Peach & Apricot Mousse Cake - Our recipe with photos - Meilleur du Chef

Ingredients

• 125g water
• 50g unsalted butter
• 100g flour
• 2 whole eggs
• Salt
• 200g whipping cream with 35% fat content (30 + 170)
• 1/2 vanilla pod
• 30g castor sugar
• 2g gelatin (1 sheet)
• 100g mascarpone
• 6 gelatin sheets (3 + 3)
• 125g Capfruit white peach purée
• 125g Capfruit apricot purée
• 150g Swiss meringue (75 + 75)
• 150g whipped cream (125 + 125)
• 200g Zéphyr white chocolate couverture
• 100g Mycryo cocoa butter
• Fat-soluble orange colouring
• 200g Capfruit apricot purée
• 3g gelatin (1.5 sheets)
• 3 big apricots or 6 frozen apricot halves
• 80g castor sugar
• Gold flakes