
Diamant
Ingredients | Preparation |
---|---|
| Mix all the dry ingredients together |
| Add the butter and paddle til the dough becomes uniform |
| Roll out to #3 and chill |
| Cut to size and bake at 340F for 16 min |
Coconut Lime Dacquoise
Ingredients | Preparation |
---|---|
| Robocoupe together the nut powders |
| Make french meringue |
| Add the zest at the end and fold in the dry |
Bake at 400F for 12 min |
Exotic Cremeux
Ingredients | Preparation |
---|---|
| Proceed to a crème anglaise |
| Add the gelatin mass |
| Handblend and cast |
| Freeze |
Exotic Compote
Ingredients | Preparation |
---|---|
| Bring all the ingredients to a light boil |
Esmeralda Mousse
Ingredients | Preparation |
---|---|
| Proceed to a crème anglaise with the water, milk powder, yolks, and sugars |
Finition Ganache
Ingredients | Preparation |
---|---|
| Bring the milk, cream and glucose to a |
Assembly:
Cast the exotic compote into a 1/2 sphere and freeze |