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Home / Exotic Entremet

Exotic Entremet

Exotic Entremet

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Coconut Crumble
  • Coconut Lime Dacquoise
  • Pineapple Confit
  • Passion Fruit Gelee
  • Crème Brûlée Insert
  • Passion Fruit Mousse
  • White Chocolate Evolution Glaze

Coconut Crumble

150g (5.3oz)
150g (5.3oz)
75g (2.6oz)
120g (4.2oz)
100g (3.5oz)
20g (0.7oz)
180g (6.3oz)
2g (0.1oz)
as needed

Method of Preparation

  1. Place all ingredients (except Cacao Barry Mycryo) in a 5-quart mixer with a paddle and mix at a low speed until loose and crumbly.
  2. Crumble by hand on a Silpat® lined sheet pan.
  3. Bake at 160°C/320°F until golden brown.
  4. Remove from the oven and dust with Cacao Barry Mycryo.

Coconut Lime Dacquoise

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)
100g (3.5oz)
25g (0.9oz)
30g (1.1oz)
65g (2.3oz)
12g (0.4oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.
  4. Combine the sifted coconut, almond flour, pastry flour and powdered sugar.
  5. Take a portion of the stiffly whipped meringue and fold in the dry ingredients and lime zest.
  6. Combine this mixture with the rest of the meringue.
  7. Spread into mold and bake at 325°F/163°C in a conventional oven until done.

Pineapple Confit

500g (17.6oz)
500g (17.6oz)
1000g (35.3oz)
2g (0.1oz)

Method of Preparation

  1. Bring sugar and water to a boil; stir in pineapple.
  2. Cook until pineapple is transparent and tender.
  3. When cool, add lime zest.

Passion Fruit Gelee

400g (14.1oz)
80g (2.8oz)

Method of Preparation

  1. Warm in the microwave.
  2. Add and whisk until well incorporated.
  3. Pour over Pineapple Confit or insert in entremet.

Crème Brûlée Insert

150g (5.3oz)
375g (13.2oz)
375g (13.2oz)
20g (0.7oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into desired insert mold and freeze until final assembly.

Passion Fruit Mousse

200g (7.1oz)
1000g (35.3oz)
175g (6.2oz)
95g (3.4oz)

* can be replaced with

Method of Preparation

  1. Place all ingredients in the bowl of an electric mixer.
  2. Whisk to soft peaks.

White Chocolate Evolution Glaze

1000g (35.3oz)

Method of Preparation

  1. Heat to 30-35˚C/86-95˚F.
  2. Place frozen entremet on a glazing screen.
  3. Pour glaze over entremet and use an offset spatula to sweep across the top of the entremet, removing excess glaze.
  4. Place entremets on a cake board and transfer to the refrigerator.
  5. Decorate as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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