Entremets Jasmin

Romain Renard

Μέτρια

Φτιάχνει: 6 entremets of 16cm diameter

Good to go
Good for freezing

Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.

Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.

Διάρκεια ζωής:: 3 days
Conservation:: +3 Celsius

Περιέχει: 7 Συστατικά

Γράψτε ένα σχόλιο Αποθήκευση

1.2 lb

almonds
1.0 lb

Brown sugar
1.8 lb

Whole egg
7.9 oz

Butter softened
6.3 oz

Egg whites
3.9 oz

sugar

Combine the almond and sugar in the Robot-Coupe and mix well.
Add the eggs and mix for 10mns.
Whip the egg white with sugar and fold in the previous mix.
Bake at 175 Celsius for 20/25 min.

1.0 lb

Carma CHW-O050NIBOE6-127
12.2 oz

sugar
4.6 oz

Butter
14.1 oz

Cream 35%
3 each

vanilla bean
7.1 oz

Passion Fruit Puree

Warm up the cream and vanilla together and infuse.
Caramelized the sugar and add the butter then the hot cream.
Add caramel to the chocolate and then the passion fruit puree.
Crystallized in the fridge overnight.

10.6 oz

mango puree
5.3 oz

mango pieces
2.6 oz

Glucose
2.6 oz

sugar
0.3 oz

pectin NH
0.2 oz

Lime juice

Warm up the puree with the glucose.
Combine the sugar and pectin together and add it to the puree.
Boil for 1 min.
Add the mango pieces then the lime juice.
Reserved in the fridge.

1.1 oz

Infusion of jasmine tea
1.2 lb

milk

Combine the tea and milk together and infuse in the fridge overnight.
The following day pass through a sieve and complete back the weight if necessary.

2.3 lb

Carma CHW-O050NIBOE6-127
1.1 lb

Infusion of jasmine tea
0.7 oz

gelatin 200 Bloom
3.5 oz

water
2.3 lb

Cream 35%

Melt the chocolate and whip the cream.
Combine the gelatin and water.
Warm up the infusion to 50 Celsius.
Pour on top of the melted chocolate and mix.
Fold the cream when the mix is at 30 Celsius.

7.1 oz

Brown sugar
7.1 oz

cold butter
7.1 oz

almond powder
7.1 oz

Flour

Combine all together in the mixer until you have a dough.
Roll between 2 sheets of paper and reserve in the fridge.
Cut into cubes and bake at 150 Celsius until golden brown.

10.6 oz

Carma CHW-O050NIBOE6-127
0.0 gr

Ibc Power Flowers Classic White - Food Colorants - 50 pcs
10.6 oz

sugar
10.6 oz

Glucose
5.3 oz

water
7.1 oz

sweetened condensed milk
0.7 oz

Gelatin powder 200 bloom
3.5 oz

water

Combine the gelatin (20g) and water (100g).
Bring to a boil sugar, glucose, water, condensed milk.
At 80d pour onto melted chocolate.
Add the gelatin mass.
Glaze at 35c.

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