Entremets My Valentine

Recipe

MY VALENTINE

Recipe for 2 Cœur (Form 088192)

GLUTEN FREE SABLE

327 g - Butter 84%
531 g - Rice flour
100 g - Almond Powder
45 g - Tapioca Starch
210 g - Powdered Sugar
185 g - Whole eggs
3 g - Maldon Sea Salt

LIME DACQUOISE

430 g - Pasteurised Egg White
15 g - Albumen INGREDIUM
245 g - Sugar
65 g - Inulin INGREDIUM
110 g - Rice flour
310 g - Almond powder
25 g - Limette Zest, PONTHIER

WHITE CHOCOLATE & ALMOND CRUNCH

200 g - Brown sugar
200 g - Butter 82%
160 g - Rice flour
200 g - Almond powder
20 g - Passion fruit powder
50 g - Raspberry powder
3 g - Maldon Sea Salt
220 g - White chocolate
30 g - Cocoa butter
80 g - Almond paste
100 g - Koa Cacoa Flakes

RASPBERRY COMPOTE

1 000 g - PONTHIER raspberry puree
100 g - Sugar
12 g - Agar INGREDIUM
150 g - Fresh raspberries

GREEK YOGHURT MOUSSE

790 g - Cream 35%
2 pc - Seeds from vanilla pods
210 g - Sugar
160 g - Egg yolk
170 g - Gelatin mass (Gelatin F INGREDIUM, 1:5)
210 g - Greek Yoghurt 10% Fat
160 g - Whipped Cream 35%

RED GLAZE

75 g - Water
150 g - Sugar
150 g - Glucose syrup
100 g - Condense milk
225 g - Cream 35%
90 g - Gelatin mass (Gelatin F INGREDIUM, 1:5)
550 g - White chocolate
150 g - Clear Nappage Gel
10 g - Red colour

1.
GLUTEN FREE SABLE
Mix all the dry ingredients in the Robot Coupe. Mix in the butter. Add the whole egg and mix to a dough. Roll out directly between sheets of baking paper to a thickness of 3 mm.Freeze. Cut out hearts. Slightly bigger than the form. Bake at 160°C.
2.
LIME DACQUOISE
Whip the egg whites and albumin powder together. Slowly add the sugar and inulin and continue to whip. Fold in the rice flour and almond powder. Fold in the lime zest.Spread on a prepared baking sheet to a thickness of about 1 cm. Bake at 160°C for 20 minutes. Use a heart-shaped cookie cutter to cut out small hearts, slightly smaller than the form. Then bake for another 10 minutes until a light golden brown color develops.
3.
WHITE CHOCOLATE & ALMOND CRUNCH
Beat the butter, sugar and salt until creamy. Add the rice flour, almond flour and fruit powder and make a crumble. Spread on a prepared baking sheet and bake at 140⁰c until golden brown. Leave to cool. Melt the chocolate and cocoa butter. Mix in the almond paste. Mix in the crumble and Koa Flakes. Roll out to a thickness of ½ cm and freeze. Use the same cutter as for the dacquoise to cut out hearts and freeze again.
4.
RASPBERRY COMPOTE
Mix the sugar and agar together. Add to the puree and bring to the boil slowly. Bring to the boil briefly, then pour into a separate container and leave to cool completely. Blend until smooth. Mix in the fresh raspberries.
5.
GREEK YOGHURT MOUSSE
Make a crème anglaise from the cream, vanilla, sugar and egg yolks. Stir in the gelatin and yogurt. At about 30°c, fold in the whipped cream.
6.
RED GLAZE
Boil water, sugar and glucose. Add cream and condensed milk, boil again. Add chocolate, gelatine, Nappage Gel and color. Allow to melt briefly and then emulsify with a hand blender. Pass through a fine sieve.
7.
BUILDING AND FINISHING

Stick the Crunch to the Dacquoise and then to the Sables with a little of the raspberry gel. Pipe the raspberry gel onto the Crunch and decorate with a few raspberries. Freeze until everything is firm. Make the mousse and fill the molds 1/3 full. Press the Heart Cores directly into the center until they come under the rim. Spread away the remaining mousse. Freeze. When the Hearts are frozen, use a little hot water to loosen them from the molds. Freeze again until needed. Spray half of the Hearts with a little White Velvet Spray and freeze again. Glaze the other half with the Red glassage. Then place them directly on to the sables. Decorate the tartlets with the flowers and logos.