AZÉLIA ENTREMET | Valrhona
Line three 21 cm (8”) molds with acetate strips. Build the entremet upside down in the following order: Pipe a layer of Mousse. Place the Passion Fruit Crém
Ingredients
- 170g ALMOND PASTE FROM PROVENCE 70%
- 170g unsalted butter (softened)
- 150g sugar
- 1 ea vanilla bean (split & scraped)
- 3ea eggs
- 128g cake flour
- 3g baking powder
- 1 pinch salt
- 155g sour cream
- 190g ALMOND HAZELNUT PRALINÉ 50%
- 100g AZELIA 35%
- 50g toasted hazelnuts (finely crushed)
- 170g corn flakes (crushed)
- 6.5g gelatin sheets (silver)
- 200g egg yolks
- 125g eggs
- 215g sugar
- 300g passion fruit purée
- 250g unsalted butter (softened)
- 22.5g gelatin sheets (silver)
- 125g water
- 225g sugar
- 225g glucose syrup
- 225g AZELIA 35%
- 90g ABSOLU CRISTAL NEUTRAL GLAZE
- 160g condensed Milk
- A/N GIANDUJA HAZELNUT MILK 35%
- 12g gelatin sheets (silver)
- 750g AZELIA 35%
- 500g whipping cream
- 120g ALMOND HAZELNUT PRALINÉ 50%
- 750g whipping cream (whipped to soft peaks)
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