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Caramel Heart Entremet for Valentine's Day

Recipe by Chef Sylvain - Long Live Pastry!

An elegant heart-shaped entremet, composed of a hazelnut dacquoise, caramel crème, vanilla mascarpone whipped cream, and a chocolate mirror glaze, decorated with red bullet sugar. Ideal for a romantic evening.

MediumFrenchServes 8

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Source Video
1h 35m
Prep
57m
Cook
18m
Cleanup
2h 50m
Total

Cost Breakdown

$14.54
Total cost
$1.82
Per serving

Critical Success Points

  • Achieve a firm meringue without over‑beating the whites.
  • Reach an amber caramel colour without burning.
  • Cook the egg yolks to 83‑84°C to avoid premature coagulation.
  • Cool the crème before incorporating the butter.
  • Cool the glaze to exactly 35°C before pouring.
  • The heart must be very cold before the mirror glaze.

Safety Warnings

  • The caramel and glaze are very hot; wear kitchen gloves.
  • Use a thermometer to avoid overheating the egg yolks.
  • The torch produces an intense flame; handle it at a safe distance.

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