• Thanks Robert! I can’t take credit for the gold dust, it’s something I learned years ago (wish I remembered who from!) but I’m happy to share it with you!

  1. Is the cocoa paste, or 100% chocolate, the same as unsweetened chocolate? If not, what is the difference? Thank you for your blog posts; I have been enjoying learning so much!

    • Hi Laura,
      Thanks so much, I’m glad you’re liking the blog! You got it, the 100% chocolate is unsweetened chocolate. As I’m sure you know if you’ve tried it, it is pretty bitter and nasty on its own, but in a recipe with sugar it creates great chocolate flavor and even some body and stability to whatever you might be making. Hope that helps!
      Cheers – Chef Scott

  2. Love it!- please don’t shy away from more of these “involved recipes”. Question about the chocolate ring: It appears as if you fused the seam that exists when you create them (is this true or is just the angle of the photo?- if so how did you go about doing so?)


    • Thanks Daren,
      Don’t you worry, I plan to post lots of higher-level recipes throughout what I hope is the long and illustrious life of DFK! I’ll always have some beginner and intermediate recipes too, but now that I’ve introduced some basics, I’m going to start incorporating more advanced recipes into the rotation. Any suggestions on what you’d like to see is always welcome!

      To answer your question, it’s really just the angle of the photo that makes it looked fused. But! I’ve finished similar PG with a fused ring too. To do that, you place the ring on your finished cake and then with a warm chocolate knife cut the overlapping chocolate at the end point of the other end, and use the small amount of melted chocolate to fuse them together. With a little practice you can get a pretty clean seem.

      Hope that helps!
      Cheers – Chef Scott

  3. So glad to see the first “Entremet” level recipe on your site. Thank you, Chef.
    If you have any carrot cake Entremet recipes, please do share, when you can.

  4. Chef Scott!!!
    Great post!
    Is there a brand of gold dust that you prefer? I’ve bought some in the past, but think I may have taken the cheap route as they don’t seem to be as bright and shiny when I brush or print them onto other things (i.e fondant or buttercream on a cake).

    • Hi Oprah,
      Thanks, I’m glad you liked it! In the past I exclusively used gold dust from Albert Uster. They’ve changed their formula or product or whatever you change with gold dust and it isn’t as good as their old version (which is long since discontinued – I may have the only bottles left in the world!), but it still is still the best option for the money.

  5. Hi again Chef,
    as I mentioned in my previous post, I am writing again here ;-).

    I have a question about the flour. In Europe we don’t have some of the ingredients like cake (pastry) flour. Or we consider cake flour the one with raising agents, is it possible to make pastry flour? I read that it contains lots of corn starch. Is there a ratio? A recipe? Or I can substitute with all purpose flour?

    I won’t lie that I tried the brownie recipe already and with chocolate liqueur added to it.. it was like magic! So tasty and that flavour.. Best one for me! It raised very well but for the baking time, it came a bit moist – just a perfect fudgy brownie! Well, here comes my second question 😉 I see your brownie cake is drier and a bit higher in height. Is it possible that my oven probably caused the underbake of my cake or using all purpose flour also gave that result especially for the rising?

    Hope I expressed my thoughts clear, I and I am sure will understand me.
    Thank you Chef!

    • Hi Tiho,
      More good questions!
      Pastry flour (or any wheat flour) won’t contain corn starch. But lower protein flours (like pastry and cake flour) will have more starch (found in the endosperm of the wheat grain). You can make a flour blend that has relatively equivalent ratios of protein and starch by combining all purpose and cake flour. IF you don’t have any of these varieties in Europe, just look for low protein flour when you want to bake something with soft texture, and higher protein flour for baked goods with chewier texture.

      I’m really glad you tried the brownies! I’m a big fan of them myself 🙂 The difference you see in my brownies and yours could definitely be your oven. Most baking issues in my opinion start with the oven (as long recipes are scaled right). Using all purpose flour in this particular recipe wouldn’t have as much effect on rise as you might think. Underbaking the brownies could definitely cause a denser texture. Maybe next time set your oven a little hotter than you did this time around.

      Let me know if all of that makes sense!
      Cheers – Chef Scott

  6. I tried this recipe is super!!! It is perfectly balanced, the orange with chocolate in the Brownie and the caramel in the custard is a shame after the orange taste. I use savarin mould and I didn’t makecthe chocolate ring because it was too hot in my lab. My customers was very happy for the great taste! I add a little more og gelatin because I had a buffet and the sweets had to resist without fridge for 1 hour. Thank you for sharing your recipes and knowledge!

  7. Hi chef!!really great that you are sharing your recipes and techniques with us. Just a question about gelatine bloom, do you know where I can read more info about blooms and substitutions grim gold to bronze to gelatine powder and calculations. Thank you again..

    • Hi Marie,
      That’s a great question! I’m actually working on a little post to describe the different varieties of gelatin and how to convert from sheet gelatin to powder gelatin. Stay tuned!
      Cheers – Chef Scott

    • Hi Marie,
      Gelatin conversions and bloom strength is a rare topic, and it can be hard to find answers sometimes. I’m actually working on a post on this subject so I hope to have some thorough answers for you soon!
      Cheers – Chef Scott

  8. Hi Chef,
    While waiting for molds for your lemon pavlova entremet, I decided it was time to start with this recipe. I know, your response is why have I been waiting since this recipe was posted last summer. No excuses. Anyway, this is my first attempt. I noted one small typo and since you likely will be publishing, under the caramel custard section there is no line mentioning when to add the vanilla and salt. I am a novice at this an my apologies for such a naive question. Onward. Thank you again.

    • Hi Rod,
      Haha no judgement here, I have stacks of recipes and ideas I will *someday* get to. Thanks for pointing this out! You are, as ever, diligent in methodology, which is greatly admired and appreciated here in the DFK kitchen.

      I always say the only stupid question is the one that isn’t asked. For this recipe (and all custards) I like to add the vanilla and salt and any other seasonings to the milk and/or heavy cream before bringing it to simmer. The fat and heat will allow for the most efficient transfer of flavor to the finished product, but takes time to do so. Therefore the best time to add flavorings in any recipe is “as early as possible.” Same for cookie recipes, which for some inexplicable reason often have you add salt, vanilla, etc. towards the end of the mixing process instead of in the beginning with the butter and sugar.

      Always good to hear from you. Best of luck to you on your next baking experiment!
      Cheers – Chef Scott

  9. hi chef
    thanks for great posts
    when i added the water to dry caramel, it hardened around my spatula and barely dissolved till the end of the process. what I have done wrong?

    • Hi Mali,
      You’re welcome! There are two issues that I can think of. The first is that you added cold water to your caramel, which will quickly seize it (harden it). The second issue could be adding too much water (or all of it) at once, which will have a similar effect. For your next caramel, make sure the water it quite hot (steaming and almost to a boil) and add just a little of it to your caramel, mixing quickly and well, before adding the next small addition of water.

      If this doesn’t do the trick, let me know!
      Cheers – Chef Scott

      • you are right chef. my mistake was the first one. i forgot to boil the water first. i will try again
        thank you so much

      • you are right chef. my mistake was the first one. i forgot to boil the water first. i will try again
        thank you so much

    • Hi Sarah,
      I always hesitate to include yields because they depend on so many factors. Since everyone uses different pans/molds/cutters the yield can change drastically. That being said, for this recipe I got approximately 12 petit gateau.
      Cheers – Chef Scott

    • Hi Arshia,

      Good question! Yup, there’s always a reason. The granulated sugar provides different structure and texture than the powdered sugar, while the powdered sugar will melt into a fine syrup with the water/fat in the recipe and create shine on the surface of the brownie. You could use just one or the other, but using both give you the best of both worlds.

      Cheers – Chef Scott

  10. Hi chef
    Can’t find the chocolate paste 100% chocolate.
    I have a Lindt bar 90% . Is it ok to use ? And should I melt it before incorporating it to the other ingredients

    Would appreciate your help

    • Hi Nadia,
      Yes, if you don’t have access to 100% chocolate, using a percentage as high as 90% will work! I would use it just as the 100% chocolate, so melting it is the best idea in this case.
      Cheers – Chef Scott

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