Esmeralda Dome

Tarts & Tartlets

Esmeralda Dome

Created by

Dimitri Fayard
Lead Chef Chocolate Academy™ North America

Level

level 2

Diamant

Ingredients	Preparation
200g butter	Mix all the dry ingredients together
26g confectioner's sugar 53g sugar	Add the butter and paddle til the dough becomes uniform
1g fleur de sel 20g egg yolks	Roll out to #3 and chill
2 vanilla bean 225g pastry flour	Cut to size and bake at 340F for 16 min

Coconut Lime Dacquoise

Ingredients	Preparation
155g almond flour	Robocoupe together the nut powders
58g sugar	Make french meringue
345g egg whites 3g lime zest	Add the zest at the end and fold in the dry
Bake at 400F for 12 min

Exotic Cremeux

Ingredients	Preparation
150g passion fruit puree	Proceed to a crème anglaise
120g mango puree	Add the gelatin mass
18g coconut puree	Handblend and cast
168g cream	Freeze

Exotic Compote

Ingredients	Preparation
375g diced mango 60g mango puree 90g trimoline 30g sugar 6g NH pectin 1 vanilla bean	Bring all the ingredients to a light boil Cast and freeze

Esmeralda Mousse

Ingredients	Preparation
98g water 25g 0% fat powdered milk 91g egg yolks 24g glucose 18g trimoline 257g CHD-Q74ESMN 440g whipping cream	Proceed to a crème anglaise with the water, milk powder, yolks, and sugars Whip till ribbon stage Add the melted Esmeralda to the whipped cream Fold in the pate a bombe

Finition Ganache

Ingredients	Preparation
125g milk 100g cream 100g glucose 24g gelatin mass 300g CHD-Q74ESMN	Bring the milk, cream and glucose to a light boil Pour over the gelatin mass and Esmeralda Handblend

Assembly:

Cast the exotic compote into a 1/2 sphere and freeze
Top the compote with the exotic cremeux
Place a disc of dacquoise
Fill the 1/2 mold with the chocolate mousse
Insert the exotic insert
Freeze
Glaze with the ganache and place on top of diamant
Sprinkle coconut and lime zest

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