Exotic Entremets

Recipe

EXOTIC ENTREMETS

Recipe for 9 “Concentrique” silicone moulds (Ref. 098306)
Stainless steel rings or an insert template 5 mm smaller than the mould

MATCHA SPONGE, 1X 60X40X1 CM BAKING MAT

120 g - Butter
120 g - T45 flour
40 g - T55 flour
250 g - Whole eggs
200 g - Egg yolks
100 g - Milk
150 g - Sugar
360 g - Egg whites
14 g - Matcha powder
1354 g - Total

COCONUT DACQUOISE WITH GREEN TEA: 150⁰C CA. 20 MINUTES, 1X 60X40X1 CM BAKING MAT

195 g - Egg white
300 g - Sugar
12 g - Matcha powder
187 g - Almond powder
38 g - Corn starch
60 g - Melted Butter
Grated Coconut
792 g - Total

RICE PUDDING WITH COCONUT CREME

150 g - Coconut milk
150 g - PONTHIER coconut puree
3 g - Natur Agrum INGREDIUM
28 g - Coconut fat
150 g - Pre Cooked Milk Rice
35 g - Gelatin mass (Gelatin F INGREDIUM 1:5)
516 g - Total

MANGO PINEAPPLE CONFIT

153 g - PONTHIER pineapple puree
33 g - PONTHIER yuzu puree
5 g - Pectin NHX INGREDIUM
17 g - Sugar
13 g - Glucose syrup 60DE
100 g - Mango Brunoise
321 g - Total

COCONUT VANILLA MOUSSE

190 g - PONTHIER coconut puree
60 g - Sugar
3 pieces - Vanilla pods
3 g - Natur Lin INGREDIUM
30 g - Inulin INGREDIUM
84 g - Gelatin mass (Gelatin F INGREDIUM 1:5)
620 g - Whipped Cream UHT 35%
987 g - Total

1.
MATCHA SPONGE, 1X 60X40X1 CM BAKING MAT
Mix the matcha tea with the sugar, then add the egg whites. Make a choux pastry with the milk, butter and both types of flour. Continue as for classic choux pastry. Beat the egg whites into a stiff meringue. Fold the meringue into the choux pastry. Spread evenly onto the mat and bake at 180c until light Golden Brown.
2.
COCONUT DACQUOISE WITH GREEN TEA: 150⁰C CA. 20 MINUTES, 1X 60X40X1 CM BAKING MAT
Beat the egg whites, sugar and tea with a pinch of salt until stiff. Mix the ground almonds and cornflour together and fold in. Fold in the butter. Pour into the baking mat and smooth the surface. Bake at 150 c for around 30 minutes. After baking, cut out shapes the same size as the core mould.
3.
RICE PUDDING WITH COCONUT CREME
Put the Natur Agrum, gel mass and coconut oil in a measuring jug. Bring the coconut purée and milk to the boil, then add to the coconut oil. Emulsify until smooth. Fold in the rice pudding.
4.
MANGO PINEAPPLE CONFIT
Bring both purées and the glucose to the boil. Mix the sugar with the pectin. Add to the purées and bring to the boil again briefly. Add the mango brunoise.
5.
COCONUT VANILLA MOUSSE
Heat the coconut purée with the vanilla and leave to stand. Strain finely and heat to 40°C. Add the natural linseed, inulin and sugar and emulsify with a hand blender. Add the dissolved gelatine mixture. Fold in the cream at 30°C.
6.
BUILDING AND FINISHING
Cut out a sponge cake the size of the centre of the mould and place it inside. Stick the dacquoise onto the sponge cake with a little confit.
Pour the rice cream over it, smooth it out and freeze until firm.
Pour the warm confit over it, smooth it out and freeze until firm.
Remove the core from the mould and keep frozen until ready to use.
Prepare the mousse. Pipe the mousse into the hollows of the mould, making sure there are no air bubbles.
Pipe the remaining mousse halfway into the mould. Press a core into the centre until it is below the top edge of the mould. Freeze until the mixture is firm.
Remove from the mould and spray with a 1:1 mixture of white chocolate and cocoa butter.
Decorate with mango purée and PCB decorations.