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

14.1 oz

Marzipan 60%
14.1 oz

Whole egg
2.3 oz

Butter
2.8 oz

Flour
0.3 oz

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.

10.6 oz

mango puree
6.0 oz

Passion Fruit Puree
4.4 oz

Banana purée
4.4 oz

sugar
0.6 oz

sugar
0.3 oz

pectin NH
0.7 oz

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.

0.2 oz

gelatin 200 Bloom
1.1 oz

water
11.4 oz

Cream 35 %
3.5 oz

milk
1 piece(s)

Vanilla pod
3.2 oz

Egg yolks
9.7 oz

Callebaut White Chocolate - Velvet - 10kg Callets
0.2 oz

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.

0.2 oz

gelatin 200 Bloom
1.6 oz

water
6.0 oz

Cream 35%
0,5 piece(s)

Vanilla pod
2.2 oz

Egg yolks
9.0 oz

Callebaut White Chocolate - Velvet - 10kg Callets
13.5 oz

Cream 35%
3.1 oz

Egg yolks
1.1 oz

milk powder
3.1 oz

water
0.7 oz

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.