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Caramel Heart Entremet for Valentine's Day
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.
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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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