Recipe REMY MARTIN CHOCO ENTREMETS - Professionals

Ingredients

• 200 g almond paste min. 70%
• 25 g Rémy Martin® Cognac 50%
• 100 g milk
• 10 g gelatine
• 220 g Debic whipped cream (35% MF)
• 225 g butter
• 215 g sugar
• 120 g egg yolks
• 8 g coarse sea salt
• 28 g baking powder
• 300 g flour
• 100 g almond powder
• 35 g chocolate chips
• 35 g Mycryo® cocoa butter
• 115 g egg yolks
• 140 g sugar
• 300 g Debic cream (35% MF) (1)
• 400 g Mexico dark chocolate 66%
• 200 g Java milk chocolate 36%
• 55 g Rémy Martin® Cognac 50%
• 1 250 g Debic cream (35% MG) (2)
• 250 ml lime juice + zest
• 250 g water
• 250 g sugar
• 18 g gelatine
• 2 fresh mangoes