Lime-milk chocolate entremets

Created by

  • Marc Pauquet -
level 1

Recipe components

Used Callebaut products

Financier sponge

IngredientsPreparation
  • 450g
    egg white
  • 250g
    sugar

Whisk to soft peaks

  • 200g
    almond powder
  • 65g
    hazelnut powder
  • 250g
    icing sugar
  • 170g
    flour

Fold in all sifted powders

  • 1pod(s)
    vanilla
  • 2zest
    lemon
  • 150g
    butter

Finalize by adding the melted butter, vanilla and lemon zests

  • 150g
    butter

Add melted

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 175˚C for 15-18’ into a convectional oven.

Lime-milk chocolate cream

IngredientsPreparation
  • 340g
    35% cream
  • 2zest
    lime
  • 75g
    egg yolks

Cook an anglaise up to 85˚C.

Pour over and emulsify.

  • 20g
    gelatin mass

Add.

Lime cream

IngredientsPreparation
  • 700g
    cream
  • 135g
    sugar
  • 5piece(s)
    lime zest

Heat and infuse the lime zests.

  • 80g
    gelatin mass

Add. 

  • 580g
    slightly whipped cream

Fold in at 20˚C, use directly.

Finishing and assembly

The recipe is for 2 frames of 10*30 cm. 
Place the financier sponge at the bottom. Cover with some lime milk chocolate cream. Place a second sheet of financier sponge. Fill up with the lime cream. Keep in the freezer. Cut into 2.5 cm slices and decorate to taste.