Salted Caramel Cheesecake Entremets
Espresso sable topped with a cheesecake mousse and salt rum caramel filling finished off with a mirror glaze and salted sand crumble.
Servings 12 entremets
Ingredients
Salted Sand Crumble
- 100 g sugar
- 65 g unsalted butter soft
- 1 tsp salt
- 25 g egg about ½ an egg
- 60 g all purpose flour
Salt Rum Caramel Filling
- 88 g sugar
- 180 g heavy cream
- 60 g light corn syrup
- ¼ tsp salt
- 30 g milk chocolate chopped
- 30 g white chocolate chopped
- 1 Tbsp dark rum
- 15 g unsalted butter softened
Cinnamon Infused Cheesecake Mousse
- 250 g heavy cream
- 2- 3 cinnamon sticks
- 48 g cold water
- 8 g unflavored gelatin powder 1 packet
- 50 g sugar
- 2 egg yolks
- 200 g cream cheese cubed and softened
- 350 g heavy cream cold
Espresso Sable
- 205 g all purpose flour
- 70 g powdered sugar sifted
- 1 Tbsp espresso powder
- ½ tsp salt
- 90 g unsalted butter cold and cubed
- 1 egg
Sapphire Mirror Glaze
- 69 g cold water divided
- 4 g unflavored gelatin powder
- 60 g sugar
- 60 g light corn syrup
- 50 g sweetened condensed milk
- 1/32 tsp blueberry powdered color
- 75 g white chocolate chopped
Instructions
Salted Sand Crumble
- Preheat the oven to 340℉. Line a baking sheet with a silicone mat. Set aside.
- Beat sugar, butter, and salt on a low speed until well combined. Add the egg and mix until just combined. Add the flour and beat on low until nearly combined, then finish mixing by hand until no dry spots remain.
- Use an offset spatula to spread the mixture into a thin rectangle, roughly 8x11 inches, on the prepared baking sheet.
- Bake 10- 15 minutes, or until lightly golden brown. Cool completely.
- If there are any dark edges, trim those away. Break up the giant cookie and place the pieces in a food processor. Pulse until it resembles coarse sand. Store in an air tight container on the counter until needed.
Salt Rum Caramel Filling
- Place the sugar in a large saucepan over medium- med/ low heat. Once you see the sugar beginning to melt, gently push and pull the sugar towards the center, stirring it to prevent scorching. Continue to cook until a deep amber color.
- Meanwhile, as soon as you put the sugar on the heat, add the heavy cream, corn syrup, and salt to a small saucepan. Bring to a bare simmer, stirring occasionally. You do not want it to boil, you want this to be hot. Cover with a lid and reduce the temperature until needed.
- Slowly add the hot cream mixture to the caramel, stirring constantly. It will bubble and steam, so be careful. Once the caramel and cream are well combined, add a candy thermometer to the pot. Cook the caramel until it reaches 220℉.
- Remove from the heat and cool the caramel to about 140℉. Place the chopped chocolate in a heat proof bowl and pour the warm caramel over top. Mix until the chocolate is completely melted and combined.
- Cool the mixture to about 100℉ (it may be there already) and add the rum and butter. Mix well, then use an immersion blender to ensure the caramel is completely emulsified. Cool to room temperature, then cover and chill overnight.
Cinnamon Infused Cheesecake Mousse
- Add the 250g of heavy cream to a saucepan and add the cinnamon sticks. Bring to a simmer, stirring frequently. Remove from the heat and cover. Let the cinnamon infuse for 15 minutes. Place the cream and cinnamon sticks in an air tight container in the fridge to steep overnight.
- In a small bowl, combine the water and gelatin. Set aside to bloom.
- Pass the cinnamon cream through a sieve to remove any lumps and the sticks. Measure out 170g of the cream. Any extra can be used in the second portion of cream later. Heat the cream until it almost comes to a simmer.
- In a small heatproof bowl, thoroughly whisk together the sugar and egg yolks. Gradually whisk in the hot cinnamon cream. Return the mixture back to the saucepan and place over medium- low heat.
- Cook the custard, stirring constantly, until it reach 180℉. Remove from the heat and add the bloomed gelatin. Stir until the gelatin is completely melted.
- Place the cream cheese in a heat proof bowl and gradually pour the hot custard through a sieve and onto the cream cheese. Whisk until smooth and well combined. Cool to 82℉.
- Once the mixture is nearly cool enough, begin whipping 350g of cold heavy cream until you have soft peaks. Do not overwhip. Gently fold the whipped cream into the cream cheese mixture.
- Prepare your work area. Fill a small piping bag with the prepared caramel and place your demi- sphere mold on a small tray or baking sheet.
- Using a scoop or piping bag, fill each cavity roughly halfway with mousse. Use a spoon or offset spatula to spread the mousse up the edges of the mold. Pipe a layer of caramel on top of the mousse. Cover the caramel with more mousse and use an offset spatula to smooth and level off the top.
- Place the molds in the freezer for at least 3 hours, but preferably overnight. After a few hours, you can cover with plastic wrap to keep the mousse fresh.
Espresso Sable
- Add the flour, powdered sugar, espresso powder, and salt to the bowl of a stand mixer and mix until combined. Add the butter and mix until it resembles a coarse sand. Add the egg and mix on low just until the dough comes together.
- Press the dough into a disc and wrap with cling wrap. Chill in the fridge for 30- 60 minutes.
- Preheat the oven to 350℉.
- Place the cold dough between two sheets of parchment paper and roll to a thickness of 2- 3mm. Place the dough on a baking sheet in the freezer for 10 minutes.
- Cut out circles of dough that are just a bit bigger than the base of your molds. Place the circles on a baking sheet lined with a perforated silicone baking mat and top with a second perforated mat.
- Bake for 10- 13 minutes or until a light golden brown. Cool completely. Store in an air tight container on the counter until needed.
Sapphire Mirror Glaze
- Mix 34 g of the cold water with the gelatin in a small bowl. Set aside to bloom.
- Heat the sugar, corn syrup, condensed milk, and remaining 35g of water in a saucepan over medium heat. Bring to 217℉.
- Place the chopped white chocolate and powdered color in a tall mixing glass. Pour the hot liquid over top and let it sit for a minute. Add the bloomed gelatin and stir until nearly smooth.
- Use an immersion blender to completely emulsify the glaze. Strain into a measuring glass with a spout. The glaze is ready to use when it cools down to 93℉.
Assembly
- Pop a mousse mound out of the mold and place on a small overturned bowl or cup on top of cling wrap. Staring in the center, pour the glaze, spiraling out, until the mousse is covered. Allow the excess glaze to drip off. Use an offset spatula to clean up the excess drips hanging off the edge. As the glaze in the pouring cup cools, you will need to microwave it for 3-5 seconds every now and then to get it back to the right consistency.
- Use one or two offset spatulas to gently transfer the glazed mousse onto a sable round. Gently press salted sand crumble around the edges of the entremet. Place the finished entremets in the fridge for about 30 minutes to thaw before serving.
Notes
- You will have leftovers of each element. If you have more molds, you can probably make 15 or more entremets, or just create individual trifles with the leftovers.
- For a stronger cinnamon flavor, you could try using some ground cinnamon.