Entremets Jasmin

Entremets Jasmin

  • 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.
Level:
Medium
Makes:
6 entremets of 16cm diameter
Shelf life:
3 days
Conservation:
+3 Celsius

Almond Sponge

Ingredients

  • 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

Preparation

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

Caramel & Passion fruit cremeux

Ingredients

  • 1.0 lb
    Chw-o050niboe6
  • 12.2 oz
    Sugar
  • 4.6 oz
    Butter
  • 14.1 oz
    Cream 35%
  • 3 each
    Vanilla bean
  • 7.1 oz
    Passion fruit puree

Preparation

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

Mango Compote

Ingredients

  • 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

Preparation

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

Jasmin Tea Infusion

Ingredients

  • 1.1 oz
    Infusion of jasmine tea
  • 1.2 lb
    Milk

Preparation

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

CARMA Niobo 34% & Jasmin Light Chocolate Mousse

Ingredients

  • 2.3 lb
    Chw-o050niboe6
  • 1.1 lb
    Infusion of jasmine tea
  • 0.7 oz
    Gelatin 200 bloom
  • 3.5 oz
    Water
  • 2.3 lb
    Cream 35%

Preparation

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

Almond Streuzel

Ingredients

  • 7.1 oz
    Brown sugar
  • 7.1 oz
    Cold butter
  • 7.1 oz
    Almond powder
  • 7.1 oz
    Flour

Preparation

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

Glacage mirroir CARMA Niobo 34%

Ingredients

  • 10.6 oz
    Chw-o050niboe6
  • 0.0 gr
    F012314
  • 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

Preparation

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

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