recipe for entremets passion mango chocolate Cointreau
1. RECONSTITUTED CRUMBLE
Ingredients
50 g butter
50 g flour
50 g brown sugar
50 g hazelnut powder
40 g pailleté feuilletine
70 g hazelnut paste
70 g milk couverture chocolate
Total weight: 380 g
Step
Make a crumble with the butter, flour, brown sugar and hazelnut
powder. Bake in a fan-assisted oven at 170°C for around
15 minutes. Pour into the mixer while hot over the
remaining ingredients and mix with the leaf. Roll out to
2/3 mm on a sheet of guitar paper and cut into 14 cm-diameter
discs. Set aside for assembly.
2. HAZELNUT DACQUOISE
Ingredients
100 g egg whites
45 g caster sugar
45 g almond powder
45 g roasted hazelnut powder
70 g icing sugar
20 g flour
Total weight: 325 g
Step
Beat the egg whites with the caster sugar in a mixer. Gently fold
in the sifted powders with spatula. Using a piping bag, pipe 3 ø
14 cm discs. Bake at 170°C for approx. 15 minutes. Set aside for
assembly.
3. MANGO, PASSION FRUIT AND COINTREAU® CONFIT
Ingredients
100 g passion fruit purée
200 g mango purée
20 g inverted sugar
30 g caster sugar
6 g NH pectine
7 g gelatin mass (1 g gelatin powder 200 blooms and 6 g
water)
12 g potato starch
20 g Cointreau® 60%
Total weight: 395 g
Step
Place the purées in a saucepan. Add the inverted sugar, then
the powders previously mixed together. Bring to the boil. Blend
together and pour around 100 g of confit into 14 cm ø Flexipan®
inserts. Set aside in the freezer to finish.
4. MILK CHOCOLATE MOUSSE, PASSION FRUIT & COINTREAU®
Ingredients
170 g whipping cream
50 g passion fruit purée
1 vanilla pod
80 g egg yolks
50 g caster sugar
160 g milk couverture chocolate 35%
70 g gelatin mass (10 g gelatin powder 200 blooms and
60 g water)
520 g whipped cream
40 g Cointreau® 60%
Total weight: 1 140 g
Step
To make a custard: cook the whipping cream, passion fruit purée,
vanilla pod (split and scraped), egg yolks and caster sugar together
at 85°C. Immediately pour over the chocolate and gelatin mass.
Cool to 30°C before adding the whipped cream and Cointreau®.
Set aside to assemble entremets.
5. MILK CHOCOLATE MIRROR ICING
Ingredients
300 g caster sugar
125 g water
300 g glucose
200 g sweet condensed milk
140 g gelatin mass (20 g gelatin powder 200 blooms and
120 g water)
300 g milk chocolate couverture
Total weight: 1 365 g
Step
In a saucepan, cook the caster sugar until dry, then stop cooking
with the water and hot glucose. Adjust the weight of waterglucose
caramelized sugar to 725 g with water if necessary. Pour
the mixture over the sweet condensed milk, gelatin mass and
milk chocolate couverture. Blend with an immersion blender and
set aside in the fridge. Before use, heat icing to 40°C and use at
28°C.
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
In circles 16 cm in diameter and 4.5 cm high, lined with a strip of
PVC tape, place a reconstituted crumble disk at the bottom.
Arrange the milk chocolate mousse, passion fruit and Cointreau®,
hazelnut dacquoise and mousse again.
Place a palate of mango, passion fruit and Cointreau® confit and a
few crushed caramelized hazelnuts.
Smooth over the circle with the remaining mousse and place in
the freezer.
Unmold the entremets.
Cover with milk chocolate mirror icing.
Decorate with a belt of milk chocolate couverture, a wedge of
mango and a few pieces of passion fruit.
