Praline Entremets Financier and Pure Chocolate Mousse
Used Cacao Barry products
Fall / Winter
Praline Entremets Financier and Pure Chocolate Mousse
Used Cacao Barry products
Recipe components
Praline financier
| Ingredients | Preparation |
|---|
| Whisk the Almond powder, Icing sugar, Flour. Melt the salted butter at 50°C and add it in the first mixture.
Whisk the egg whites with the caster sugar and add it in the first mixture.
Pipe it in a 12 cm diameter mold (100 g mixture/mold).
Cook at 160˚C for 15 min.
|
Light praline cream
| Ingredients | Preparation |
|---|
| Whip a butter pomade with praline onctueux. Make an Italian meringue and cook at 120°C.
Cook slowly the water and sugar at 120°C. then cook over low heat at 30°C.
In the meantime whisk the egg whites and add to the previous mixture.
|
Blood orange cream
| Ingredients | Preparation |
|---|
1As needed
Yellow Power Flowers™ petal
| 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 |
|---|
12As needed
Non-Azo red Power Flowers petals™
200g
sweetened concentrated milk
| Use at 30°C.
Boil the sugar, glucose and water together. Add the condensed milk, gelatin, and water.
Then add the non-Azo red Power Flowers petals and work with the mixture at 30°C.
|
Finishing/assembly
Entremets
- Bake the praline financier in a Ø12 cm ring: 100 g of mixture per ring (1.5 cm in height).
- Let the biscuit cool down.
- Fill the Ø12cm ring with the blood orange cream: 100 g of mixture per ring.
- Place in the freezer.
- Prepare the chocolate caramel mousse.
- Pour the caramel mousse into a Ø14 cm ring, then cover with blood orange cream and the praline financier.
- Coat with red mirror glaze.
|
Decoration
- Make dark chocolate shells using a Pavoni PX4326 mold.
- Fill with light praline cream and freeze. Then unmold and decorate.
- Prepare 2.5cm long pink bands using the Flower Powers (Red 5D) dye for the decoration.
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