Esmeralda Dome

Esmeralda Dome

Level:
Medium

Diamant

Used products: Diamant

  • 200 g
    butter

Preparation: Diamant

Mix all the dry ingredients together

Used products: Diamant

  • 26 g
    confectioner's sugar
  • 53 g
    sugar

Preparation: Diamant

Add the butter and paddle til the dough becomes uniform

Used products: Diamant

  • 1 g
    fleur de sel
  • 20 g
    egg yolks

Preparation: Diamant

Roll out to #3 and chill

Used products: Diamant

  • 2
    vanilla bean
  • 225 g
    pastry flour

Preparation: Diamant

Cut to size and bake at 340F for 16 min

Coconut Lime Dacquoise

Used products: Coconut Lime Dacquoise

  • 155 g
    almond flour

Preparation: Coconut Lime Dacquoise

Robocoupe together the nut powders

Used products: Coconut Lime Dacquoise

  • 58 g
    sugar

Preparation: Coconut Lime Dacquoise

Make french meringue

Used products: Coconut Lime Dacquoise

  • 345 g
    egg whites
  • 3 g
    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

  • 150 g
    passion fruit puree

Preparation: Exotic Cremeux

Proceed to a crème anglaise

Used products: Exotic Cremeux

  • 120 g
    mango puree

Preparation: Exotic Cremeux

Add the gelatin mass

Used products: Exotic Cremeux

  • 18 g
    coconut puree

Preparation: Exotic Cremeux

Handblend and cast

Used products: Exotic Cremeux

  • 168 g
    cream

Preparation: Exotic Cremeux

Freeze

Exotic Compote

Used products: Exotic Compote

  • 375 g
    diced mango
  • 60 g
    mango puree
  • 90 g
    trimoline
  • 30 g
    sugar
  • 6 g
    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

  • 98 g
    water
  • 25 g
    0% fat powdered milk
  • 91 g
    egg yolks
  • 24 g
    glucose
  • 18 g
    trimoline
  • 257 g
    CHD-Q74ESMN
  • 440 g
    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

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