Lime-milk chocolate entremets

Created by

Marc Pauquet -

level 1

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Recipe components

Callebaut® ingredients

Financier sponge

Ingredients	Preparation
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

Ingredients	Preparation
340g 35% cream 2zest lime 75g egg yolks	Cook an anglaise up to 85˚C.
250g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - C823 - 10kg Callets	Pour over and emulsify.
20g gelatin mass	Add.

Lime cream

Ingredients	Preparation
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.