Craquin with gianduja and crème brûlée

After caramelized chocolate and apricot cracker, here is a new flavor, with gianduja and crème brûlée. I told you that there would be other cakes of this type.
The process is exactly the same. We find the same whipped ganache, the insert and the crispy puck. Only the flavors change. The whole is covered with a glossy dark chocolate icing.
I used the same mold, Silikomart’s Goccia.

Some loved the mixture of mousse and crème brûlée. For my part, I tend to prefer the fruit which brings more freshness and contrast. On the other hand, I liked this praline mousse more, which is tastier than the caramelized chocolate one.

I wonder what will be my next try… Because it is certain, there will be others. Maybe a raspberry insert and white chocolate mousse, or maybe mango and praline…
The approach of Christmas will certainly be an opportunity to test new shapes and new fragrances.
Craquin with gianduja and crème brûlée:

Creme brulee:

300 g full cream
1 vanilla pod
35g brown sugar
60g egg yolks
2 g pectin X58

To do the night before.

Heat the cream and the scraped vanilla in a saucepan.
Leave to rest for about 15 minutes.

Mix sugar and pectin.

Return the cream to the heat and add the sugar in a raindrop while mixing.
Bring to a boil while stirring and cook for about 1 minute.

Off the heat, add the egg yolks while stirring eggs.

Pour the cream into an 18 cm silicone mold and set aside in the freezer.

Hug mousse with gianduja:

125 g gianduja
400 g full cream
3g gelatin

Rehydrate the gelatin in a bowl of cold water.

Melt the chocolate with 100 g of cream.
Mix well.
Add the drained gelatin. To mix together.
Add the rest of the cream while mixing.

Refrigerate until the mixture is very cold, for at least 2 hours.

Crunchy puck:

100 g gianduja
70 g of Gavottes
30 g praline (recipe here)

Melt the gianduja in 20 second increments in the microwave.
Add the Gavottes in pieces and the praline. To mix together.

Spread this mixture in an 18 cm circle placed on a baking sheet.
Leave to harden in the fridge.



Icing:


100g sugar
100 g glucose syrup
45g water
75 g liquid cream
100g dark chocolate
7g gelatin

Put the gelatine sheets in a bowl of cold water.

Cook the water, sugar and glucose to 102°.


Pour over the chocolate. To mix together.
To add
the drained gelatin and cream.
Smooth everything with an immersion blender.

Leave to cool to 35°.


Assembly:

Whip the cream very cold like whipped cream.

Put half in the mold.
Place the crème brûlée on top, then cover with the remaining mousse.
Place the puck on top.

Freeze.

The same day, unmold the cake and place it on a grid, itself on a tray
.
As soon as the frosting is at the right temperature, pour it over the frozen cake all at once.
Leftover frosting can be stored in the fridge or in the freezer for next time. Just warm it up slightly.

Place the cake on the serving platter and decorate.

Leave to thaw in the fridge.



To finish: what I like about this cake are the textures that keep their smoothness. Overly glued foam tempts me less and less.
The use of pectin in the insert is really good, because the hold is perfect without it being compact. The mousse contains little gelatin.


I talked about pectins in This article and this one.

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