Recipe for the Bee Happy entremet by Chef Jean-Thomas Schneider - Maé innovation

Name: Recipe for the Bee Happy entremet by Chef Jean-Thomas Schneider - Maé innovation
Ingredients: 240 g Butter 82%; 240 g Egg whites; 108 g Amylaced powdered sugar; 108 g White almond powder; 168 g Granulated sugar; 19.2 g Inverted sugar (Louis François); 96 g Flour T45; 0.2 g Fine salt; 20.4 g Rapeseed oil; 444 g Pineapple puree 100% (Boiron); 62.2 g Sugar; 88.8 g Glucose powder DE40 (Louis François); 10.7 g Pectin 325NH95 (Louis François); 75 1/2 g Butter 82%; 1.8 g Tartaric acid (Louis François); 515.4 g Cream 35%; 5.8 g Lime zest (2.9 g + 2.9 g); 60.1 g Sugar; 2.9 g Carrageenan iota (Louis François); 85.9 g Pasteurized egg yolks; 420.2 g Whole milk; 144.1 g Honey; 6 g Muscovado sugar; 120.1 g Pasteurized egg yolks; 78 g Fish gelatin mass (see recipe); 540.3 g Cream 35%; 9.8 g Fish gelatin 200 bloom (Louis François); 68.3 g Water; 140 g White chocolate; 50 g Cocoa butter

mae-innovation.com

Discover BEE HAPPY, the exclusive recipe by Jean-Thomas Schneider made in the honeycomb gallet mould. An exceptional dessert to share.

View full recipe on mae-innovation.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mae-innovation.com.

Share this recipe:

Cooking tools: