Ingredients
For
6
servings
200 g egg white
72 g sugar (1)
122 g grounded hazelnut
144 g sugar (2)
40 g flour
80 g mandarin puree
45 g passion fruit puree
1 orange, zest
175 g sugar
165 g egg
4 g gelatine
270 g Debic Brioche Butter
10 g Cointreau 60%
5 g orange compound
10 g lime juice
92 g water
165 g sugar
165 g glucose
32 g gelatine
165 white chocolate, Ivoire
120 g condensed milk
65 g neutral glazing
Preparation
Melt the dark chocolate, add the softened Brioche Butter.
Make sure the butter is not completely melted so that butter crystals remain present.
Portion 200 g / Silpat. Bake at 190°C for 12 minutes.
Beat the egg whites with the sugar (1), sieve the rest of the ingredients and fold them into the firm meringue.
Pipe on a tray covered with a baking sheet 6 spirals of dacquoise 15 cm Ø. Bake for 12 minutes at 195°C.
Bring the fruit purees, zest and sugar to the boil.
Realize an anglaise (84°C) with the eggs.
Add the soaked gelatine and allow to cool to ± 45 to 50°C.
Add the cold Brioche Butter, Cointreau, lime juice and compound and emulsify by mixing for 5 minutes.
Portion 125 g per interior mould and freeze.
Bring the Stand & Overrun and inverted sugar to the boil and pour onto the chocolate.
Emulsify by mixing with the hand blender.
While mixing, add the cold Brioche Butter.
Pour the ganache into a container and allow to set in the refrigerator.
Bring the Stand & Overrun (1) with the sugar (1) and the scraped-out vanilla to the boil.
Allow to infuse for half an hour.
Meanwhile, mix the egg yolks with the remaining sugar (2) and cook an anglaise (84°C) with the infused cream.
Finish this preparation by mixing the anglaise.
Add the soaked gelatine and allow to cool to 25-30°C.
Whip the Stand & Overrun (2) to soft peaks and fold in the cooled anglaise.
Bring the water with the sugar and glucose to a boil.
Cook for 2 minutes.
Emulsify with a hand blender.
While mixing, add the condensed milk and neutral jelly.
Allow to cool.
Assembly
Build the entremets upside down.
Start with the vanilla mousse on the bottom and chemise the sides of the ring with it as well.
Place the frozen layer mandarin crèmeux followed by the hazelnut dacquoise.
Add the remaining vanilla mousse.
Pipe a few dots of ganache on the brownies and freeze them.
Finishing touch
Finish this build-up with the combined ganache-brownies.
Freeze.
Demould the entremets and glaze them with the glaçage (35°C).
Finish with white chocolate decorations.
