Coffee, Dulcey, Pecan Cake
I think this is my favorite entremets ever! At the same time, it features flavors I love: coffee and pecan. What's more, the Dulcey adds a little touch of gourmandise that goes wonderfully with the rest.My favorite entremets consist of: a coffee mousse, a Dulcey namelaka insert, a pecan crunch, a jonconde cookie, a vanilla quenelle and a Ducley chocolate mirror icing (no less!).I won't hide the fact that it takes a long time to make, and that there are quite a few preparations to get through. But believe me, it's well worth it!You'll find in the steps the precise equipment I use to make it. But don't hesitate to adapt the shape to suit your tastes and the moulds you already own.
Ingredients
Dulcey namelaka insert
- 50 gr Dulcey chocolate
- 1 gr gelatine
- 30 gr whole milk
- 60 g liquid cream
Joconde cookie
- 2 eggs
- 65 g powdered sugar
- 65 g almond powder
- 20 g flour
- 10 g sugar
- 2 egg whites
- 10 g neutral oil
Pecan crisp
- 50 gr roasted pecans
- 45 gr crêpes dentelles
- 45 gr Dulcey chocolate
- 50 gr pecan praline
- Coffee mousse
- 5 gr gelatine
- 75 gr milk
- 75 gr full cream 1
- 10 gr soluble coffee
- 4 egg yolks
- 160 gr Dulcey
- 160 gr full cream 2
Vanilla ganache
- 100 gr full cream 1
- Half a vanilla pod
- 65 gr white chocolate
- 180 gr full cream 2
Dulcey mirror glaze
- 150 gr Dulcey chocolate
- 150 gr sugar
- 150 gr glucose
- 75 gr water
- 100 gr full cream
- 8 gr gelatine
Instructions
The Dulcey namelaka insert
- Hydrate the gelatine and melt the chocolate in the microwave in 30-second bursts.
- Add the gelatine and blend with an immersion blender.
- Heat the cream and milk. Once boiling, pour over the Dulcey in three batches and emulsify.
- Pour into an insert mold (I use Silikomart Globe molds) and freeze until ready to assemble.
The Mona Lisa cookie
- Pour the eggs and sugar into the bowl of a food processor and whip until the mixture whitens and doubles in volume.
- Add the almond powder, then the sifted flour, incorporating gently with a Maryse blender.
- Beat the egg whites until stiff, gradually adding the fine sugar.
- Gently fold 1/ 3 of the egg whites into the previous mixture using a pastry blender. Add the remaining 2/3 until the mixture is smooth.
- Add the neutral oil and mix again gently.
- Spread on a silicone mat to a thickness of 1 cm and bake for 10 minutes at 180°.
- Once out of the oven, turn the baking sheet over and cut out 4 cm circles.
Pecan crisp
- Melt the chocolate in the microwave in 30-second increments.
- Add the crêpes dentelles, praline and crushed pecans and mix.
- Place between two sheets of baking paper and spread to a thickness of 2mm. Pre-cut 4 cm circles and place in the freezer until ready to assemble.
The vanilla ganache
- This step is optional. I use leftover ganache that I've molded beforehand, to avoid wastage.
- Heat the cream (1) with the half vanilla pod, split and scraped, and leave to infuse for 30 minutes, covered.
- Meanwhile, melt the chocolate in 30-second bursts in the microwave.
- Remove the vanilla pod and pour the hot cream over the chocolate in 3 batches. Emulsify with a Maryse.
- Pour in the cold cream (2), mix, seal and chill for at least 4 hours.
- After resting, whip up the ganache and fill the quenelle molds. Place in the freezer until completely hardened.
The coffee mousse
- Rehydrate the gelatine and heat the milk and cream (1) with the instant coffee.
- Beat the egg yolks and pour in the hot milk, stirring constantly. Put back on the heat and stir with a whisk until the mixture reaches 83°, to make a custard.
- Once the custard is glossy, pour over the melted chocolate, add the gelatine and stir with a paddle attachment.
- Allow the mixture to cool to 30/35°, then whip the cream (2) until stiff.
- Gently fold in the whipped cream in three stages, using a Maryse, and proceed directly to assembly.
Assembly
- Place a disc of crunchy pecan on the trocadero cookie.
- Place a base of mousse in the Silikomart stone mold.
- Add the frozen namelaka insert and cover with a little mousse.
- Place the Joconde cookie and the croustillant (mousse side) and press lightly to lift the mousse. Smooth with a spatula and place in the freezer overnight.
Mirror glaze
- Hydrate the gelatin.
- In a saucepan, heat the sugar, water and glucose to 103°.
- Place the chocolate, cream and gelatin in a pitcher. Once the syrup has reached temperature, pour it over the chocolate.
- Using an immersion blender without a bell, blend the icing, taking care not to make any bubbles. Use at 34°.
- Once at temperature, unmold the entremets and pour the glaze over them.
- When the glaze has stopped dripping, place the entremets on a cardboard tray.
Decorate
- Unmold the quenelle and place on top of the entremets.
- Garnish with coffee beans and pecans.
Notes
- I advise you to make this entremets over 3 days (D-2: Insert, mounted ganache, croustillant, Joconde cookie. D-1: Mounted ganache and mold, coffee mousse and assembly. D-J: Mirror icing and decoration)
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.