Entremets Abaeis Nicippiformis

Used Cacao Barry products

Extra Brute

Alunga™ 41%

Entremets Creations

Entremets Abaeis Nicippiformis

Created by

Ramon Morató
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 3

Dosage

For 6 cakes measuring 14(w) x 20(L) x 3,5(h) cm

Used Cacao Barry products

Extra Brute

Alunga™ 41%

Crumble with Tonka Beans and Coffee

Ingredients	Preparation
100g demerara sugar 125g pastry flour 25g Extra Brute 3g Tonka beans 2g salt 80g butter	Mix and then bake at 160°C
45g coffee beans 80g Haïti	For each 200g crumble add and mix.
Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould.

Haïti Chocolate Sponge Cake

Ingredients	Preparation
150g almond powder 360g egg yolks 260g whole egg(s) 100g invert sugar	Whip up
100g Haïti	Melt
360g liquid butter	Pour
Combine the two mixtures
360g egg white 170g sugar	Whisk
Fold the two mixtures together
120g Extra Brute 60g sifted flour	Add
Spread 6 mm thick onto a sheet pan. Bake at 180ºC for 10 minutes in a convection oven.

Coffee and Alunga™ Jelly

Ingredients	Preparation
5g gelatin leaves 250g espresso coffee	Dissolve
250g Alunga™ 41%	Add
Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds. Set in the freezer.

Banana and Haïti Vanilla Moelleux

Ingredients	Preparation
275g 35% cream	Boil
2bean(s) vanilla	Infuse
7g gelatin leaves	Dissolve in the cream
380g banana puree 20g fresh lemon juice	Add
Allow the mixture to cool to 20°C
225g half whipped cream 35%	Add
Add a 1 cm layer of moelleux to moulds measuring 12x18 cm.
Q.S. diced banana	Add
Set in the freezer.

Haïti Origine Mousse

Ingredients	Preparation
450g water	Boil
5g hydrated gelatin	Then dissolve
700g Haïti	Pour over
Emulsify well and cool down to 38°C
300g meringue 2x3 600g half whipped cream 35%	Then add
Use immediately.

Coffee Chocolate Glaze

Ingredients	Preparation
300g espresso coffee 250g sugar 20g Extra Brute 350g glucose syrup DE 44	Boil
200g sweetened concentrated milk 28g gelatin leaves	Add
300g Haïti	Pour over
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Meringue 2 x 3 recipe

Ingredients	Preparation
200g pasteurized egg whites 300g atomised glucose	Combine and heat to 50°C
Whip immediately or reserve in the fridge.

Assembly

Assemble the cake upside down in moulds measuring 14 x 20 cm.

Place layers of:

Haïti Origine Mousse
Banana and Haïti Vanilla Moelleux
Haïti Origine Mousse
Coffee and Alunga™ Jelly
Haïti Origine Mousse
Haïti Chocolate Sponge Cake
Haïti Origine Mousse
Crumble with Tonka Beans and Coffee

Freeze the cakes. Dip them with Coffee & Haïti Glaze.
Decorate with the butterfly Abaeis nicippiformis. Abaeis nicippiformis is a species of butterfly from the Pieridae family. It is an endemic butterfly from the Neotropical region of Haïti.

Discover more recipes

More recipes