Kataifi Hazelnut Spiced Entremet | Puratos Recipe with Belcolade & Festipak

Castella Cake

Weigh and put all ingredients (except oil) in a mixing bowl.
Using 7" x 7" baking pan, line with parchment paper at bottom and sides
Using whisk attachment, mix all ingredients (except oil) for 2 mins. at low speed. Scrape. Shift to high speed and whip for 6 mins. Shift to low speed, gradually adding oil while mixing for another 2 mins.
Pour in a 12x16 jellyroll pan and bake for 30 mins. at 170°C (top heat) and 150°C (bottom heat) or until the center is completely set.
Cut using 2” round cutters then transfer to a sheet tray

Pate Sucree

Combine all the Ingredients together then mix until homogenous.
Laminate to 4 mm then transfer to the perforated ring molds.
Transfer to a sheet tray lined with silpan then bake at 180c for 20 minutes

Kataifi Crunch

Melt the Praline and Chocolate together then mix with the Kataifi pastry.
Fill into the baked tarts then let it crystallized.

Dark Chocolate Cremeux

Bring the cream and milk to boil (80-100C). Remove from heat.
Mix egg yolk and sugar together.
Pour 1/3 of the milk mixture to the egg yolks while constantly string, bring back to heat then cook to 80-85C.
Pour the anglaise to the chocolate then mix with an immersion blender until emulsified.
Transfer to 7 diameter rings.
Fill onto the baked tarts on top of the kataifi crunch

Hazelnut Mousse

Whip the cream to medium peaks then set aside.
Bloom gelatin sheets to cold water.
Make a pate a bomb egg yolks, and sugar.
Add the Deli cheesecake and hazelnut praline to the warm pate a bomb then continue mixing until smooth. Fold-in whipped cream. Add the gelatin mass then mix until homogenous. Freeze overnight or put in the blast freezer -34C for 2 hours.

Milk Chocolate Glaze

Heat water, milk and glucose. Pour over the chocolate.
Mix gelatin, Red colorant and Miroir Neutre a blend until smooth.
Let it set at room temperature for 24 hours. Melt to 35-40C then pour over the frozen mousse. Place on top of tart. Garnish with Chocolate decorations

Cinnamon Spiced Syrup

Boil water and sugar together, add the spices and the orange zest.
Brush the castella cake with the cinnamon spiced syrup.

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