Recette Tropical almond Guanaja | Produits Laitiers de France

Ingredients

• Dark Chocolate Icing
• 150g Water
• 300g Caster Sugar
• 300g Glucose
• 200g Sweetened Condensed Milk
• 21g 200 Bloom Gelatine Powder
• 250g 64% Manjari Valrhona Chocolate
• Coconut Dacquoise
• 208g Caster Sugar
• 350g Egg Whites
• 208g Icing Sugar
• 208g Grated Coconut
• 58g T45 Pastry Flour
• 1.5g Egg White Powder
• Creamy Mango and Passionfruit Purée
• 116g Mango Purée
• 116g Passionfruit Purée
• 283g Egg Yolks
• 225g Caster Sugar
• 583g Liquid cream
• Chocolate Shortbread
• 200g T45 Pastry Flour
• 33g Cocoa Powder
• 2.5g Vanilla Extract
• 40g Egg Yolks
• 120g Unsalted Butter
• 80g Powdered Sugar
• A pinch of salt
• Almond Sponge Cake
• 298g 50% Almond Paste
• 74g 50% praline
• 233g Eggs
• 33g Invert Sugar
• 3g Salt
• 56g T45 Pastry Flour
• 102g Unsalted Butter
• Guanaja Mousse
• 100g 35% Heavy Cream
• 110g Milk
• 15g Powdered Sugar
• 10g Gelatine Sheets
• 270g 70% Guanaja Valrhona
• 540g 35% Liquid cream