Shiny Mirror Glaze cake! (Chocolate & Caramel Entremet Mousse)

Video Description

In this video I share my recipe for a rich and velvety chocolate and caramel entremet cake. It features a dacquoise base, caramel centre, surrounded by a dark chocolate mousse and finished with a dark chocolate and gold mirror glaze PRODUCT LINKS (I try to link only quality equipment where I have experience using the brand) High Quality Spatula Set: https://a.co/d/6mMQEXU Ring Molds: https://a.co/d/b0Tr5Wm Mini Seive: https://a.co/d/9ruSqlA Acetate Roll: https://a.co/d/flBh5mI Offset Spatula: https://a.co/d/5VCeNYi Immersion Blender: https://a.co/d/2Ou10V6 Disposable Piping Bags: https://a.co/d/frUX5p6 Hand Mixer: https://a.co/d/9wXQVBG Neutral Glaze: https://a.co/d/bkvAv0r (Wilton Clear Gel is NOT suitable) Pectin NH: https://a.co/d/aKmlNo0 Kitchen Torch: https://a.co/d/4ZCFnmh -----Recipe----- Caramel Ganache Sugar 65g Water 10ml Cream (35%) 70g Salted butter 40g White chocolate 70g Dacquoise Almond flour 40g Icing sugar 40g 1 tsp of cocoa powder Egg white 50g Sugar 4g Dark Chocolate Mousse #1 Cream (35%) 200g Dark chocolate 200g #2 Cream (35%) 200g Sugar 60g Water 60g Egg yolk 60g Mirror Glaze Gelatin 8g Water 50g Cream (35%) 110ml Glucose 60g Sugar 170g Water 50g Cocao powder 65g Gold Glaze Neutral glaze 20g Edible gold colour Coconut Tuile Pectin NH 1/8 tsp Sugar 15g Glucose 15g Butter 28g Coconut flakes 28g 0:00 Introduction 0:25 White Chocolate & Caramel Ganache 3:46 Dacquoise 6:33 Piping Ganache 7:07 Dark Chocolate Mousse 11:30 Mirror Glaze 14:08 Gold Glaze 14:37 Coconut Tuile 17:40 Assembly & Tasting