Recipe of the month

SPRING SWEET

Recipe for 2 entremets at 18 cm diameter.

ALMOND DACQUOISE SPONGE

• Egg whites 72 g
• Caster sugar 60 g
• Icing sugar 36 g
• Almond powder 60 g
• Potato starch 18 g

Whip whites and gradually add sugar. Mix powders before sifting and then folding into previous meringue. Pipe 2 discs of 16 cm diameter with a N°10 tip. Bake at 180°C for 10-12 minutes. Cut each disc to 16 cm.

ALMOND STREUZEL

• Butter 42 g
• Raw “unrefined” sugar 42 g
• Half brown rice flour 45 g
• Almond powder 45 g
• Salt “fleur de sel” 0.5 g

Mix ingredients together. Bake at 160°C for approximately 20 minutes.

MILKY CRUNCH

• Couverture Équatoriale Lactée 35% (Valrhona) 30 g
• Butter 20 g
• Almond/hazelnut praline 50% 105 g
• Almond streuzel, baked 150 g
• Corn Flakes 30 g

Melt couverture with butter and add praline. Add streuzel pieces and cornflakes. Spread into 2 rings at 16 cm diameter and place almond dacquoise on top.

STRAWBERRY JELLY

• Strawberry puree 400 g
• Wild strawberry puree 130 g
• Lemon puree 18 g
• Caster sugar 60 g
• Pectin NH 10 g

Heat purees to 40°C. Add sugar mixed with pectin and boil for 1 minute. Cool to 50°C before pouring 200 g onto the dacquoise and keep remaining jelly for decoration.

MILK CHOCOALTE KALAMANSI MOUSSE

• Kalamansi puree 110 g
• Butter 40 g
• Glucose DE38 90 g
• Gelatin powder (200 Bloom) 8 g
• Water (for gelatin) 48 g
• Couverture Équatoriale Lactée 35% (Valrhona 360 g
• Cream 35% fat 400 g

Soak gelatin in water. Heat puree with butter and glucose to 60°C before adding melted gelatin. Pour onto milk chocolate, emulsify with hand blender and cool to 30°C. Fold in whipped cream and use immediately.

VANILLA WHIPPED GANACHE

• Cream 35% fat 150 g
• Vanilla bean 1/2 piece
• Gelatin powder (200 Bloom) 2.5 g
• Water (for gelatin) 15 g
• Couverture Opalys 33% (Valrhona) 77 g
• Cream 35% fat 200 g

Soak gelatin in water. Heat 150 g cream with vanilla and add melted gelatin. Pour onto chopped chocolate and leave to melt before emulsifying with a hand blender. Add remaining 200 g cream and refrigerate for at least 3 hours before whipping in mixer. Immediately pipe crown with a small saint-honoré tip onto a sheet of baking paper and blast freeze.

DARK GLAZE

• Water 100 g
• Caster sugar 250 g
• Cream 35% fat 200 g
• Glucose DE38 74 g
• Cocoa powder 80 g
• Gelatin powder (200 Bloom) 12 g
• Water (for gelatin) 72 g

Boil 100 g water with sugar, cream and glucose. Off the heat add sifted cocoa powder and stir well before boiling again for 1 minute, constantly whisking. Off the heat, add soaked gelatin and strain before quickly cooling.

ASSEMBLY AND FINISHING

• Cocoa butter 10 g
• Red colour, food base 1 g

Spray whipped ganache crown with red spray. Pipe strawberry jell yon the inside and blast freeze. Glaze entremets with dark glaze. Place ganache/jelly on top.