85 g 50% almond paste
2 egg yolks (40 g)
1 whole egg (50 g)
20 g butter
2 egg whites (60 g)
60 g caster sugar
20 g flour type 55
15 g cocoa powder
Total weight: 350 g
Step
Chauffer légèrement la pâte d’amande aux micro-ondes à 40°C.
Heat gently almond paste in the microwave to 40°C. Using a
whip, beat the 50% almond paste with the egg yolks, whole egg
and butter, add the egg whites beaten with the caster sugar and
finally the sieved together flour and cocoa powder. Pour the
sponge into a 20 cm sides and 4.5 cm high tray and bake in a
convection oven at 170°C for approximately 14 minutes. Leave
to cool in the frame and set aside for assembly.
2. CRUNCHY PRALINE
Ingredients
30 g milk chocolate couverture
10 g butter
60 g hazelnut praline
20 g pailleté feuilletine (crêpes dentelle)
Total weight: 120 g
Step
In the microwave, melt the milk chocolate couverture with the
butter at 35°C, add the hazelnut praline, and finally the pailleté
feuilletine. Spread the crunchy praline directly onto the cooled
sponge and place in the freezer. Reserve for next stage.
3. COCONUT AND LEMON CREAM WITH COINTREAU®
Ingredients
40 g lemon juice
110 g coconut puree
15 g butter
15 g caster sugar
5 g cornflour (Maïzena®)
30 g white chocolate
2 gelatine leaves (4 g) 200 blooms
20 g Cointreau® 40%
Total weight: 239 g
150 g Griottines® Cointreau® to be evenly distributed over
the frame after pouring.
Step
In a saucepan, combine the lemon juice, coconut puree and
butter, add the caster sugar mixed with the corn starch and bring
to the boil. Pour over the chopped white chocolate and blend.
Finally, add the gelatine leaves which have already softened in
cold water, drained and melted, and the Cointreau®. Take the
frame containing the light cocoa sponge and the thoroughly
chilled crunchy praline. Pour the coconut and lemon cream
mixture over the frame and evenly distribute the Griottines®
Cointreau®. Return to the freezer.
4. FOAMY MILK CHOCOLATE CREAM
Ingredients
40 g full-fat milk
40 g liquid cream
½ vanilla pod
2 egg yolks (40 g)
85 g milk chocolate couverture
85 g whipped cream
Total weight: 290 g
Step
In a saucepan, heat the milk and the liquid cream and infuse the
split, scraped vanilla ½ bean. Remove the vanilla bean and cook
the infused mixture with the egg yolks at 85°C. Pour over the
milk chocolate couverture, mix thoroughly and allow to cool to
35°C. Incorporate the whipped cream.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
When the coconut and lemon cream with Cointreau® has
completely set, cover to the top of the frame with the foamy
milk chocolate cream. Place in the freezer. Smooth the frame
with the rest of the foamy cream. Unmould, cut the edges of the
very cold entremets to obtain a fine presentation for serving.
Chef’s trick: To obtain a clean assembly, freeze the different
layers of cream. Sprinkle cocoa powder on top and decorate
with Griottines® Cointreau® and slices of orange.
