Zéphyr™ and Citrus Complicity

Created by

Philippe Larcher

level 1

Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Almond-Hazelnut Dacquoise

Preparation Sift	Ingredients 105g almond powder 105g hazelnut powder
Preparation Whip	Ingredients 230g egg white
Preparation Add while whipping	Ingredients 75g sugar
Bake at 170°C (338°F) for 25 min.
Preparation Cool down and spread a layer of Pralin Feuilletine™	Ingredients Croustillants Filling - Pralin Feuilletine™ - 5kg bucket

Madirofolo Chocolate Mousse

Preparation Mix	Ingredients 200g egg yolks 200g whole egg(s)
Preparation Cook at 123°C (253.4°F)	Ingredients 340g sugar
Pour on the egg yolks and eggs mix and cool down.
Preparation At 45°C (113°F), add	Ingredients 580g Plantation Dark Couverture - Madirofolo 65% - pistols - 1kg bag
Preparation Then add	Ingredients 840g smooth double cream

Yuzu crémeux

Preparation Cook in a bain-marie, at 84°C (183.2°F)	Ingredients 100g yuzu juice 110g sugar 3 whole egg(s)
Preparation Add progressively	Ingredients 185g butter
Preparation Then add	Ingredients 1leaf/leaves soaked gelatin
Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze.

Ghana Mousse

Preparation Bring to a boil	Ingredients 600g cream
Preparation Cool down and pour over	Ingredients 420g Chocolate Milk Couverture - Ghana 40% - pistols - 2.5kg bag
Mix and let it set for 24h in a cooler. Whip before using.

Zéphyr™ White Chocolate Ice Cream

Preparation Cook	Ingredients 1l milk 300g cream 3 lime zest
Preparation Add	Ingredients 50g powdered glucose 20g trimoline 150g egg yolks 100g sugar 5g emulsifier (optional)
Preparation Cook at 85°C (185°F). Then pour over	Ingredients 300g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Mix and let it mature for 24h in a cooler in a Paco Jet bowl. Then freeze. Spin before using.

Plating

Preparation Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust	Ingredients Chocolate Glaze - Brillance Noire - 2kg bucket
Decorate the entremets base with mandarin segments and pansy flower. Next to the dessert, shape a Zéphyr™ ice-cream quenelle.

Assembly

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 Ø). Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse. Cool down in a freezer.
Preparation Spray Barry Glace at 40°C (104°F) to get a velvety effect	Ingredients M-6BGF