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Zéphyr and Citrus Complicity

by Philippe Larcher 

Almond-Hazelnut Dacquoise
Madirofolo Chocolate Mousse
Ghana Mousse
Plating
Assembly
 

Almond-Hazelnut Dacquoise

Ingredients Preparation
  • 105almond powder
  • 105hazelnut powder

Sift

  • 230egg white

Whip

  • 75sugar

Add while whipping

Bake at 170°C (338°F) for 25 min.

  • Pralin Feuilletine

Cool down and spread a layer of Pralin Feuilletine

Madirofolo Chocolate Mousse

Ingredients Preparation
  • 200egg yolks
  • 200whole egg(s)

Mix

  • 340sugar

Cook at 123°C (253.4°F)

Pour on the egg yolks and eggs mix and cool down.

  • 580Madirofolo 65%

At 45°C (113°F), add

  • 840smooth double cream

Then add

Ghana Mousse

Ingredients Preparation
  • 600cream

Bring to a boil

Cool down and pour over

Mix and let it set for 24h in a cooler.
Whip before using.

Plating

Ingredients Preparation
  • Brillance Noire

Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust

Decorate the entremets base with mandarin segments and pansy flower.
Next to the dessert, shape a Zéphyr ice-cream quenelle.

Assembly

Ingredients Preparation

In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise.
Pipe the Madirofolo chocolate mousse (2/3) and cover with a thin chocolate couverture disk (5 cm diameter).
Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse.
Cool down in a freezer.

  • Barry Glace Fondant

Spray Barry Glace at 40°C (104°F) to get a velvety effect