18 Nov 2019
Mix the ingredients at slow speed with a flat beater to obtain a homogeneous composition. Roll out this paste to 5 mm thickness and cut out circles of 18 cm in diameter. Bake on a Silpain sheets for about 20 minutes at 180 °C. Keep dry before using.
Mix the Amandes Blanchies Poudre PatisFrance and sugar at slow speed with a whisk to obtain a homogeneous composition. Add the eggs and mix on high speed until white. Gently add melted butter and sifted flour using a spatula. In the end, add whipped egg whites and remaining 50 g of sugar and mix carefully with a spatula. Spread out on a Silpat 600 g per plate and bake at 230 °C for about 6 minutes, depending on the oven.
Mix in the bowl of a Thermomix, the orange purée, the passion fruit purée and the sugar mix with the pectin. Cook at 102 ° C and add at the end of cooking process, without mixing, the previously thinly cut and blanched orange zests. Finally add the pre-soaked and melted gelatin. Cover with a plastic film that it touches. Store at 4 °C.
Mix the fresh cream with the crushed cloves and heat up until boiling. Sieve this liquid onto Belcolade Origins Noir Papua New Guinea 73% Cacao-Trace chocolate drops and mix until the ganache is homogeneous. Then add the whipped cream and finish the mixture with a spatula. Use the mousse directly for assembling the entremets.
Mix and heat up together fresh cream 35%, water and sugar until boiling. Add the Belcolade Premium Dutch Cocoa Powder and continue cooking for 2 to 3 minutes mixing constantly with a whisk. Add pre-soaked and melted gelatin, mix with the hand blender and sieve everything. Cover with plastic film that it touches. Store at 4 ° C. Apply this glaze at 32-35 °C maximum on frozen products.
Spread 120 g of orange passion compote on a Joconde biscuit disc 16 cm in diameter, cover with a second disc of Joconde biscuit, and freeze everything. Pour into a circle of 18 cm in diameter 180 g of chocolate mousse. Place directly on the top a Joconde biscuit disc with frozen orange passion compote and return to the freezer. After freezing the mousse, glaze the entremet and place it on a bottom of baked crumble. Decorate at your convenience.