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Entremet Grain d'Antan
Ingredients:
- Milk couverture Origine Ghana
- Pure Hazelnut Paste
- Dark couverture Origine Venezuela
- Praline Favorites d'Autrefois
- Brillance Noire
For the Dacquoise meringues
For: 3 entremets 20 cm in diameter - 1 dessert 18 cm in diameter
| Preparation | Ingredients |
| Stiffly beat | 140 g egg whites |
| Fold | 35 g sugar |
| Sprinkle | 170 g half and half almond powder |
| Mix carefully and form into spirals 16 and 18 cm in diameter. |
For the feuilletine
| Preparation | Ingredients |
| Melt | 200 g milk chocolate couverture Origine Ghana |
| Add | 200 g Hazelnut paste
200 g pure butter Pailleté Feuilletine™ |
| Cover the dacquoise discs |
Pâte à bombe (Sabayon)
| Preparation | Ingredients |
| Mix | 400 g water
50 g glucose syrup 400 g egg yolks 120 g powdered milk in a mixing bowl |
| Heat in the microwave at 85°C | |
| Beat and leave to cool | |
| Set aside |
Chocolate mousse
| Preparation | Ingredients |
| Whip | 780 g double cream |
| Melt at 50°C | the dark chocolate couverture Origine Venezuela |
| Add | 1/4 of the whipped cream |
| Whisk till smooth | |
| Mix | in 385 g pâte à bombe (Sabayon) |
| Add | the rest of the whipped cream |
| Pour the chocolate mousse into the round, up to the half-way mark |
Hazelnut mousse
| Preparation | Ingredients |
| Mix | 440 g Favorites d'Autrefois praliné
125 g Hazelnut paste 5 g vanilla |
| Heat the mixture at 50°C | |
| Cool to 35°C | |
| Add | 285 g pâte à bombe (Sabayon)
770 g whipped cream |
| Mix til smooth, fill the second half and freeze |
Decoration
| Preparation | Ingredients |
| Remove from ring and glaze with | Brillance Noire |
| Decorate with | pink macaroons
a disk of white chocolate hazelnut or almond nougatine |