Green apple and hazelnut entremets

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Almond Dacquoise

    Ingredients

    • Sugar - 195g
    • Icing sugar - 60g
    • Almond powder - 165g
    • Flour T45 - 45g
    • Egg white - 195g

    Mix almond powder with icing sugar and flour.
    Whip egg white with sugar.
    Mix all together
    Bake at 170ºC for 8 to 10 minutes.

  2. Streusel paste

    Ingredients

    • Butter - 40g
    • Brown sugar - 40g
    • Almond powder - 40g
    • Flour T45 - 40g

    Mix all ingredients together.
    Cook at 160ºC for 15 minutes.

  3. Streusel

    Ingredients

    • Cocoa butter - 6g
    • Hazelnut praline paste - 65g
    • Dark Chocolate (58%) - 40g
    • Streuzel - (paste) 150g

    Melt chocolate and cocoa butter.
    Add hazelnut paste.
    Add streusel paste

  4. Hazelnut mousse

    Ingredients

    • Milk - 60g
    • Hazelnut praline paste - 45g
    • Gelatin - 30g
    • Whipped cream - 310g

    Boil milk then add it on the chocolate and hazelnut paste. Add gelatin then mix.
    At 30ºC add the whipped cream.

  5. Green apple mousse

    Ingredients

    • Frozen fruit purée, sugar added : Green apple - 275 g
    • Lemon (juice) - 20g
    • Fresh cream - 50g
    • Sugar - 30g
    • Maizena® - 20g
    • Cocoa butter - 22g
    • Gelatin - 50g
    • Whipped cream - 100g
    • - 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.

    In this step

  6. Green glaze

    Ingredients

    • Water - 150g
    • Sugar - 300g
    • Glucose - 300g
    • Concentrated milk - 200g
    • white chocolate 34% - 300g
    • Gelatin - 110g
    • green coloring - PCB

    Boil water, sugar and glucose and color to 103ºC.
    Then add concentrated milk, chocolate and gelatin mass.

Download this recipe

Download Download