Entremets chocolat, avocat et tortilla

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Inaya™ 65%

Alunga™ 41%

Fall / Winter

Entremets chocolat, avocat et tortilla

Created by

Shigeo Hirai
L'Avenue Owner and Chef

Level

level 3

Dosage

Ø 16 cm × 3

Used Cacao Barry products

Cacao Streusel (5 mm squares - 150°C - 25 mn)

Ingredients	Preparation
100g butter 2g vanilla 7g invert sugar 100g brown sugar	Mix.
100g almond powder 10g cocoa powder 90g weak flour	Add the almond powder, cacao powder, and weak flour and pack together. Filter through 5mm square mesh. Fire in the oven.

Christian (Ø 14.5 cm - 80 g each)

Ingredients	Preparation
120g streusel (cacao) 27g tortilla 27g puffed rice	Combine in a bowl
60g Zéphyr™ 34% 14g Mycryo™ Cocoa Butter 14g unsweetened almond paste	Combine together, melt, and add to the previous mixture.
Pour onto the mold, cool, and harden.

Ganache (50g each)

Ingredients	Preparation
100g 35% cream 8g invert sugar 56g Inaya™ 65% 29g Alunga™ 41%	Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify.

Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)

Ingredients	Preparation
90g grapefruit juice 375g grapefruit 30g honey 1bean(s) vanilla	Add to a pan and heat.
90g granulated sugar	Add the granular sugar and pectin and boil down.
Boil down until there is a Brix reading of 55%, move to a vat, and cool.

Avocado Cream (180g)

Ingredients	Preparation
52g milk 1bean(s) vanilla 48g egg yolks 16g granulated sugar 16g invert sugar	Combine for the crème anglaise and heat.
3g powdered gelatin 18g water 50g avocado 5g lemon juice	Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain.
60g Zéphyr™ 34%	Mix in the melted Zéphyr.
240g mascarpone 120g whipped cream	Mix in the mascarpone and whipped cream.

Chocolate Mousse (Ø16cm h:2cm)

Ingredients	Preparation
88g granulated sugar 40g water	Heat.
104g egg yolks 25g egg white	Add to the water, heat to 65°C and beat.
140g Inaya™ 65% 56g Alunga™ 41% 300g whipped cream	Melt the chocolate, add a little whipped cream and mix. Add the previous mixture and and the remaining whipped cream and mix.
Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened.

Montage

Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan.
Place the christian in the bottom and squeeze on the ganache.
Place the biscuits on top with a Ø14.5cm hole and, after soaking in the grapefruit liquor and syrup (30° on the Baumé scale), spread on the ruby grapefruit jam.
Pour on the avocado cream and cool and harden in a refrigerator.
Place the frozen mousse chocolate on top and pistol the appaleil from the combined Ocoa 70% and the cacao butter.
Decorate the surface with macaroons and gold leaf.

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