Mont-Blanc 2.0
Recipe for Four entremets
For the coconut
croustillant
ingredients :
- 60 g Roasted coconut powder
- 160 g White chocolate
- 93,3 g Feuillantine pastry
process :
Melt the white chocolate and add the rest of the ingredients. Mix well.
For the soft chestnut
sponge cake
ingredients :
- 190,9 g Sicoly® sweetened chestnut purée
- 509,1 g Chestnut paste
- 318,2 g Eggs
- 190,9 g Egg whites
- 127,3 g Grapeseed oil
- 63,6 g Sugar
- 44,5 g Butter
- 44,5 g Cornstarch
process :
In a robot-coupe, blend chestnut paste, SICOLY® chestnut purée , eggs, grapeseed oil and cornstarch together. Beat egg whites and sugar together until obtaining soft peaks.
For the chestnut
and coconut crémeux
ingredients :
- 141,2 g Sicoly® sweetened chestnut purée
- 37,6 g No added sugar frozen coconut cream SICOLY®
- 124,7 g Butter
- 51,8 g Milk
- 37,6 g Egg whites
- 14,1 g Coconut liquor
- 4,7 g Cornstarch
process :
Mix milk, SICOLY® chestnut purée and SICOLY® coconut cream.
In a second bowl, mix egg yolks and cornstarch. Combine both mixtures and cook in the way of a pastry cream.
For the blackcurrant
confit
ingredients :
- 280 g Sicoly® blackcurrant purée
- 100 g SICOLY® no added sugar frozen raspberry purée
- 30 g Sicoly® lime juice
- 25 g Sugar
- 7 g NH pectin
- 1,7 g Powdered gelatin 200 bloom
process :
Heat SICOLY® blackcurrant purée, SICOLY® raspberry purée and SICOLY® lime juice at 40°C.
For the chestnut and coconut
vermicelle cream
ingredients :
- 133,3 g Sicoly® sweetened chestnut purée
- 44,4 g No added sugar frozen coconut cream SICOLY®
- 133,3 g Chestnut paste
- 44,4 g Chestnut cream
- 35,6 g Butter
- 8,9 g Coconut liquor
process :
With the flat beater (paddle), mix together SICOLY® chestnut purée, chestnut paste, chestnut cream and SICOLY® coconut cream.
Add softened butter and coconut liquor. Beat the mixture.
For the coconut
whipped ganache
ingredients :
- 208,7 g No added sugar frozen coconut cream SICOLY®
- 208,7 g Cream
- 417,4 g Cream
- 256,7 g 33% white chocolate
- 109,6 g Coconut liquor
- 42,8 g Glucose
- 7,1 g Powdered gelatin 200 bloom
process :
Heat cream (1) and glucose at 70°C. Add gelatin. Pour over melted chocolate and mix.
For the extra white
glazing
ingredients :
- 250 g Sugar
- 250 g Glucose syrup
- 250 g White chocolate
- 166,7 g Condensed milk
- 125 g Water
- 16,7 g Powdered gelatin 200 bloom
- 8,3 g Extra white powder colouring
- 3,3 g Madagascar vanilla pod
process :
In a saucepan, heat at 103°C water, sugar and glucose syrup. Add condensed milk and gelatin.
Pour the mixture over melted chocolate, extra xhite colouring powder and vanilla bean. Blend.
Strain the glaze and use around 30-35°C.
Assembly &
Finishes
Spread out the crunch dough into a 15 cm-diameter circle. Cut the sponge cake into a circle of the same dimension and place it on top of the crunch. Glue with a small quantity of crémeux.
Pour the crémeux over the sponge cake ( 100g per circle) and freeze. Then, pour the confit over the crémeux and freeze again.
Unmould and spread a small quantity of vermicelle cream on the side. Pipe the rest of the cream in a Mont-Blanc style (lines of cream).
Pipe the coconut whipped ganache into a 15 cm ring. Freeze. When set enough, glaze with the extra white glazing and place it on top of the first base.