Paradiso Entremet - Pastry and bakery - Elle & Vire Professionnel

Ingredients

• 150 g icing sugar
• 75 g almond powder
• 125 g grated coconut
• 30 g T55 flour
• 225 g egg whites
• 75 g fine sugar
• 1/2 lime
• 50 g lime juice
• 60 g water
• 50 g fine sugar
• 4,5 g Gelatine leaves
• 30 g feuilletine
• 120 g ivory chocolate
• 12 g cocoa butter
• 500 g guava pulp
• 350 g Excellence whipping cream 35% fat
• 8 g Gelatine leaves
• 94 g egg white
• 1 g cream of tartar
• 50 g egg yolks
• 31 g flour
• 31 g starch
• 60 g tempered white chocolate
• 300 g fine sugar
• 125 g water
• 200 g Excellence whipping cream 35% fat
• 100 g glucose syrup
• 14 g Gelatine leaves
• 250 g white chocolate
• 125 g neutral glaze
• Titanium dioxide