
Zéphyr™ and Citrus Complicity

Almond-Hazelnut Dacquoise
Ingredients | Preparation |
---|---|
| Sift |
| Whip |
| Add while whipping |
Bake at 170°C (338°F) for 25 min. | |
Cool down and spread a layer of Pralin Feuilletine™ |
Madirofolo Chocolate Mousse
Ingredients | Preparation |
---|---|
| Mix |
| Cook at 123°C (253.4°F) |
Pour on the egg yolks and eggs mix and cool down. | |
| At 45°C (113°F), add |
| Then add |
Ghana Mousse
Ingredients | Preparation |
---|---|
| Bring to a boil |
Cool down and pour over | |
Mix and let it set for 24h in a cooler. |
Plating
Ingredients | Preparation |
---|---|
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. |
Assembly
Ingredients | Preparation |
---|---|
In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise. | |
| Spray Barry Glace at 40°C (104°F) to get a velvety effect |