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Green Apple and Hazelnut Entremets

A creation by Lloyd Hamon

Green Apple and Hazelnut Entremets

Almond Dacquoise

  • Egg white - 195 g
  • Sugar - 195 g
  • Icing sugar - 60 g
  • Almond powder - 165 g
  • Flour T45 - 45 g
Mix almond powder with icing sugar and flour.
Whip egg white with sugar.
Mix all together
Bake at 170ºC for 8 to 10 minutes.

Streusel paste

  • Butter - 40 g
  • Brown sugar - 40 g
  • Almond powder - 40 g
  • Flour T45 - 40 g
Mix all ingredients together.
Cook at 160ºC for 15 minutes.

Streusel

  • Dark chocolate 58% - 40 g
  • Cocoa butter - 6 g
  • Hazelnut paste - 65 g
  • Streusel paste - 150 g
Melt chocolate and cocoa butter.
Add hazelnut paste.
Add streusel paste

Hazelnut mousse

  • Milk - 60 g
  • Dark chocolate 58% - 45 g
  • Hazelnut paste - 45 g
  • Gelatin mixture - 30 g
  • Whipped cream - 310 g
Boil milk then add it on the chocolate and hazelnut paste. Add gelatin then mix.
At 30ºC add the whipped cream.

Green apple mousse

  • Les vergers Boiron Green Apple Puree - 275 g
  • Lemon juice - 20 g
  • Cream - 50 g
  • Sugar - 30 g
  • Corn starch - 20 g
  • Cocoa butter - 22 g
  • Gelatin mixture - 50 g
  • Whipped cream - 100 g
  • Green apple liquor
Heat puree with lemon juice and cream
Add corn starch and sugar and boil.
Add gelatin mixture and cocoa butter
At 30ºC add whipped cream then liquor.

Green glaze

  • Water - 150 g
  • Sugar - 300 g
  • Glucose - 300 g
  • Concentrated milk - 200 g
  • White chocolate 34% - 300 g
  • Gelatin mass - 110 g
  • PCB Green Color
Boil water, sugar and glucose and color to 103ºC.
Then add concentrated milk, chocolate and gelatin mass.
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