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

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