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Home / Victoria

Victoria

Victoria

Rating:

Recipe Created By:
Jerome Landrieu
Difficulty:
Advanced

  • Components Of Recipe
  • Hazelnut Streusel
  • Chocolate Crunchy
  • Chocolate Pain de Gene
  • Pineapple Compote
  • Pineapple and Lime Cremeux
  • Pineapple Confit
  • Milk Chocolate Azima and Coriander Light Mousse
  • Method of Assembly

Hazelnut Streusel

152g (5.4oz)
75g (2.6oz)
42g (1.5oz)
135g (4.8oz)
3g (0.1oz)
195g (6.9oz)

Method of Preparation

  1. Combine everything together in blender.
  2. Roll the dough 5 mm.
  3. Bake at 160˚C / 320˚F for about 15 min.

Chocolate Crunchy

100g (3.5oz)
23g (0.8oz)
93g (3.3oz)
120g (4.2oz)
330g (11.6oz)
70g (2.5oz)

* can be replaced with

Method of Preparation

  1. Melt chocolate and butter.
  2. Add Hazelnut Praline, PreGel 5-Star Chef Pastry Select Hazelnut Superior Paste, and Hazelnut streusel.
  3. Spread.
  4. Freeze.

Chocolate Pain de Gene

150g (5.3oz)
180g (6.3oz)
130g (4.6oz)
25g (0.9oz)
180g (6.3oz)
180g (6.3oz)
85g (3.0oz)
60g (2.1oz)

Method of Preparation

  1. Whip almond paste, egg yolks, and eggs together.
  2. Melt cocoa paste and clarified butter.
  3. Add to previous mixture.
  4. In separate bowl, whip egg white and sugar.
  5. Fold mixtures together.
  6. Add sifted PreGel Cacao Togo (Cocoa Powder).
  7. Spread onto sheet pan.
  8. Bake for 10 minutes at 180°C / 356°F.

Pineapple Compote

50g (1.8oz)
350g (12.3oz)
1g (0.0oz)
5g (0.2oz)
20g (0.7oz)

Method of Preparation

  1. Cook slowly fresh pineapple and sugar.
  2. Add corn starch and rum.
  3. Simmer.
  4. Chill.

Pineapple and Lime Cremeux

300g (10.6oz)
120g (4.2oz)
4g (0.1oz)
180g (6.3oz)
140g (4.9oz)
180g (6.3oz)
10g (0.4oz)
44g (1.6oz)

Method of Preparation

  1. Infuse lime zest in lime puree overnight. Strain.
  2. Simmer purees and pour over eggs and sugar.
  3. Boil.
  4. Add butter, rum and gelatin mass.
  5. Burr mix.
  6. Chill.

Pineapple Confit

350g (12.3oz)
2g (0.1oz)
35g (1.2oz)
50g (1.8oz)
4g (0.1oz)
5g (0.2oz)

Method of Preparation

  1. Infuse overnight lime zest in pineapple puree. Strain.
  2. Add premixed sugar/pectin and glucose.
  3. Boil.
  4. Burr mix.
  5. Cast.

Milk Chocolate Azima and Coriander Light Mousse

180g (6.3oz)
10g (0.4oz)
42g (1.5oz)
300g (10.6oz)
360g (12.7oz)

Method of Preparation

  1. Infuse crushed coriander in milk overnight.
  2. Boil milk and strain.
  3. Add gelatin mass.
  4. Pour over chocolate, burr mix.
  5. At 40°C/104°F add whipped cream.

Method of Preparation

  1. Line an entremet ring with acetate.
  2. Pipe Milk Chocolate Azima and Coriander Light Mousse in the bottom of the ring, and up the sides of the acetate.
  3. Insert frozen disk of Pineapple Confit.
  4. Pipe a small amount of mousse on the confit disk.
  5. Insert the frozen disk of Pineapple Lime Cremeux, and pipe a small amount of the mousse on top of it.
  6. Insert the frozen disk of Pineapple Compote, and pipe a small amount of mousse on top of it.
  7. Insert the Chocolate Crunchy disk and pipe a small amount of mousse on it.
  8. Insert the Chocolate Pain de Genes and pipe a small amount of mousse on it.
  9. Finally, insert the disk of Hazelnut Streussel. It should be inserted so that it is level with the top of the cake ring.
  10. Clean any extra mousse from the sides and freeze the entremets.
  11. Unmold and glaze.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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