Entremets chocolat, avocat et tortilla

Created by

Shigeo HiraiL'Avenue Owner and Chef

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Recipe components

Cacao Streusel (5 mm squares - 150°C - 25 mn)

Preparation	Ingredients
Preparation Mix.	Ingredients 100g butter 2g Vanilla 7g invert sugar 100g brown sugar
Preparation Add the almond powder, cacao powder, and weak flour and pack together. Filter through 5mm square mesh. Fire in the oven.	Ingredients 100g almond powder 10g cocoa powder 90g weak flour

Christian (Ø 14.5 cm - 80 g each)

Preparation Combine in a bowl	Ingredients 120g streusel (cacao) 27g tortilla 27g puffed rice
Preparation Combine together, melt, and add to the previous mixture.	Ingredients 60g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 14g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE 14g unsweetened almond paste
Pour onto the mold, cool, and harden.

Ganache (50g each)

Preparation	Ingredients
Preparation Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify.	Ingredients 100g 35% cream 8g invert sugar 56g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 29g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX

Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)

Preparation Add to a pan and heat.	Ingredients 90g grapefruit juice 375g grapefruit 30g honey 1beans(s) Vanilla
Preparation Add the granular sugar and pectin and boil down.	Ingredients 90g granulated sugar
Boil down until there is a Brix reading of 55%, move to a vat, and cool.

Avocado Cream (180g)

Preparation	Ingredients
Preparation Combine for the crème anglaise and heat.	Ingredients 52g milk 1beans(s) Vanilla 48g egg yolks 16g granulated sugar 16g invert sugar
Preparation Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain.	Ingredients 3g powdered gelatin 18g water 50g avocado 5g lemon juice
Preparation Mix in the melted Zéphyr.	Ingredients 60g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Preparation Mix in the mascarpone and whipped cream.	Ingredients 240g mascarpone 120g whipped cream

Chocolate Mousse (Ø16cm h:2cm)

Preparation Heat.	Ingredients 88g granulated sugar 40g water
Preparation Add to the water, heat to 65°C and beat.	Ingredients 104g egg yolks 25g egg white
Preparation Melt the chocolate, add a little whipped cream and mix. Add the previous mixture and and the remaining whipped cream and mix.	Ingredients 140g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 56g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX 300g whipped cream
Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened.

Montage

Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan.
Place the christian in the bottom and squeeze on the ganache.
Place the biscuits on top with a Ø14.5cm hole and, after soaking in the grapefruit liquor and syrup (30° on the Baumé scale), spread on the ruby grapefruit jam.
Pour on the avocado cream and cool and harden in a refrigerator.
Place the frozen mousse chocolate on top and pistol the appaleil from the combined Ocoa 70% and the cacao butter.
Decorate the surface with macaroons and gold leaf.