Astilla
Astilla
Astilla
Praline cremeux :
125g milk Heat the milk, cream and milk powder.
125g cream Add the yolks and the sugar, cook the cremeux to 85°C.
10g powdered milk Add the gelatin and praline and then immediately pour
30g sugar the cremeux into molds in the freezer.
40g egg yolk
75g praliné
21g gelatin mix
Praline confit :
90g crème UHT Boil the cream
120g praliné amande 50% Pour on the almond praline and almond paste.
20g pâte pure amande 100% Mix and add the salt.
0.5g fleur de sel Pipe into the insert mold. Freeze.
Almond mousse :
134g milk Heat the milk, the cream and the powdered milk.
34g cream Mix the sugar with the egg yolk.
30g powdered milk Cook the cream like an english cream (85°C) whisking all
280g 50% almond paste the time.
40g egg yolk Add the gelatin and the almond paste and mix with an
50g gelatin mix hand blender.
5g amaretto Cool down the cream to 30°C, add the whipped cream
200g whipped cream and the amaretto, use directly.
Dulcey spray :
150g Dulcey couverture Melt the couverture and the cocoa butter to 45°C, mix, sift
150g cocoa butter and spray directly.
Assembly :
For the entremets, make reverse assembly, pipe the mousse in the silikomart "stone" mold,
line the edges, then place the creamy and confit double insert.
Pipe the mousse up to 70% of the mold, place the sponge then the reconstituted shortbread,
smooth and then freeze.
Unmold the frozen dessert, spray with the dulcey spray gun.
Decorate with light brown sponge cake, caramelized almonds, crunchy cookie and dried fruit
skin, make some almond confit dots and place a few pieces of gold leaf