Praline Entremets Financier and Pure Chocolate Mousse
Praline financier
Ingredients | Preparation |
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| Whisk the Almond powder, Icing sugar, Flour. Melt the salted butter at 50°C and add it in the first mixture.
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Light praline cream
Ingredients | Preparation |
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| Whip a butter pomade with praline onctueux. Make an Italian meringue and cook at 120°C. |
Blood orange cream
Ingredients | Preparation |
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| Make the pastry cream. Blend with an immersion blender and put 100 g of the mixture into the Ø12 cm rings. |
Red mirror glaze with non-Azo dye
Ingredients | Preparation |
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| Use at 30°C.
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Finishing/assembly
Entremets
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Decoration
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