The recipe of a dessert with softness and flavors of a cappuccino.
The aroma of coffee, the sweetness of caramel and mascarpone.
This gorgeous and stunning Entremets Cappuccino is created by Benoit Couvrand Pastry Chef of Cyril Lignac Patisserie.
Good Entremets Cappuccino to all.

alt="Entremets Cappuccino"

Entremets Cappuccino

Porzioni 6
Chef Aria


Almond biscuit

  • 2 oz (60 g) marzipan 70%
  • 1 medium egg yolk, room temperature (20 g)
  • 1 medium whole egg, room temperature (50 g)
  • 1 medium egg white, room temperature (30 g)
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • 2 tbsp (30 g) pastry flour

Caramel cremeux

  • 3 tbsp + 1 scant tsp (48 g) superfine granulated sugar
  • 1 tbsp (15 g) water
  • 1/2 tbsp (7.5 g) glucose syrup
  • 1 tbsp + 1 scant tsp (18 g) heavy cream
  • 1 large egg yolk (30 g)
  • 1/3 cup + 1 tsp (80 g) heavy cream
  • 1.2 g gelatin sheets 200 bloom

Light mascarpone mousse

  • 2 medium egg yolks, room temperature (40 g)
  • 3 tbsp (47 g) superfine granulated sugar
  • 1 tbsp (14 g) water
  • ½ cup (114 g) mascarpone cheese
  • 1/3 cup + 2 tbsp + 1 tsp (114 g) heavy cream
  • 2.7 g gelatin sheets 200 bloom

Coffee mousse

  • 8 oz (234 g) Dulcey chocolate
  • ½ cup + 1 tsp (110 g) heavy cream (I)
  • ¼ oz (6.5 g) chopped coffee grains
  • 1 espresso coffee
  • 2 tsp (8 g) liquid coffee extract (my choice)
  • 1 cup + 3.5 tbsp (273 g) heavy cream (II)
  • 5.2 g gelatin sheets 200 bloom (0.8%)


Almond biscuit

  1. Heat oven 360F - 180°C.

    In the bowl of a stand mixer, fitted with paddle attachment, soften marzipan (see notes).

    Replace the paddle with the whisk, and add before the egg yolk, then the whole egg.

    Whisk until the mixture doubles in size.

    At the same time, whip egg whites with sugar.

    Gently add the sifted flour to the mixture almond/egg.

    Add whipped egg whites and gently combine with a rubber spatula.

    Spread the mixture over a baking tray lined with baking paper and bake for 13-15 minutes or until golden.

    Let completely cool and with a pastry ring 6 inches - 16 cm, cut a round disc and set aside.

Caramel cremeux

  1. Line with cling film a 6 inches - 16 cm pastry ring and set aside.

    Soak gelatin sheets in cold water.

    In a small bowl, combine egg yolks with 1/3 cup + 1 tsp (80 g) heavy cream.

    Prepare a caramel with sugar, water and glucose.

    Bring the remaining heavy cream (1 tbsp + 1 scant tsp - 18 g) to a boil.

    When the caramel is golden, add boiling cream (out of the heat) stirring constantly.

    Add the mixture yolks/heavy cream and cook, stirring constantly, until the mixture reaches 180F - 82°C (it will take a few seconds).

    When the mixture reaches 160F-70°C, add wringed gelatin sheets and stir to melt.

    Pour into the prepared ring, let cool, then freeze.

Light mascarpone mousse

  1. Soak gelatin sheets in cold water.

    In a small saucepan, combine water with sugar and cook until the mixture reaches 250F - 121°C.

    At the same time, start to whip egg yolks.

    When the syrup reaches the desired temperature, low the speed of the stand mixer, pour in the syrup, then increase speed and continue to whip.

    Add melted gelatin sheets and whip until cooloed.

    With a rubber spatula, soften the mascarpone cheese, and gently add the so called pate à bombe (yolks with syrup and gelatin).

    Whip heavy cream until soft peaks form and combine the 2 mixtures.

    Spread an even layer 1.5 cm thick over the frozen caramel cremeux, smooth with a spatula and freeze.

Coffee mousse

  1. The evening before, infuse heavy cream (½ cup + 1 tsp - 110 g) with chopped coffee grains, cover with cling film and refrigerate.

    The day after, strain the cream through a fine sieve, weigh the cream: you always need to have ½ cup + 1 tsp (110 g), so add more cream if necessary.

    Soak gelatin sheets in cold water.

    Bring the heavy cream to a boil and melt chocolate in the microwave (see notes).

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Add coffee paste or espresso coffee (and coffee extract if used) and mix to combine.

    Pour the boiling heavy cream over melted chocolate in 3 batches, stirring with a rubber spatula, until you get a smooth and glossy mixture.

    Whip the remaining heavy cream (1 cup + 3.5 tbsp - 273 g) until soft peaks form.

    When the chocolate mixture reaches 95F - 35°C, gently and gradually add whipped cream, stirring with a rubber spatula.

To assemble

  1. Pour an even layer of coffee mousse in a silicone mould (7 inches - 18 cm. and 2.5 inches- in high, 6 cm) or a pastry ring and freeze for a few minutes to set.

    Place in the middle the frozen insert, with the caramel crémeux downward and press a little.

    Cover with other mousse until 5 mm from the edges of the mould, insert the almond biscuit, press a little and freeze (see notes).

To serve

  1. Unmold the dessert and invert on a serving plate.

    Garnish with cocoa powder, coffee grains and short crust pastry crumbs.

    Refrigerate for 8 hours before serving


Almond biscuit: instead of using 60 g marzipan 70%, I used half marzipan, half fluid almond paste. Caramel cremeux: I prepared a thin layer, because I wanted the dessert to be not too sweet. If you prefer, you can double the recipe to have a thicker layer. Light mascarpone mousse: you will have a few tablespoons leftovers. Coffee mousse: I used 50% milk chocolate, 50% white chocolate. To Assemble: I used a 2.5 inches- in high, 6 cm pastry ring, but you will not fill the molld till the egde.

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