Zéphyr™ and Citrus Complicity

Zéphyr™ and Citrus Complicity

Level:
Difficult
Makes:
Recipe for 24 items

Almond-Hazelnut Dacquoise

Used products: Almond-Hazelnut Dacquoise

  • 3.7 oz
    almond powder
  • 3.7 oz
    hazelnut powder

Preparation: Almond-Hazelnut Dacquoise

Sift

Used products: Almond-Hazelnut Dacquoise

  • 8.1 oz
    egg white

Preparation: Almond-Hazelnut Dacquoise

Whip

Used products: Almond-Hazelnut Dacquoise

  • 2.6 oz
    sugar

Preparation: Almond-Hazelnut Dacquoise

Add while whipping

Bake at 170°C (338°F) for 25 min.

Used products: Almond-Hazelnut Dacquoise

Preparation: Almond-Hazelnut Dacquoise

Cool down and spread a layer of Pralin Feuilletine™

Madirofolo Chocolate Mousse

Used products: Madirofolo Chocolate Mousse

  • 7.1 oz
    egg yolks
  • 7.1 oz
    whole egg(s)

Preparation: Madirofolo Chocolate Mousse

Mix

Used products: Madirofolo Chocolate Mousse

  • 12.0 oz
    sugar

Preparation: Madirofolo Chocolate Mousse

Cook at 123°C (253.4°F)

Pour on the egg yolks and eggs mix and cool down.

Used products: Madirofolo Chocolate Mousse

Preparation: Madirofolo Chocolate Mousse

At 45°C (113°F), add

Used products: Madirofolo Chocolate Mousse

  • 1.9 lb
    smooth double cream

Preparation: Madirofolo Chocolate Mousse

Then add

Yuzu crémeux

Used products: Yuzu crémeux

  • 3.5 oz
    yuzu juice
  • 3.9 oz
    sugar
  • 3
    whole egg(s)

Preparation: Yuzu crémeux

Cook in a bain-marie, at 84°C (183.2°F)

Used products: Yuzu crémeux

  • 6.5 oz
    butter

Preparation: Yuzu crémeux

Add progressively

Used products: Yuzu crémeux

  • 1 leaf/leaves
    soaked gelatin

Preparation: Yuzu crémeux

Then add

Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze.

Zéphyr™ White Chocolate Ice Cream

Used products: Zéphyr™ White Chocolate Ice Cream

  • 1 l
    milk
  • 10.6 oz
    cream
  • 3
    lime zest

Preparation: Zéphyr™ White Chocolate Ice Cream

Cook

Used products: Zéphyr™ White Chocolate Ice Cream

  • 1.8 oz
    powdered glucose
  • 0.7 oz
    trimoline
  • 5.3 oz
    egg yolks
  • 3.5 oz
    sugar
  • 0.2 oz
    emulsifier (optional)

Preparation: Zéphyr™ White Chocolate Ice Cream

Add

Used products: Zéphyr™ White Chocolate Ice Cream

Preparation: Zéphyr™ White Chocolate Ice Cream

Cook at 85°C (185°F). Then pour over

Mix and let it mature for 24h in a cooler in a Paco Jet bowl.
Then freeze.
Spin before using.

Plating

Preparation: Plating

Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust

Decorate the entremets base with mandarin segments and pansy flower.
Next to the dessert, shape a Zéphyr™ ice-cream quenelle.

Assembly

In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise.
Pipe the Madirofolo chocolate mousse (2/3) and cover with a thin chocolate couverture disk (5 cm Ø).
Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse.
Cool down in a freezer.

Used products: Assembly

  • M-6BGF

Preparation: Assembly

Spray Barry Glace at 40°C (104°F) to get a velvety effect