolate mirror glaze

• 4 tbsp + 1 tsp (66 g) water
• 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
• 4.5 oz (125 ) glucose syrup
• 4 tbsp + 1 tsp (85 g sweetened condensed milk
• 4.5 oz (125 g) milk chocolate 41%, Alunga Cacao Barry
• 7.5 g gelatin, 200 bloom (sheets or powder)

Extra

• Tempered milk chocolate decorations

Almond biscuit

• Heat fan oven at 320F - 160°C.

  Spray a thin layer of cooking spray on a silicone pastry mat and set aside.

  Dice the marzipan and heat with icing sugar in the microwave to loosen.

  Pour the mixture into a pitcher and blend with a hand blender until you get a smooth mixture.

  Pour the mixture into a bowl and whip until soft and fluffy.

  Add melted butter, then sifted powders.

  Pour 120 g of the mixture in a 7 inches (18 cm) mastery ring and bake for 15 minutes.

  Let cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.

  Set aside to assemble (you can wrap in clingfilm and freeze).

Mascarpone and vanilla crémeux

• Soak gelatin sheets in cold water.

  In a mixing bowl, combine egg yolks with sugar and vanilla.

  Bring heavy cream to a boil and pour over yolks and sugar mixture.

  Cook over a medium heat until the mixture reaches 180F - 82°C.

  Out of the heat, add winged gelatin sheets and gently stir to combine.

  Weigh the called vanilla custard (150 g).

  Soften the mascarpone cheese with a spatula.

  Add a small amount of vanilla custard to loosen.

  Add the remaining vanilla custard and mix to combine.

  Pour 225 g of the crémeux in a 6 inches (16 cm) silicone mould (or pastry ring),

  refrigerate for a couple of hours, then freeze.

Milk chocolate and Baileys mousse

• Soak gelatin sheets in cold water.

  Melt chocolate in the microwave.

  Heat milk with Baileys at  175F - 80°C, out of the heat, add wringed gelatin and stir to combine.

  Make a ganache, adding hot mixture, 1/3 at a time, mixing well with a rubber spatula.

  Whip heavy cream until soft peaks form.

  Pour a small amount of whipped cream into the ganache and combine with a whisk.

  Then pour the ganache into the remaining whipped cream and gently mix to combine with

  a rubber spatula.

Milk chocolate mirror glaze

• Soak gelatin sheets in cold water.

  In a pitcher, pour sweetened condensed milk and chopped chocolate.

  Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

  Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender

  until smooth and shiny, for at least 2 minutes.

  Refrigerate overnight.

To assemble

• In a 7 inches (18 cm) silicone mould or pastry ring (1.5 inches - 4 cm in high) pour 300 g

  of Baileys mousse and freeze for a couple of minutes.

  Place in the middle the mascarpone and vanilla crémeux, pour 150 g of Baileys mousse

  and smooth the surface with a small spatula.

  Place the almond biscuit in the middle, smooth the edges and freeze for at least 24

  hours.

To serve

• Remove the dessert from the mould and place on a wire rack.

  Heat and blend the mirror glaze and use at 85-95F - 30/35°C.

  Glaze the dessert, decorate with milk chocolate decorations.

  Refrigerate for about 8 hours before serving.

  Enjoy.