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Home / Entremet - Megeve

Entremet - Megeve

Entremet - Megeve

Rating:

Recipe Created By:
Frederic Hawecker
Difficulty:
Advanced

  • Components Of Recipe
  • Honey & Cinnamon Madeleine Biscuit
  • Sauteed Apples
  • Speculoos
  • Speculoos Mousse
  • Final Assembly

Honey & Cinnamon Madeleine Biscuit

200g (7.1oz)
140g (4.9oz)
70g (2.5oz)
200g (7.1oz)
8g (0.3oz)
4g (0.1oz)
2g (0.1oz)
180g (6.3oz)

* can be replaced with

Method of Preparation

  1. Combine eggs, brown sugar, honey and .
  2. Sift together dry ingredients and add to eggs.
  3. Stir in butter (melted to 50°C/122°F).
  4. Bake at 180°C/356°F for about 18 minutes.

Sauteed Apples

1000g (35.3oz)
70g (2.5oz)
70g (2.5oz)
10g (0.4oz)
10g (0.4oz)
10g (0.4oz)

Method of Preparation

  1. Combine apples, water and sugar mixed with pectin NH.
  2. Add orange zest and ; bring to a boil.
  3. Cool and pour over Honey & Cinnamon Madeleine Biscuit.

Speculoos

120g (4.2oz)
80g (2.8oz)
80g (2.8oz)
58g (2.0oz)
2g (0.1oz)
10g (0.4oz)

Method of Preparation

  1. Mix all ingredients.
  2. Spread between 2 sheets to a 2mm thickness.
  3. Bake at 150°C/302°F for about 20 minutes.
  4. Let cool and cut as needed.

Speculoos Mousse

105g (3.7oz)
32g (1.1oz)
10g (0.4oz)
228g (8.0oz)
6g (0.2oz)
30g (1.1oz)
72g (2.5oz)
32g (1.1oz)
10g (0.4oz)

Method of Preparation

  1. Make a syrup with the water, brown sugar and .
  2. Strain and re-boil; pour over Cacao Barry Zephyr White Couverture.
  3. Add bloomed melted gelatin, and butter.
  4. At 35°C/95°F, add whipped cream.
  5. Pour over apples.

Final Assembly

as needed

Method of Preparation

  1. Remove from frame.
  2. Glaze with , mixed with ground cinnamon.
  3. Cut to desired dimensions.
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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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