Caramel Heart Entremet for Valentine's Day

Ingredients

• 3 unités Egg whites (Fresh, at room temperature)
• 570 g Granulated sugar (Divided into 270 g (dacquoise), 120 g (caramel), 150 g (glaze), 30 g (bullet sugar))
• 100 g Powdered sugar (60 g for the dacquoise, 40 g for the whipped cream)
• 60 g Hazelnut powder (Toasted and sifted)
• 15 g All-purpose flour (Sift with the powdered sugar)
• 210 g Liquid glucose (30 g (caramel), 150 g (glaze), 30 g (bullet sugar))
• 480 g Whole liquid cream (200 g for the crème, 280 g for the whipped cream (minimum 30 % fat))
• 5 unités Gelatin sheets (1 for the crème, 4 for the glaze)
• 3 unités Egg yolks (Fresh)
• 100 g Unsalted butter (Cut into pieces, added to the cooled crème)
• 1 gousse Bourbon vanilla bean (Split lengthwise, seeds scraped)
• 200 g Mascarpone (At room temperature)
• 150 g 70 % dark chocolate (Cut into pieces)
• 100 g Sweetened condensed milk (Canned)
• 250 g Sugar lumps (For bullet sugar, large granules)
• 275 g Water (75 g for the glaze, 100 g for the bullet sugar, 100 g for the caramel)
• quelques gouttes ml Red food coloring (Water‑soluble, for bullet sugar)

Instructions

1. Prepare the hazelnut dacquoise (first disc)

   Separate the egg whites, place them in the mixer bowl, add 135 g of granulated sugar and whisk until soft peaks form. Gradually incorporate the remaining 135 g of granulated sugar until a firm meringue is achieved. Sift the hazelnut powder, powdered sugar and flour, then gently fold them into the mixture with a spatula, lifting the mass.

   Time: PT20M

2. Bake the first dacquoise disc

   Transfer the batter into the heart‑shaped ring using a piping bag, smooth the edges. Bake on a parchment‑lined baking sheet at 180°C for 15 minutes, monitoring the color.

   Time: PT15M

   Temperature: 180°C

3. Prepare the second dacquoise disc

   Repeat steps 1 and 2 with the same batter to obtain a second identical disc.

   Time: PT20M

4. Make the caramel crème

   Heat 200 g of cream in a saucepan until boiling. Meanwhile, soften the gelatin sheet in cold water. In another saucepan, combine 30 g of glucose, 120 g of granulated sugar and 100 g of water, bring to a boil and allow it to turn an amber caramel colour. Immediately deglaze with the boiling cream while stirring vigorously. Add the 3 egg yolks off the heat, stir for 10 seconds keeping the temperature around 84°C (use a thermometer). Incorporate the squeezed gelatin, let it cool slightly, then add the butter in pieces and mix until homogeneous.

   Time: PT12M

5. Assemble the heart – first layer

   Place the first dacquoise disc in the ring, spread the caramel crème (with butter) evenly starting from the centre outward. Place the second dacquoise disc on top and press lightly.

   Time: PT10M

6. Initial freezing

   Place the assembly in the freezer for at least 30 minutes, until the heart is firmly set.

   Time: PT30M

7. Prepare the vanilla mascarpone whipped cream

   Bring the 280 g of cream to a boil with the split vanilla bean. Remove from heat, let infuse for 10 minutes, then remove the bean and scrape the seeds into the cream. Cool the cream in the refrigerator until very cold. Incorporate the mascarpone, whisk gently then increase speed until a whipped‑cream texture is achieved. Add 40 g of powdered sugar and whisk a few more seconds to obtain a firm consistency.

   Time: PT15M

8. Fill the heart with the whipped cream

   Remove the heart from the freezer, take off the ring, then spread the vanilla mascarpone whipped cream over the sides and then the top, ensuring an even coverage. Return the heart to the freezer until the whipped cream is set (about 15 minutes).

   Time: PT5M

9. Prepare the chocolate mirror glaze

   Soften 4 gelatin sheets in cold water. In a saucepan, bring to a boil 150 g of glucose, 150 g of granulated sugar and 75 g of water. Once the syrup is boiling, add 150 g of previously melted dark chocolate (bain‑marie or microwave). Incorporate the squeezed gelatin, then 100 g of sweetened condensed milk. Mix well, pass through a sieve to remove grains, let cool to 35°C before use.

   Time: PT10M

10. Glaze the heart

    Remove the heart from the freezer, place it on a stable support. Pour the mirror glaze at 35°C over the top, letting it flow gently, allowing the glaze to cover the sides. Return immediately to the freezer for 15 minutes to set the glaze.

    Time: PT5M

11. Make the red bullet sugar

    In a small saucepan, combine 30 g of glucose, 250 g of sugar lumps and 100 g of water. Bring to a boil, clean the sides, then continue cooking until 120°C. Add a few drops of red coloring, clean the sides again, then heat to 150°C. Immediately pour the caramel onto a sheet of parchment paper, let cool, then break into irregular shards.

    Time: PT5M

12. Final decoration

    Arrange the bullet sugar shards on the mirror glaze, pressing them in slightly. Place the heart on a serving plate or decorative board.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

8 g

Carbohydrates

130 g

Fat

55 g

Fiber

2 g