Esmeralda Dome

Used Cacao Barry products
Tarts & Tartlets

Esmeralda Dome

Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago
Level
level 2
Used Cacao Barry products
Recipe components

Diamant

IngredientsPreparation
  • 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

IngredientsPreparation
  • 155g
    almond flour

Robocoupe together the nut powders

  • 155g
    coconut pulp
  • 285
    10 X
  • 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

IngredientsPreparation
  • 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

  • 90g
    sugar
  • 144g
    egg yolks
  • 36g
    gelatin mass

Exotic Compote

IngredientsPreparation
  • 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

IngredientsPreparation
  • 98g
    water
  • 25g
    0% fat powdered milk
  • 91g
    egg yolks
  • 24g
    glucose
  • 18g
    trimoline
  • 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

IngredientsPreparation
  • 125g
    milk
  • 100g
    cream
  • 100g
    glucose
  • 24g
    gelatin mass

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