Zéphyr™ and Citrus Complicity

Sift

Whip

Add while whipping

Bake at 170°C (338°F) for 25 min.

Cool down and spread a layer of Pralin Feuilletine™

Mix

Cook at 123°C (253.4°F)

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

At 45°C (113°F), add

Then add

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

Add progressively

Then add

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

Bring to a boil

Cool down and pour over

Mix and let it set for 24h in a cooler.
Whip before using.

Cook

Add

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.

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.

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.

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