Ingredients
🔸 Hazelnut Sablé Breton
- 38 g unsalted butter room temperature
- 38 g dark brown sugar
- ¼ tsp salt
- ¼ tsp instant coffee
- 1 egg yolk
- 50 g all-purpose flour
- 50 g finely ground hazelnuts
- 4 g baking powder
🍫 Dark Chocolate Ganache
- 75 g dark chocolate 70%, chopped
- 72 g heavy cream
- 12 g unsalted butter
- 6 g honey
- 1 tsp vanilla extract
🍮 Caramel Mousse
- 7 g gelatin about 3½ sheets, bloomed in 37 ml water
- 150 g granulated sugar
- 52 g glucose or corn syrup
- 67 ml water
- ¼ tsp salt
- 190 g heavy cream for caramel base
- 375 g heavy cream for whipped cream
- 2 egg yolks
☕ Espresso Caramel Glaze
- 6 g gelatin 3 sheets, bloomed in 30 ml water
- 20 ml milk
- 15 g cornflour
- 250 g granulated sugar
- 80 ml espresso
- 200 ml heavy cream
Instructions
Hazelnut Sablé Breton
- Preheat oven to 170°C (340°F). Line a tray with parchment paper. Grease a 14 cm ring and place it on the tray.
- In a stand mixer with paddle attachment, beat butter, brown sugar, salt, and instant coffee until smooth.
- Add the egg yolk and mix until combined.
- Add flour, ground hazelnuts, and baking powder. Mix just until the dough comes together.
- Press the dough into the ring to about 0.5 cm thick and smooth the top.
- Bake for 10–15 minutes until evenly golden. Cool slightly, then remove the ring.
- Once completely cooled, slice horizontally with a long serrated knife to get 2 thin disks. Set aside.
Dark Chocolate Ganache
- Place chopped chocolate in a bowl.
- Heat the cream until hot (small bubbles on the sides), then pour over the chocolate. Let sit for 5 minutes.
- Meanwhile, melt butter and honey in the microwave (~40 seconds).
- Stir the chocolate slowly from the center outward until smooth.
- Add melted butter and honey mixture. Stir until fully incorporated.
- Cool until thick, then pipe onto both sablé disks (cut side down). Smooth with a spatula.
- Refrigerate for at least 2 hours.
Caramel Mousse
- In a small bowl, bloom the gelatin in 37 ml cold water.
- In a saucepan, combine sugar, glucose, water, and salt. Cook on medium-high until deep amber caramel forms.
- Warm the 190 g cream separately (do not boil). Carefully pour into the caramel and stir until smooth.
- In another bowl, whisk egg yolks. Add a bit of hot caramel to temper, then pour yolks back into caramel.
- Stir constantly until the mixture reaches 82–84°C and thickens into a crème anglaise.
- Melt the bloomed gelatin and mix into the hot caramel cream.
- Strain through a fine sieve and cool to 45°C.
- Whip 375 g heavy cream to soft peaks.
- Fold gently into the cooled caramel base in two additions. Set aside.
Assembly (using Silikomart mold)
- Place the bottom half of the Silikomart mold on a tray that fits in the freezer.
- Pour ⅓ of the caramel mousse into the mold. Tap to level.
- Place one sablé + ganache disk (ganache side down) in the center.
- Fit the top mold into place.
- Fill with remaining mousse, using a piping bag if needed. Leave room for the top insert.
- Add second sablé disk (ganache side down). Fill and smooth any gaps with leftover mousse.
- Smooth the surface and freeze overnight.
Espresso Caramel Glaze
- Bloom gelatin in 30 ml cold water.
- In a bowl, mix milk and cornflour.
- In a wide saucepan, dry caramelize the sugar until amber.
- Heat espresso and cream together (do not boil). Pour slowly into the caramel and stir.
- Add ⅓ of the caramel into the milk-cornflour mixture, mix, then return to pan.
- Stir continuously until smooth and thickened slightly.
- Add gelatin and stir until melted.
- Strain and cool to 27–28°C.
- Glazing and Final Presentation
- Unmold the frozen entremet and place on a wire rack over a tray.
- Pour glaze evenly, starting from edges then the center.
- Let excess drip off. Smooth the base if needed.
- Transfer to serving plate and refrigerate for 10 hours to defrost.
- Decorate with chocolate-covered coffee beans, edible gold leaf, or any garnish you love.
Notes
📝 Notes
- For best results, make sure the entremet is completely frozen before glazing.
- The mousse must cool to 45°C before adding whipped cream.
- If your glaze gets bubbles, pass it through a fine sieve or blend gently again.
- This cake is rich but balanced—perfect for espresso lovers!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.