Esmeralda Dome

Esmeralda Dome

Level:
Medium

Diamant

Used products: Diamant

  • 7.1 oz
    butter

Preparation: Diamant

Mix all the dry ingredients together

Used products: Diamant

  • 0.9 oz
    confectioner's sugar
  • 1.9 oz
    sugar

Preparation: Diamant

Add the butter and paddle til the dough becomes uniform

Used products: Diamant

  • 15.4 gr
    fleur de sel
  • 0.7 oz
    egg yolks

Preparation: Diamant

Roll out to #3 and chill

Used products: Diamant

  • 2
    vanilla bean
  • 7.9 oz
    pastry flour

Preparation: Diamant

Cut to size and bake at 340F for 16 min

Coconut Lime Dacquoise

Used products: Coconut Lime Dacquoise

  • 5.5 oz
    almond flour

Preparation: Coconut Lime Dacquoise

Robocoupe together the nut powders

Used products: Coconut Lime Dacquoise

  • 2.0 oz
    sugar

Preparation: Coconut Lime Dacquoise

Make french meringue

Used products: Coconut Lime Dacquoise

  • 12.2 oz
    egg whites
  • 0.1 oz
    lime zest

Preparation: Coconut Lime Dacquoise

Add the zest at the end and fold in the dry

Bake at 400F for 12 min

Exotic Cremeux

Used products: Exotic Cremeux

  • 5.3 oz
    passion fruit puree

Preparation: Exotic Cremeux

Proceed to a crème anglaise

Used products: Exotic Cremeux

  • 4.2 oz
    mango puree

Preparation: Exotic Cremeux

Add the gelatin mass

Used products: Exotic Cremeux

  • 0.6 oz
    coconut puree

Preparation: Exotic Cremeux

Handblend and cast

Used products: Exotic Cremeux

  • 5.9 oz
    cream

Preparation: Exotic Cremeux

Freeze

Exotic Compote

Used products: Exotic Compote

  • 13.2 oz
    diced mango
  • 2.1 oz
    mango puree
  • 3.2 oz
    trimoline
  • 1.1 oz
    sugar
  • 0.2 oz
    NH pectin
  • 1
    vanilla bean

Preparation: Exotic Compote

Bring all the ingredients to a light boil
Cast and freeze

Esmeralda Mousse

Used products: Esmeralda Mousse

  • 3.5 oz
    water
  • 0.9 oz
    0% fat powdered milk
  • 3.2 oz
    egg yolks
  • 0.8 oz
    glucose
  • 0.6 oz
    trimoline
  • 9.1 oz
    CHD-Q74ESMN
  • 1.0 lb
    whipping cream

Preparation: Esmeralda Mousse

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

Used products: Finition Ganache

  • 4.4 oz
    milk
  • 3.5 oz
    cream
  • 3.5 oz
    glucose
  • 0.8 oz
    gelatin mass
  • 10.6 oz
    CHD-Q74ESMN

Preparation: Finition Ganache

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