Thursday, February 5, 2015
Before I was back to work, I managed to make this banana, caramel, and hazelnut entremet for my nephew's birthday. I wasn't actually in the mood of spending a great deal in the kitchen since sleep was always my preferred action whenever I have any time, but I had some leftover cake components in the freezer that I wanted to use up before they go bad. And I am glad I did because the cake turned out to be delicious! One of the cake I am proud of.
this recipe as well as the caramel mousse. I had to adjust the caramel mousse to my liking. I used less caramel in the mousse, and added vanilla bean sea salt in it.
Everyone who ate the cake really liked it. It wasn't too sweet, it was very aromatic with banana, and the feuilletine added a perfect crunch which is always great in a cake. Sadly, I didn't write down the adjustment I made to the caramel mousse. I was just keep adding the caramel and tasting it at the same time until it reached my desired sweetness. Same thing with the salt. Next time I make this (which I will), I will make everything again from the beginning, no leftover stuff so that I can really write down the recipe.
Since then, I have made a couple more but not too many. I am mostly making a simple cake that I can enjoy as a snack these days.
Posted by Bertha at 9:58 PM