Srednje tezine

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!

rok trajanja:: 3 days
Conservation:: +3 Celsius

Containing: 5 Components

Napišite komentar Sačuvajte

400 g

Marzipan 60%
400 g

Whole egg
65 g

Butter
80 g

Flour
8 g

Starch

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

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

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

5 g

gelatin 200 Bloom
30 g

water
324 g

Cream 35 %
98 g

milk
1 piece(s)

Vanilla pod
90 g

Egg yolks
274 g

Callebaut White Chocolate - Velvet - 10kg Callets
5 g

Callebaut Cocoa - Cocoa Butter Mycryo™ - 600g Can

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

7,5 g

gelatin 200 Bloom
45 g

water
170 g

Cream 35%
0,5 piece(s)

Vanilla pod
63 g

Egg yolks
255 g

Callebaut White Chocolate - Velvet - 10kg Callets
384 g

Cream 35%
87 g

Egg yolks
30 g

milk powder
87 g

water
19 g

Glucose

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