Exotic entremets

Exotic entremets
Medium
Makes: 6 entremets of 16cm diameter
  • Good to go
  • Good for freezing
Indulge with layers of sweet and exotic flavors that ends with a crunch in every bite!
Indulge with layers of sweet and exotic flavors that ends with a crunch in every bite!
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 5 Components
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Featured Ingredients

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Pain de genes

Ingredients

  • 400 g
    Marzipan 60%
  • 400 g
    Whole egg
  • 65 g
    Butter
  • 80 g
    Flour
  • 8 g
    Starch

Preparation

  1. Place the marzipan in a mixer and with a paddle start to soften it.
  2. Pour the eggs in gradually and then whip at fast speed.
  3. Melt the butter and keep aside.
  4. Once the eggs with the marzipan come to a ribbon stage, remove and fold in the dry ingredients.
  5. Finally incorporate the butter. Pour in a flexipan 60cm x 40cm. Bake at 170°C for 7 minutes.

Exotic compote

Ingredients

  • 300 g
    mango puree
  • 170 g
    Passion Fruit Puree
  • 125 g
    Banana purée
  • 125 g
    sugar
  • 16 g
    sugar
  • 8 g
    pectin NH
  • 20 g
    lime puree

Preparation

  1. In a saucepan add mango, passion fruit, banana and sugar.
  2. Mix the sugar with the pectin and stir in.
  3. Bring to a boil.
  4. Finally add the lime puree and remove from the heat.
  5. Use a flexipan mould with 14cm cavities.
  6. Each cavity is 100 g. Keep 3 confit disks for decoration.

Cremeux vanilla

Ingredients

Preparation

  1. Prepare the gelatin mass.
  2. In a saucepan add cream, milk, vanilla seeds and egg yolks and cook to 85°C.
  3. Remove from heat and cool it down slightly.
  4. Add the gelatin mass.
  5. Pour the chocolate and cacao butter.
  6. Allow it to melt naturally.
  7. Blend using an emulsifying blender.

Mouse vanilla white chocolate

Ingredients

Preparation

  1. Prepare the gelatin mass.
  2. In a saucepan add the cream, milk, vanilla seeds and egg yolks and cook to 85°C.
  3. Remove from heat and cool it down slightly.
  4. Add the gelatin mass.
  5. Pour the chocolate and Cacao Butter.
  6. Allow it to melt naturally.
  7. Blend using an emulsifying blender.
  8. Mix with the pate a bombe at 28°C.
  9. Cook all to 85°C.
  10. In a mixer whip using whisk until it cools down.
  11. Mix it with the mouse as mentioned above.
  12. Pour approximately 325 g for each ring of 16cm.

 

Streusel

Ingredients

  • 80 g
    raw sugar
  • 80 g
    Flour
  • 80 g
    almond powder
  • 1 g
    salt
  • 80 g
    Flour
  • 40 g
    chopped almonds
  • 80 g
    Butter

Preparation

  1. In a mixer add all dry ingredients together and mix them.
  2. Add the soft butter and mix with a paddle.
  3. Sheet the dough at 3mm between guitar sheets.

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