23 Jun 2021
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Mix all the above ingredients with the mixer until you get a homogeneous paste. Then make a 5 mn thick pastry, cut out and cook in a 14 cm diameter circle on Flaxipain at 175°C for about 20mn.
Reserve before use.
Mix all the above ingredients and spread a thin layer of 75 gr on each cooked crumble base. Set aside before serving the desserts.
Mix the eggs, caster sugar, cream and butter in a saucepan, heat up to 70°C while whisking, then add the passion fruit and yuzu juices to stop the cooking.
Cook in flaxipan of 14 cm of diameter at a rate of 200 gr by bottom in an oven to 100°C during approximately 30 mn (the cream must be taken, as for a burned cream).
After the cream has cooled, apply a base of Joconde cookie of the same diameter and puncture with yuzu syrup then freeze the whole at -20°C.
Heat the milk to 50°C and add the gelatin previously softened in cold water. Pour the liquid over the hazelnut praline and hazelnut paste. Let cool slightly before adding the whipped cream. Assemble the desserts directly (upside down).
Use at 35°C on a frozen base.
Place your 16 cm circles with a PVC ribbon on a stainless steel plate also with a PVC sheet.
Pour 150g of hazelnut praline mousse into the bottom of each circle.
Insert the disks of yuzu passion cream assembled with the crunchy crumble base into each of the circles, then press down on the insert, holding the circle until the mousse reaches the edge of the circle, freeze the whole thing at -20°C.
To apply the glaze, place the frozen, decertified entremets on a rack and cover them completely with the praline glaze (35°C maximum).
After the glaze has gelled, place the entremets on cardboard and decorate as desired.