Entremets Abaeis Nicippiformis

Used Cacao Barry products
Extra Brute
Alunga™ 41%
Entremets Creations

Entremets Abaeis Nicippiformis

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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
Steps
  1. Crumble with Tonka Beans and Coffee
  2. Haïti Chocolate Sponge Cake
  3. Coffee and Alunga™ Jelly
  4. Banana and Haïti Vanilla Moelleux
  5. Haïti Origine Mousse
  6. Coffee Chocolate Glaze
  7. Meringue 2 x 3 recipe
  8. Assembly
Used Cacao Barry products
Extra Brute
Alunga™ 41%

Crumble with Tonka Beans and Coffee

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

Add

Spread 6 mm thick onto a sheet pan.
Bake at 180ºC for 10 minutes in a convection oven.

Coffee and Alunga™ Jelly

IngredientsPreparation
  • 5g
    gelatin leaves
  • 250g
    espresso coffee

Dissolve

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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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.
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