11 hours ago, EsaK said:
Thanks so much Patrick for these! I hadn't for some reason ever ran into or thought about the inversion technique here, but it sure makes sense. By the way, do you see any harm in assembling the entremet, storing it in the freezer for a longer time, and then taking it out for glazing when needed? I guess it should be fine with the gelatins and agars etc in the mousse and brulee. And while I'm rolling out the questions.. any tricks on how to get that nice and thick glaze?
I recently bought a lot of nuts, including hazelnuts. Almond paste seems like quite a standard product in terms of recipes. But hazelnut praline paste, am I right to assume 100g nuts into caramel from 62g sugar, 17g water roughly does the job, blitzed into a paste (so this doesn't include any chocolate)?
Yes, the entremet will hold in the freezer just fine as long as you cover it well. The glaze is a standard milk chocolate mirror glaze of the type you can find all over the internet, with 100g of hazelnut praline paste added. In terms of making your own nut paste - you could make one that is delicious for sure, but you would have a hard time making one that is smooth enough to use in a mirror glaze - it just won't grind down fine enough, no matter how long you grind it, and you would end up with a bunch of tiny but noticable lumps in your glaze, which would ruin the mirror effect. At least, I was never able to get a really fine paste in the past when I tried to make it at home with a food processor, which is why I use a commercial (Callebuat) product now. A homemade paste would probably be just fine in the mousse or other components, however, where this tiny difference in texture wouldn't matter as much.
