Entremet généreusement biscoff

Entremet généreusement biscoff

Entremet spéculoos

Cette fois, je vous propose un entremet composé de plusieurs couches totalement préparées avec le biscuit spéculoos. On démarre avec un croustillant spéculoos imbibé au café, ensuite une première couche de mousse spéculoos au mascarpone et avant de verser le reste de la mousse spéculoos, on dépose une couche intermédiaire de spéculoos imbibé au café. Et pour finir, un glaçage au spéculoos et quelques éclats de spéculoos en guise de décoration.

De la recette originale, j’ai diminué la dose de gélatine car trop importante à mon goût et apporté une touche de café car je trouve le mariage gustativement intéressant.

Je ne suis pas un fan inconditionnel du spéculoos mais je trouve que l’entremet 100% spéculoos est agréable en bouche même s’il ne faut pas en abuser car si on s’intéresse à ses valeurs nutritionnelles, c’est juste indécent. Ce qui est sûr, c’est que ce n’est pas le gâteau qui vous fera gagner le marathon de Paris.

Je ne saurai trop vous conseiller d’acheter de la pâte à spéculoos sans huile de palme. C’est 2x fois plus cher mais cela contribue à limiter votre impact sur l’environnement. Ségolène royal sort de mon corps.

On dit souvent que lorsque le plaisir est présent, le reste on s’en fiche. Nous n’avons pas tous le même degré de retenue sur l’échelle du plaisir. Comme j’aime à le répéter, faites-vous plaisir mais avec parcimonie.

La règle d’or : choisissez des ingrédients de qualité, de la pâte de spéculoos équitable et BIO et un bon café bien serré. Côté ingrédients, rien d’exotique. Pour ceux qui ont l’habitude de cuisiner, vous avez tout sous la main. Du mascarpone, de la crème fleurette 30% MG, de la gélatine, du lait et du sucre.

Côté réalisation, vous pouvez choisir de le préparer le matin tôt pour le soir ou la veille pour le lendemain.

Pour ceux qui n’aime pas la gélatine, vous pouvez la remplacer par de l’agar-agar.
0,3 g d’agar-agar = 1 g de gélatine Bloom 160

A la différence de la gélatine qu’on incorpore dans une préparation chaude, il faut faire bouillir l’agar-agar 30 secondes au minimum  pour obtenir la gélification en refroidissant.  En règle général, on compte 2 g d’agar-agar pour 1/2 litre de liquide.

Il faut compter environ 45 minutes pour réaliser ce délicieux entremet riche, très riche 😋.

La recette se déroule en 3 étapes :
-> Le croustillant spéculos – 15 minutes
-> La mousse spéculoos – 20 minutes
-> Le montage (finition) – 10 minutes

Ustensiles nécessaires pour cette recette :
→ 1 robot pâtissier avec le fouet
→ 1 petite casserole
→ Une maryse
→ Du rhodoïd ou papier cuisson
→ 1 grand cul de poule
→ 1 cercle réglable sur 20cm par 5cm
→ 1 petit plat (pour imbiber les spéculos)
→ 1 balance de précision
→ 1 pinceau culinaire

Liste des ingrédients :
Pour le croustillant spéculoos :
-> 170g de biscuits spéculoos
-> 60g de beurre fondu
-> 1 expresso froid
Pour la mousse spéculoos :
-> 400g de crème fleurette 30%
-> 250g de mascarpone
-> 200g de pâte de spéculoos
-> 25g de sucre glace tamisée
-> 180ml de lait (180g)
-> 7g de gélatine BLOOM 160
Pour le glaçage :
-> 180g de pâte de spéculoos
-> 5 biscuits spéculoos émiettés pour réaliser la décoration

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Préparation du croustillant spéculos
Mixer les spéculos (170 g) puis verser le beurre fondu chaud (60 g).
Mélanger pour bien imbiber les spéculos émiettés.

Préparer le cercle réglable sur 20 cm et chemiser de film rhodoïd ou papier de cuisson.
Je vous recommande de démarrer tout de suite sur le support de présentation.
Verser les spéculos à l’intérieur puis étaler une couche bien régulière.
J‘utilise un verre, c’est super pratique et rapide. Ensuite, je termine avec une cuillère pour les bords.

Préparer un Espresso puis imbiber légèrement le biscuit avec un pinceau culinaire.
Mettre au congélateur le temps de préparer la mousse spéculoos.

Préparation de la mousse spéculoos
Hydrater la gélatine (7g) dans de l’eau froide. Réserver pendant au moins 10 minutes. Il faut toujours mélanger la dose de gélatine indiquée dans la recette à 5 fois son poids en eau (ici 35 g) et laissez reposer. J’utilise de la gélatine de poisson en 160 BLOOM.
Si vous n’avez que de la 200 BLOOM, pas de panique : 200 / 160 = 1,25
Vous divisez le 7g / 1,25 g = 5,6 g en 200 BLOOM

fouetter la crème liquide (400g) et le mascarpone (250g) en crème fouettée souple.

Dans une casserole, versez le lait (180g) et la pâte à spéculoos (200g) et chauffez le tout à feu doux. Hors du feu, ajouter la gélatine et mélanger intimement.

Ajoutez la préparation obtenue à la crème fouettée au mascarpone, mélangez délicatement avec une maryse.

Préparer un Espresso et laisser-le refroidir 5 minutes.
Sortir le croustillant spéculos du congélateur.
Imbiber les spéculos (12 biscuits) soit directement trempé dans le café soit avec un pinceau culinaire. J’ai essayé les 2, ça ne change pas grand chose. Si les spéculos cassent, ce n’est pas trop grave, la mousse viendra cacher les imperfections.
Verser la moitié de la mousse dans le cercle puis recouvrir avec les biscuits Spéculoos imbibés.
Verser la mousse mascarpone au spéculoos restante.
Lisser le dessus avec une corne de boulanger ou une cuillère.

C’est fini, déposer au frais au moins 8 heures ou toute une nuit.

Dernière étape : la finition
Personnellement, je préfère réaliser cette dernière étape juste quelques minutes avant de servir l’entremet.

Au bain-marie, faire chauffer modérément la pâte de spéculoos restante, soit 180g. Elle doit être suffisamment liquide pour s’étaler facilement sur l’entremet. Attendez quelques minutes, la pâte de spéculoos ne doit pas être chaude mais juste légèrement tiède.
Verser la pâte de spéculoos directement sur l’entremet. faites en sorte que cela déborde légèrement sur les bords.
Ajouter quelques éclats de biscuits spéculos pour la décoration.
Servir aussitôt.

Entremet spéculoos

Informations utiles :
→ Si vous n’avez pas de mascarpone, vous pouvez utiliser du fromage Philadelphia.
→ Vous pouvez choisir de ramollir la pâte de spéculoos au bain-marie pour faciliter son incorporation.
→ Vous pouvez remplacer le sirop au café par un lait chocolaté pour les personnes qui n’aiment pas le café.
→ Vous pouvez faire fondre la pâte de spéculoos au micro-ondes pour la dernière étape.
→ J’utilise toujours de la gélatine de poison en 150 BLOOM, ajustez le poids en fonction de la vôtre. Si vous utilisez des feuilles, le poids est de 2 g/feuille. Pensez toujours à essorer correctement la gélatine avant de l’incorporer à la préparation.
→ Vous pouvez choisir de préparer l’entremet, étape de finition comprise, et l’entreposer au frais jusqu’au service.
→ La gélatine et certaines de mes épices, je les achète chez http://www.meszepices.com/

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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  57. Hi All,. . I am creating a website for overseas students who are in Australia and those who are thinking of applying a student visa to Australia. (fyi, website will be in the local language).. . I have found a PDF file on the Australian Embassy website advising how to apply those main visas and application procedure, etc. I think this info is very useful to for many people and I want to make this info available on my website. Copyright is the only concerned at the moment.. . If I just copy the whole article « without » making any amendments, including make sure to reference all details where it from etc plus the link to the Australian embassy website. . . Would this be illegal?. . Many thanks..

  58. When I originally commented I clicked the « Notify me when new comments are added » checkbox and now each time a comment
    is added I get several emails with the same comment. Is there any way you can remove people from that service?

    Many thanks!

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