Entremets Abaeis Nicippiformis

Entremets Abaeis Nicippiformis

Level:
Difficult
Makes:
For 6 cakes measuring 14(w) x 20(L) x 3,5(h) cm

Crumble with Tonka Beans and Coffee

Used products: Crumble with Tonka Beans and Coffee

Preparation: Crumble with Tonka Beans and Coffee

Mix and then bake at 160°C

Used products: Crumble with Tonka Beans and Coffee

  • 45 g
    coffee beans
  • 80 g
    CHD-Q65HAI

Preparation: Crumble with Tonka Beans and Coffee

For each 200g crumble add and mix.

Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould.

Haïti Chocolate Sponge Cake

Used products: Haïti Chocolate Sponge Cake

  • 150 g
    almond powder
  • 360 g
    egg yolks
  • 260 g
    whole egg(s)
  • 100 g
    invert sugar

Preparation: Haïti Chocolate Sponge Cake

Whip up

Used products: Haïti Chocolate Sponge Cake

  • 100 g
    CHD-Q65HAI

Preparation: Haïti Chocolate Sponge Cake

Melt

Used products: Haïti Chocolate Sponge Cake

  • 360 g
    liquid butter

Preparation: Haïti Chocolate Sponge Cake

Pour

Combine the two mixtures

Used products: Haïti Chocolate Sponge Cake

  • 360 g
    egg white
  • 170 g
    sugar

Preparation: Haïti Chocolate Sponge Cake

Whisk

Fold the two mixtures together

Used products: Haïti Chocolate Sponge Cake

Preparation: Haïti Chocolate Sponge Cake

Add

Spread 6 mm thick onto a sheet pan.
Bake at 180ºC for 10 minutes in a convection oven.

Coffee and Alunga™ Jelly

Used products: Coffee and Alunga™ Jelly

  • 5 g
    gelatin leaves
  • 250 g
    espresso coffee

Preparation: Coffee and Alunga™ Jelly

Dissolve

Used products: Coffee and Alunga™ Jelly

Preparation: Coffee and Alunga™ Jelly

Add

Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds.
Set in the freezer.

Banana and Haïti Vanilla Moelleux

Used products: Banana and Haïti Vanilla Moelleux

  • 275 g
    35% cream

Preparation: Banana and Haïti Vanilla Moelleux

Boil

Used products: Banana and Haïti Vanilla Moelleux

  • 2 beans(s)
    Vanilla

Preparation: Banana and Haïti Vanilla Moelleux

Infuse

Used products: Banana and Haïti Vanilla Moelleux

  • 7,5 g
    gelatin leaves

Preparation: Banana and Haïti Vanilla Moelleux

Dissolve in the cream

Used products: Banana and Haïti Vanilla Moelleux

  • 380 g
    Banana purée
  • 20 g
    fresh lemon juice

Preparation: Banana and Haïti Vanilla Moelleux

Add

Allow the mixture to cool to 20°C

Used products: Banana and Haïti Vanilla Moelleux

  • 225 g
    half whipped cream 35%

Preparation: Banana and Haïti Vanilla Moelleux

Add

Add a 1 cm layer of moelleux to moulds measuring 12x18 cm.

Used products: Banana and Haïti Vanilla Moelleux

  • Q.S.
    diced banana

Preparation: Banana and Haïti Vanilla Moelleux

Add

Set in the freezer.

Haïti Origine Mousse

Used products: Haïti Origine Mousse

  • 450 g
    water

Preparation: Haïti Origine Mousse

Boil

Used products: Haïti Origine Mousse

  • 5 g
    hydrated gelatin

Preparation: Haïti Origine Mousse

Then dissolve

Used products: Haïti Origine Mousse

  • 700 g
    CHD-Q65HAI

Preparation: Haïti Origine Mousse

Pour over

Emulsify well and cool down to 38°C

Used products: Haïti Origine Mousse

  • 300 g
    meringue 2x3
  • 600 g
    half whipped cream 35%

Preparation: Haïti Origine Mousse

Then add

Use immediately.

Coffee Chocolate Glaze

Used products: Coffee Chocolate Glaze

Preparation: Coffee Chocolate Glaze

Boil

Used products: Coffee Chocolate Glaze

  • 200 g
    sweetened concentrated milk
  • 28 g
    gelatin leaves

Preparation: Coffee Chocolate Glaze

Add

Used products: Coffee Chocolate Glaze

  • 300 g
    CHD-Q65HAI

Preparation: Coffee Chocolate Glaze

Pour over

Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Meringue 2 x 3 recipe

Used products: Meringue 2 x 3 recipe

  • 200 g
    pasteurized egg whites
  • 300 g
    atomised glucose

Preparation: Meringue 2 x 3 recipe

Combine and heat to 50°C

Whip immediately or reserve in the fridge.

Assembly

Assemble the cake upside down in moulds measuring 14 x 20 cm.

Place layers of:

  • Haïti Origine Mousse
  • Banana and Haïti Vanilla Moelleux
  • Haïti Origine Mousse
  • Coffee and Alunga™ Jelly
  • Haïti Origine Mousse
  • Haïti Chocolate Sponge Cake
  • Haïti Origine Mousse
  • Crumble with Tonka Beans and Coffee

Freeze the cakes. Dip them with Coffee & Haïti Glaze.
Decorate with the butterfly Abaeis nicippiformis. Abaeis nicippiformis is a species of butterfly from the Pieridae family. It is an endemic butterfly from the Neotropical region of Haïti.