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Zéphyr™ and Citrus Complicity

Used Cacao Barry products

Pralin Feuilletine™

Brillance Noire

Fall / Winter

Zéphyr™ and Citrus Complicity

Created by

Philippe Larcher

Level

level 3

Dosage

Recipe for 24 items

Used Cacao Barry products

Pralin Feuilletine™

Brillance Noire

Almond-Hazelnut Dacquoise

Ingredients	Preparation
105g almond powder 105g hazelnut powder	Sift
230g egg white	Whip
75g sugar	Add while whipping
Bake at 170°C (338°F) for 25 min.
Pralin Feuilletine™	Cool down and spread a layer of Pralin Feuilletine™

Madirofolo Chocolate Mousse

Ingredients	Preparation
200g egg yolks 200g whole egg(s)	Mix
340g sugar	Cook at 123°C (253.4°F)
Pour on the egg yolks and eggs mix and cool down.
580g Madirofolo 65%	At 45°C (113°F), add
840g smooth double cream	Then add

Ghana Mousse

Ingredients	Preparation
600g cream	Bring to a boil
420g Couverture - Ghana 40% - pistoles - 2.5kg bag 40%	Cool down and pour over
Mix and let it set for 24h in a cooler. Whip before using.

Plating

Ingredients	Preparation
Brillance Noire	Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust
Decorate the entremets base with mandarin segments and pansy flower. Next to the dessert, shape a Zéphyr™ ice-cream quenelle.

Assembly

Ingredients	Preparation
In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise. Pipe the Madirofolo chocolate mousse (2/3) and cover with a thin chocolate couverture disk (5 cm Ø). Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse. Cool down in a freezer.
M-6BGF	Spray Barry Glace at 40°C (104°F) to get a velvety effect

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