Lime-milk chocolate entremets
- Level:
-
Easy
Financier sponge
Ingredients: Financier sponge
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450 gegg white
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250 gsugar
Preparation: Financier sponge
Whisk to soft peaks
Ingredients: Financier sponge
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200 galmond powder
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65 ghazelnut powder
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250 gicing sugar
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170 gflour
Preparation: Financier sponge
Fold in all sifted powders
Ingredients: Financier sponge
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1 pod(s)vanilla
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2 zestlemon
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150 gbutter
Preparation: Financier sponge
Finalize by adding the melted butter, vanilla and lemon zests
Ingredients: Financier sponge
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150 gbutter
Preparation: Financier sponge
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
Ingredients: Lime-milk chocolate cream
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340 g35% cream
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2 zestlime
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75 gegg yolks
Preparation: Lime-milk chocolate cream
Cook an anglaise up to 85˚C.
Ingredients: Lime-milk chocolate cream
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250 g
Preparation: Lime-milk chocolate cream
Pour over and emulsify.
Ingredients: Lime-milk chocolate cream
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20 ggelatin mass
Preparation: Lime-milk chocolate cream
Add.
Lime cream
Ingredients: Lime cream
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700 gcream
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135 gsugar
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5 piece(s)lime zest
Preparation: Lime cream
Heat and infuse the lime zests.
Ingredients: Lime cream
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80 ggelatin mass
Preparation: Lime cream
Add.
Ingredients: Lime cream
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580 gslightly whipped cream
Preparation: Lime 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.
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