Lime-milk chocolate entremets
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Recipe components
Callebaut® ingredients
Financier sponge
Ingredients | Preparation |
---|---|
| Whisk to soft peaks |
| Fold in all sifted powders |
| Finalize by adding the melted butter, vanilla and lemon zests |
| Add melted |
Spread out on 35*28 cm baking tray covered with a Silpat sheet. |
Lime-milk chocolate cream
Ingredients | Preparation |
---|---|
| Cook an anglaise up to 85˚C. |
Pour over and emulsify. | |
| Add. |
Lime cream
Ingredients | Preparation |
---|---|
| Heat and infuse the lime zests. |
| Add. |
| Fold in at 20˚C, use directly. |
Finishing and assembly
The recipe is for 2 frames of 10*30 cm. |