Exotic Entremet
Ingredients
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Coconut Financier
Almond Dacquoise
Yuzu Crunchy Ganache
Passion Fruit Cremeux
Mirall White, Yellow, Green (background)
Black Mirror Glaze (spider effect)
Method
Coconut Financier recipe execution
Step 1
Put the coconut, the icing sugar and the flour in a bowl.
Step 2
Αdd the egg while stirring.
Step 3
Αdd the melted margarine and mix well.
Step 4
Spread 700 gr. on a 40×60 baking tray and bake at 165 for 7 minutes.
Almond Dacquoise recipe execution
Step 1
Roast the almonds.
Step 2
Beat the italian merinque mix in the mixer with the water until the meringue is formed
Step 3
Add the almonds and the sugar at the end of the beating.
Step 4
With a pastry bag, pipe circles to the desired diameter.
Step 5
Bake at 160 for 15 minutes.
Yuzu Crunchy Ganache recipe execution
Step 1
Put Ariba white with Deluxe Yuzu in a bowl.
Step 2
Boil the Décor up and pour it over in the bowl.
Step 3
Whisk until smooth and glossy.
Step 4
Allow the ganache to cool / set and add the feuilletine.
Passion Fruit Cremeux recipe execution
Step 1
Boil the puree with the sugar.
Step 2
Pasteurise the eggs with the puree.
Step 3
Add the softened gelatin in the mix and stir until melted.
Step 4
Pour over the margarine and the white chocolate and mix well until all ingredients desolved.
Step 5
Put in the fridge and let it set.
Preparation of the mirror glazes
Heat in the microwave and stir slowly, avoiding bubbles. Dissolve the colors first in the water of the recipe and then mix them in the mirror glaze or in the mirall white.
Composition of the dessert
Cut the coconut financier to the diameter of the insert you want, pipe on top of it a circle with a pastry bag yuzu crunchy ganache, then stick the almond dacquoise on top and with a pastry bag pipe in a circle a layer of passion fruit cremeux. Once we finish the coconut mousse we fill our moulds and put in the center the insert we made. We put our molds in the freezer to freeze well at -18 at least, so that they can be easily unmolded.
Décor
For decor we will glaze our entremet with the spider web effect. After unmolding our dessert, first pour the mirall white covering its entire surface, then add a little yellow and green mirall and finally pour a black mirror glaze on a spatula and flatten the surface, leave it to cool before placing it on our plate.
