Valrhona Passion Fruit Entremet Cococuja Recipe

Name: Valrhona Passion Fruit Entremet Cococuja Recipe
Ingredients: 120g room temp butter; 2g fine salt; 80g confectioner's sugar; 30g almond flour; 50g eggs; 240g (60g + 180g) bread flour; 100g whole milk; 5g glucose; 3g gelatin sheets; 160g JIVARA 40% chocolate; 200g heavy cream 36%; 500g passion fruit purée; 12g gelatin sheets; 590g heavy cream 36%; 375g PASSION FRUIT INSPIRATION; 500g PASSION FRUIT INSPIRATION; 50g grape seed oil

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Place the half-spheres of JIVARA 40% namelaka in SILIKOMART Multiflex 40ml cylindrical silicone molds. Pour in the PASSION FRUIT INSPIRATION light mousse

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Ingredients

120g room temp butter
2g fine salt
80g confectioner's sugar
30g almond flour
50g eggs
240g (60g + 180g) bread flour
100g whole milk
5g glucose
3g gelatin sheets
160g JIVARA 40% chocolate
200g heavy cream 36%
500g passion fruit purée
12g gelatin sheets
590g heavy cream 36%
375g PASSION FRUIT INSPIRATION
500g PASSION FRUIT INSPIRATION
50g grape seed oil

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