This year’s series of The Great British Bake Off has now sadly finished but I have a few bakes still to try. I was unable to keep up with the challenges that the intrepid bakers in the ‘Bake Off’ tent managed but have been inspired to continue to try lots of new bakes. The semi final included making Entremets – something I’d never heard of but which looked stunning. I had a quick look online and they seem to be mini cakes made up of layers of thin sponge, sometimes biscuit or something crunchy and mousses, flavoured creams, jellies and ganaches. They are then topped with something special such as fruit, macarons, meringue, spun sugar or chocolate.
My Entremets consisted of a sponge base with a crunchy coconut topping, mango jelly, white chocolate ganache, passion fruit curd cream and they were topped with mini passion fruit meringues filled with white chocolate ganache. My attempt at Entremets had some lovely flavours although some parts started to melt very quickly whilst I was trying to photograph them! They didn’t look that great, I have to be honest, but they are something I would attempt again and try to perfect as they tasted delicious. Also, all the leftover components got thrown together to make a scrumptious trifle – not Patisserie perhaps but very yummy!
Mango, Passion Fruit, Coconut and White Chocolate Entremets
120g Self Raising Flour
120g Caster Sugar
120g Butter, softened
2 Medium Eggs, beaten
I beat these ingredients together well for just a minute to combine and poured into a prepared Swiss roll tin to make a thin layer. I then sprinkled 2 tablespoons of dessicated coconut over the top to add a crunch. This needed 15 minutes to bake at 160c fan. I then left the sponge to cool in the tin.
1 medium Mango
2 sachets (12g) Vege Gel (Gelatin)
Cube the mango and mash down with a potato masher. Add the water and vege gel then blend everything well with a blender. Place in a pan and bring to the boil, stirring until the jelly starts to thicken. Pour into lined circular food rings on a lined baking sheet and allow to cool. (I used 4 rings) Put into the fridge to chill.
White Chocolate Ganache
Heat 150g White Chocolate ( I used Green and Black’s Organic White Vanilla) with 50g Double Cream in a bowl over a pan of boiling water. Stir until melted, combined and thickening. Allow to cool then pour a layer over each of the rings containing Mango Jelly. Put back in the fridge to chill.
Passion Fruit Curd
Take the inside fruit from 2 Passion Fruits and heat in a pan for a while then strain and keep the liquid. Add this along with 50g Butter, 2 Eggs (beaten), and 200g Cater Sugar to a bowl over a pan of boiling water. Stir well continuously until the liquid thickens then remove from the heat and allow to cool. Save 2 teaspoons for the meringues and drizzle a thin layer over the Entremet rings containing the Mango Jelly and White Chocolate Ganache. Then beat the rest together with 200g of very thick double cream. This will be used to pipe swirls on the top of the Entremets.
Whisk 3 Egg whites until thick and add a pinch of Cream of Tartar. Gradually stir in 150g Caster Sugar and then swirl in 2 teaspoons of Passion Fruit Curd. Pipe mini swirls onto a baking sheet. Bake in a preheated oven at 120c Fan for about 20 minutes until firm then turn off the heat and leave in the oven to cool.
To finish the Entremet:- Cut circles from the sponge the same size as the food rings. Gently push the Jelly, Ganache and Curd toppings in the food rings onto the sponge circles. Top with piped cream swirls and sandwich two mini meringues together with a little white chocolate ganache to finish.