Mousse d’abricot et son crémeux chocolat au lait
Pastry recipe
-
Blueberry sponge
Ingredients
- Frozen fruit purée, sugar added : Blueberry - 400g
- Egg white - 300g
- Sugar - 375g
- Almond powder - 125g
- Flour - 160g
Whip the egg and sugar, add the almond flour and sifted flour.
Defrost a bit the frozen blueberry to take out extra water.
Pipe inside 16 cm x 2 cm high (250 g in each).
Bake at 190°C for 15 min.In this step
Frozen fruit purées -
Milk chocolat crémeux
Ingredients
- Whipped cream - 650g
- Egg yolk - 80g
- Milk chocolate - 450g
- Gelatine (sheet) - 3
- Hazelnut praline - 80g
Cook at 85°C the cream and yolks, add the gelatin.
Pour on top of the chocolate.
Add the praline and turn mix.
Fill up small silicon mold with the mix and freeze it. -
Feuillantine praline
Ingredients
- Praline - 360g
- Dark Chocolate 65% - 140g
- Pate Feuillantine - 340g
Melt chocolate and praline in water bate.
Add the croquantine flakes (feuillantine).
Spread on frozen blueberry sponge. -
Apricot mousse
Ingredients
- Frozen fruit purée, sugar added : Apricot - 1000 g
- Gelatine (sheet) - 12
- Italian meringue - 350g
- Whipped cream - 600g
Add the gelatin to the apricot puree >60°C, let it cooling down.
Add half of whipped cream, the egg white and the rest of cream.In this step
Frozen fruit purées -
Italian meringue
Ingredients
- Water - 70g
- Cooked sugar - 315g
- Egg white - 170g
-
Apricot glaze
Ingredients
- Frozen fruit purée, sugar added : Apricot - 250 g
- Frozen fruit purée 100% : Lemon - 10 g
- Water - 250g
- Pectin NH - 20g
- Sugar - 300g
- food coloring
Warm water, pree, lemon puree.
Add the pectin and the sugar.
Bring to the boil and add the gelatin.In this step
Frozen fruit purées
Frozen fruit purées -
Hazelnut cookie base
Ingredients
- Butter - 330g
- Sugar - 110g
- Flour T45 - 450g
- Hazelnut praline paste - 25g
- Hazel (powder) - 135g
- Salt - 1g
Mix everything together.
Spread the dough to 3 mm.
Cut disc and bake them at 170°C. -
Assembly
Garnish the silicon mold with apricot mousse, insert a dome of milk chocolate cremeux and feuillantine croquant.
Freeze them.
Unmold and glaze them around 34°C mix, depose them on top of almond hazelnut cookie base.
