Zéphyr™ and Citrus Complicity
- Level:
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Difficult
- Makes:
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Recipe for 24 items
Almond-Hazelnut Dacquoise
Used products: Almond-Hazelnut Dacquoise
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3.7 ozalmond powder
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3.7 ozhazelnut powder
Preparation: Almond-Hazelnut Dacquoise
Sift
Used products: Almond-Hazelnut Dacquoise
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8.1 ozegg white
Preparation: Almond-Hazelnut Dacquoise
Whip
Used products: Almond-Hazelnut Dacquoise
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2.6 ozsugar
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
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7.1 ozegg yolks
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7.1 ozwhole egg(s)
Preparation: Madirofolo Chocolate Mousse
Mix
Used products: Madirofolo Chocolate Mousse
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12.0 ozsugar
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
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1.9 lbsmooth double cream
Preparation: Madirofolo Chocolate Mousse
Then add
Yuzu crémeux
Used products: Yuzu crémeux
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3.5 ozyuzu juice
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3.9 ozsugar
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3whole egg(s)
Preparation: Yuzu crémeux
Cook in a bain-marie, at 84°C (183.2°F)
Used products: Yuzu crémeux
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6.5 ozbutter
Preparation: Yuzu crémeux
Add progressively
Used products: Yuzu crémeux
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1 leaf/leavessoaked gelatin
Preparation: Yuzu crémeux
Then add
Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze.
Ghana Mousse
Used products: Ghana Mousse
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1.3 lbcream
Preparation: Ghana Mousse
Bring to a boil
Used products: Ghana Mousse
Preparation: Ghana Mousse
Cool down and pour over
Mix and let it set for 24h in a cooler.
Whip before using.
Zéphyr™ White Chocolate Ice Cream
Used products: Zéphyr™ White Chocolate Ice Cream
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1 lmilk
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10.6 ozcream
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3lime zest
Preparation: Zéphyr™ White Chocolate Ice Cream
Cook
Used products: Zéphyr™ White Chocolate Ice Cream
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1.8 ozpowdered glucose
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0.7 oztrimoline
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5.3 ozegg yolks
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3.5 ozsugar
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0.2 ozemulsifier (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
Used products: 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
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M-6BGF
Preparation: Assembly
Spray Barry Glace at 40°C (104°F) to get a velvety effect
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