Recipe of Valentine's Heart entremets

Recipe

VALENTINE'S HEART

Recipe for 20 individual entremets

ALMOND DUJA CRISP

185 g - Roasted raw almonds
21 g - Icing sugar
12 g - Butter
70 g - White chocolate couverture
1 g - Fleur de sel
65 g - Feuillantine
4 g - Vanilla powder
358 g - Total weight
350 g - Weight for one 20 x 20 cm frame, 4 mm thickness

VANILLA PAIN DE GÊNES (GENOA BREAD)

270 g - 50% almond paste
10 g - Liquid vanilla
4 g - Vanilla pod
2 g - Salt
188 g - Whole eggs
20 g - Almond powder
41 g - Warmtex INGREDIUM
27 g - Amaretto liqueur
99 g - Melted butter
660 g - Total weight
600 g - Weight for one 40 x 30 cm flexipat

MORELLO CHERRY COMPOTE

17 g - Butter
440 g - PONTHIER Morello cherries
229 g - Amarena semi-candied cherries (Agrimontana)
62 g - Cherry cream liqueur
2 g - Fleur de sel
11 g - PONTHIER lemon puree
1 piece - Vanilla pod
28 g - Brown sugar
1,2 g - Xanthan INGREDIUM
1,2 g - Pectine NHX INGREDIUM
2 g - Candied ginger
4 g - Buddha's hand
1 g - Morello cherry flavor
799 g - Total weight

ALMOND MILK MOUSSE

120 g - Milk
120 g - Cream 35% fat
24 g - 70% almond paste
48 g - 100% raw almond paste
48 g - Egg yolks
36 g - Caster sugar
42 g - Gelatin mass INGREDIUM (6 g powdered gelatin + 36 g water)
18 g - Amaretto liqueur
312 g - Whipped cream
768 g - Total weight

1.
ALMOND DUJA CRISP
Roast the raw almonds in a convection oven at 150°C for about 20 minutes. Blend the almonds with the icing sugar in a food processor. Add the butter, fleur de sel, white chocolate, and vanilla powder. Blend again. Gently fold in the feuillantine using a spatula. Spread to a thickness of 4 mm. Chill at 4°C. Cut out heart shapes using a cookie cutter. Freeze and set aside for assembly.
2.
VANILLA PAIN DE GÊNES
Soften the almond paste with the whole eggs, salt, vanilla pod, and liquid vanilla. Whisk to emulsify. Gently fold in the starch and almond powder. Add the Amaretto and melted butter. Spread the mixture in a flexipat and bake in a convection oven at 170°C for about 12 minutes. Cut out heart shapes using a cookie cutter.
3.
MORELLO CHERRY COMPOTE
Melt the butter and brown sugar (reserve a small amount of brown sugar to mix with the pectin and xanthan). Add the frozen morello cherries. Allow them to thaw and reduce slightly. Add the semi-candied cherries, vanilla caviar, grated candied ginger, and grated Buddha's hand. Reduce to 550 g. Lightly blend to retain some texture. Add the pectin and xanthan mixture and bring to a vigorous boil. Add the lemon juice. Cool to 4°C. Pipe 25 g onto the biscuits.
4.
ALMOND MILK MOUSSE
Heat the milk and cream with the almond paste. Blend and strain. Cook a custard at 85°C with the caster sugar and egg yolks. Add the gelatin mass and blend. Incorporate the Amaretto and cool to 29°C. Gently fold in the whipped cream. Use immediately.
5.
ASSEMBLY AND FINISHING
In the "Cœur drapé" mould (ref. 074063), pour a thin layer of tempered white chocolate fluidified with 10% cocoa butter. Pour the almond milk mousse into the mold. Place the biscuit and compote insert. Seal with the almond duja crisp. Freeze. Spray with raspberry cocoa butter (ref. 045009). Decorate with a few pink praline pieces and a personalized chocolate decoration.