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 |
Yuzu crémeux
| Ingredients | Preparation |
|---|---|
| Cook in a bain-marie, at 84°C (183.2°F) |
| Add progressively |
| Then add |
Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze. | |
Ghana Mousse
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| Cool down and pour over |
Mix and let it set for 24h in a cooler. | |
Zéphyr™ White Chocolate Ice Cream
| Ingredients | Preparation |
|---|---|
| Cook |
| Add |
| Cook at 85°C (185°F). Then pour over |
Mix and let it mature for 24h in a cooler in a Paco Jet bowl. | |
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 |
