Passion fruit Inspiration, apricot and vanilla mousse. Baileys Dessert. Den Saft direkt in die Tartelettes Böden eingießen und abkühlen lassen. Place the frame onto the prepared tray. Wrap the flexible chocolate band around the entremet. Garnish with edible flowers. Pre-bake the tart to 160°C for about 10 minutes, until the sablée is slightly gold-coloured. Questo sito web fa uso di cookies per migliorare l'esperienza di navigazione Accetto Cookie Policy, Cocoa nibs, caramel and chocolate entremet, Mirabelle plum and pistachio petit gateaux, Mini no-bake chocolate and berry cheesecake, Pistachio praliné, cherry and orange blossom Petit Gateaux. A keen eye for attention to detail, and an all-encompassing passion are the key ingredients that gave rise to a whole new universe. Plaisir 2.0; Soft chocolate biscuit, milk chocolate creamy, crunchy hazelnut, milk chocolate hazelnut mousse, milk chocolate glaze, soft praline. Add the Beurre Noisette and, once combined, add the raw almonds cream and mix until fully incorporated. Place in the fridge for at least 1 hour or overnight. Press the crunch with the back of a spoon, to make an even and smooth surface. This coconut passion fruit entremet is a pastry masterpiece, not only thanks to its mirror glaze and perfect lines, but also due to its amazing taste! Flavors of Mango, Passionfruit and Pistachio were used in this Entremet. Mango mousse and candied mango. Transfer the namelaka into a baking dish, cover with clingfilm touching the surface and chill in the fridge for minimum 12h (overnight). meal. Melt the couverture in the microwave to 45°C. When I cut the cake the curd oozed out a little and it looked absolutely delicious. See more ideas about desserts, pastry, dessert recipes. Add orange zest, orange juice and passion fruit to the simple syrup. Fill the tart to cover the financier cream and spread the crémeux evenly with a small palette knife. Heute gibt es für euch eine fast klassische Version der Fraisier. Répondre Julien C. 25 janvier 2020 - 15:53 Tutti i diritti riservati. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color. Entdecke Rezepte, Einrichtungsideen, Stilinterpretationen und andere Ideen zum Ausprobieren. Made with Baking Help - Dark Chocolate Chips. Pass the glaze through a sieve and pour into a baking dish. Jen_from_NJ says. Nov 14, 2016 - Explore Serendipity's board "Entremet", followed by 445 people on Pinterest. Entremet e Doces de Vitrine por Felipe Cicconato. "Passion" has 4 layers: genoise, passionfruit creme, mango mousse & lemon cream cheese mousse. Add ⅓ of whipped egg whites to the batter and mix vigorously with a rubber spatula in oder to lighten up the batter. 5 talking about this. Bring to the boil and leave to boil for 30 seconds. Innovation. Melt the chocolate in the microwave to 45°C, then stir through the apricot kernels butter to get a smooth mixture. If you want, pass the puree through a sieve to make it smoother. Stir through the apricot kernels butter to get a smooth mixture. Transfer the cream into a mixing glass and emulsify with the hand blender to stabilize the emulsion and to obtain the best and most silky smooth consistency. You should obtain a slightly fine powder. Pour the apricot puree over the melted couverture in 3 times, while stirring with a spatula, in order to obtain a smooth cream. Entremets HALO CAKE. ... Find me sharing more inspiration on Pinterest and Instagram. Melt the blond chocolate in the microwave to 45°C and pour into a mixing glass. In about 3-4 minutes from when you started, the butter will turn golden brown. Discover their inspirational recipes and try them yourself! Entremet Passion-Orange et Muscat  ... Entremet bleu aux myrtilles (blaues Entremet mit Blaubeeren) Orange Curd . 1.2k. I’ll do my best to respond you as quickly as possible ♡, Gluten-free apricot kernels butter financier70 g butter28 g raw apricot kernels butter (or raw hazelnuts butter)26 g acacia honey78 g icing sugar33 g potato starch (or cornstarch)2 g gluten-free baking powder70 g hazelnuts flour1,25 g (¼ tsp) Maldon salt7,5 g (1 tsp + ½ tsp) vanilla powder106 g egg whites, to room temperature, Gluten-free Orelys 35% blond chocolate and apricot kernels butter croustillant40 g Gianduja 39% milk chocolate (Valrhona) (or the good quality milk chocolate of choice)50 g gluten-free crunchy cereals20 g raw apricot kernels butter (or raw hazelnuts butter)⅛ tsp Maldon salt40 g Orelys 35% blond chocolate, Apricot and passion fruit compote250 g fresh apricot, pitted and cubed  50 g passion fruit puree10 g cane sugar (or caster sugar)2,5 g pectin NH, Passion fruit Inspiration, apricot and vanilla mousse6 g gelatin sheets, Gold strength (200 Bloom)30 g cold water to soak the gelatin sheets250 g apricot puree1 vanilla bean187 g Passion fruit Inspiration couverture295 g heavy cream 35% fat content, cold, Orelys 35% blond chocolate and apricot kernels butter namelaka3 g gelatin sheets, Gold strength (200 Bloom)15 g cold water to soak the gelatin sheets96 g unsweetened almond milk (or cow's milk 3,5% fat content)32 g glucose syrup208 g Orelys 35% blond chocolate80 g raw apricot kernels butter (or raw hazelnuts butter)208 g heavy cream 35% fat content, cold, Orelys 35% blond chocolate mirror glaze92 g unsweetened almond milk (or cow's milk 3,5% fat content)80 g caster sugar92 g trehalose sugar (or caster sugar)172 g glucose syrup DE 4010 g gelatin sheets, Gold strength (200 Bloom)50 g cold water to soak the gelatin sheets208 g Orelys 35% blond chocolate80 g Absolu Cristal (neutral gelatin), Assembly and decorationtempered Orelys 35% blond chocolate flexible bandedible flowersedible gold leaf, Gluten-free apricot kernels butter financier, Gluten-free Orelys 35% blond chocolate and apricot kernels butter croustillant, Passion fruit Inspiration, apricot and vanilla mousse, Orelys 35% blond chocolate and apricot kernels butter namelaka. Cover the crémeux with fresh berries and some thin slices of Vanilla cot apricot, obtained by a mandolin. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Reply. Last week I was looking at what fruit is in season at the moment and passion fruit really caught my eye getting my imagination going. Heat to 40°C. This coconut passion fruit entremet is a pastry masterpiece, not only thanks to its mirror glaze and perfect lines, but also due to its amazing taste! In the meantime, halve 100 g macadamia nuts. This ring prevents the glaze from seeping inside the cavity of the entremet. 3 steps. Leave the cream to cool down to 35-40°C. And I combined this jubilation of fruits with macadamia nuts, just to give a round, buttery-like taste. Pipe the namelaka on top of the entremet, unsing three star nozzles (Wilton 6B, Wilton 4B and Matfer Ø18mm). Emulsify with the hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze. Save my name, email, and website in this browser for the next time I comment. See more ideas about entremet recipe, desserts, fancy desserts. Remove from the heat and pour over the melted chocolate. There're less gelatine in Hidemi's recipes for a smoother & lighter texture. You will discover a range of small individual cakes and desserts. Heat apricot puree with vanilla seeds in the microwave without bringing to boil, then add in the soaked gelatin sheets and stir through with a rubber spatula until the gelatin is completely dissolved. Nov 9, 2020 - Explore Grace Jansen's board "Entremet recipe" on Pinterest. Coffee and white chocolate, ^^ bitterness and sweetness come together in one piece. … Once the mixture is boiling, cook for around a minute, until the apricots are soft and almost pureed. Heat the passion fruit juice together with the mango purée to 40°C. Both that cake … Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. You should obtain a slightly fine powder. We speak to finalist Cecile Thierry from 5 Hertford street Toasted 60 g macadamia nuts in the frying pan until they have a nutty aroma. When it is ready, you should also notice a nutty aroma. Total Time 35 minutes. Roll out the sablée to a thickness of 3/4mm and line the tart ring. Check the temperature of the passion fruit and apricot cream: when it is 35-40°C add in the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse. These are the main components: If you make this recipe, don’t forget to leave a comment or tag me on Instagram. Pour the confit out on a … Allow to cool completely, then grind them with a spoon of icing sugar (it serves to absorb the oil of the macadamia nuts) by using a mini mixer grinder. Pour over the melted chocolate in 3 times, while stirring with a spatula, in order to obtain a silky-smooth cream. The recipes I took from the book are passionfruit creme & cream cheese mousse. Recreating these beautiful entremets and tarts in their kitchen. Pour the glaze over the entremet, between the top ring and the entremet and allow the glaze to drip over the clingfilm sheets. ♡, Macadamia nuts sablée 90 g butter, plastic (10-14°C) 60 g icing sugar zest of 1 lemon ½ tsp (2,5 g) vanilla powder 1,25 g (¼ tsp) Maldon salt 21 g macadamia nuts flour, toasted 30 g eggs, to room temperature 156 g type 2 whole wheat flour (150-180W), Macadamia nuts financier 
100 g butter 60 g macadamia nuts flour, toasted 110 g icing sugar 35 g type 1 whole wheat flour (150-180 W) ⅛ tsp Maldon salt 100 g egg whites, to room temperature 10 g raw almonds cream 100 g macadamia nuts, Passion fruit Inspiration and vanilla crémeux 100 g passion fruit puree 5 g glucose syrup 3 g gelatin sheets gold strength (200 Bloom) 15 g cold water to soak the gelatin sheets 155 g Passion fruit Inspiration 200 g heavy cream 35% fat content, cold 1 vanilla bean, Assembly and decoration white currants black currants blackberries blueberries 4 Vanilla Cot apricots edible flowers, Passion fruit Inspiration and vanilla crémeux. Place the entremet on top of the metal ring. Nov 9, 2020 - Photos, Recipes and Inspiration for amazing looking and tasting Entremet Cakes and Classic French Pastry Cakes. Semi-whip the cold heavy cream until it forms soft peaks. Today I have a wonderful Chocolate Passion Fruit Entremet Cake recipe to share with you that I hope you love. Now that July has finally begun, it’s time to welcome one of Mother Nature’s sweetest gifts: wild berries! Lemon grass biscuit 117 g egg yolk. Made with Cooking Range Inspiration Passionfruit. Questo sito web fa uso di cookies per migliorare l'esperienza di navigazione Accetto Cookie Policy, Cocoa nibs, caramel and chocolate entremet, Mirabelle plum and pistachio petit gateaux, Mini no-bake chocolate and berry cheesecake, Pistachio praliné, cherry and orange blossom Petit Gateaux, Hazelnut and chocolate no-bake cheesecake with berries. Place the finished cake onto a plate and place in the fridge. Die Fraisier ist sozusagen der It-Erdbeerkuchen in Frankreich bzw. Stir with a spatula and bring to boil. Add in cereals and salt and combine well, ensuring that the cereals are well coated with the chocolate mixture. Heat the passion fruit puree with the glucose in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula do dissolve the gelatin. 2 limes, the zest. Author and activist Isabel Allende discusses women, creativity, the definition of feminism -- and, of course, passion -- in this talk. Fancy Desserts. First attempt was a fail but the 2nd time we did better. Dessert Recipes. Made with Azélia 35%. If you’re using a blast freezer, it’ll take approximately 2 hours. Cuisine: Other. Melt together Gianduja chocolate and Orelys chocolate in the microwave to 45°C. Salade d'endive, orange et noix (Chicorée Salat mit Orange und Nüsse) Himbeer Coulis 165g 6.2. Save my name, email, and website in this browser for the next time I comment. Coffee Mousse . The butter should also smell intensely nutty and caramelized. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. When I cut the cake the curd … Pour the compote into a round silicone mould of Ø 16 cm to 1 cm in thickness. They will serve to collect the excess glaze. Soak the gelatin sheets in 50 g cold water for at least 10 minutes. Mix butter, icing sugar, lemon zest, vanilla powder and salt in a stand mixer fitted with a paddle attachment until the mixture becomes creamy and smooth. This variety has a very sweet flavor and a cream white flesh with light-red shades. Oct 25, 2014 - Cosmic chocolate entremet #entremet #pastry #confections #glazing #chocolateglaze #dessert #chocolate #lusterdust #gateau #victorialopez Entremets Drop of Passion, characterized by the taste of the passion fruit and a cheesecake cream filling. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add only the gelatin sheets and not the soaked water). Mini Desserts. See more ideas about Desserts, Dessert recipes, Cupcake cakes. 4 steps. Melt the gelatine mixture in this. 121 g sugar. 121 g ground almonds. Made with PASSION FRUIT INSPIRATION. Remove any condensation from the entremet by rubbing it with your hand. And different products that you will use. Oct 25, 2014 - Cosmic chocolate entremet #entremet #pastry #confections #glazing #chocolateglaze #dessert #chocolate #lusterdust #gateau #victorialopez Inspiration: Reading through Olivier Dupon’s book “The New Patissiers” (my current favourite book) I came across one page which had a really interesting flavour combination – it was a recipe for a chocolate mousse entremet with a lime panna cotta, coconut dacqouise … DIE französische Erdbeertorte schlechthin und deshalb gibt es heute wieder mal ein wenig Pâtisserie-Kunde, damit ihr beim Servieren nicht nur mit der Fraisier angeben, sondern lässig auch ein paar Infos einstreuen könnt. Bonne Année et Bonne Santé . Inspiration passion fruit crunchy, mango confit, almond genoa cake, yuzu cheese mousse, mango mirror glaze. Weitere Ideen zu rezepte, torten, einfacher nachtisch. A mousse made with Chocolate Inspiration Passion by Valrhona and a passion fruit jelly to enrich even more the flavor. Topped with neutral glaze and decorated with chocolate strips. Place a second 14 cm metal ring on top of the entremet, inside the cavity. Add the egg whites and mix again until obtain a creamy, homogeneous batter. In a bowl, mix the sugar and pectin thoroughly so as to prevent lumps from forming. I was planning to make a mousse cake with honeydew melon, coconut & pineapple. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. ... Grenadille : Chocolate Streusel, Chocolate Biscuit cuillère, passion-fruit jelly, Caramelised white chocolate mousse. 5 steps. Inspiration. Heat almond milk, caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C. 313 g egg white. Place onto a 14 cm metal ring. Chocolate Passion Fruit Entremet. Add to wire the cold heavy cream, while blending constantly. Our products Belgian couverture chocolade Premium Belgian chocolates with a rich character and complex flavours; Cocoa Pure, high-quality cocoa products suitable for all your chocolate creations Passionfruit, Mango & Coconut Entremet We used Mango, Passionfruit and Coconut @les_vergers_boiron fruit purées to create this Entremet. Seeing your creations makes me the happiest person beyond everything!And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. In a bowl sift the icing sugar and the whole wheat flour. Remove the tart ring. Ingredienser För 3 portioner Lemon crumble 146 g flour. https://desserthungry.blogspot.com/2015/06/peach-passion-entrmet.html Made with DARK CHOCOLATE CHIPS 52%. @2018 Copyright Chiara Menghetti. Mar 27, 2019 - Explore Home Cooking Adventure's board "Entremet", followed by 36717 people on Pinterest. Mango, Passionfruit Entremet. It is neither too much cold (from fridge) nor too much soft (spreadable). Garnish with edible flower and gold leaf. Mousse Dessert. Entremet Recipe. Once the almond milk is warm, add in the drained gelatin sheets and stir until dissolved. The recipe is for an entremet of Ø 20 cm (6-8 portion) and it is gluten-free. Transfer the cream into a mixing glass and emulsify with the hand blender to stabilize the emulsion. Lay evenly the half cut macadamia nuts on top of the financier and bake for about 20-25 minutes at 160°C (ventilation mode), until the financier and the sablée are golden brown. Thank you so much for sharing this gorgeous Entremet recipe!! Nov 28, 2018 - Explore Watcharapan Vanitkoopalangkul's board "Entremet idea" on Pinterest. 6 steps. What a lovely cake~wishin I had a bowl of the Pomegranate Mousse right about now. With Passion. Baking Recipes. Makes about 1 1/4 cups of passion fruit curd. Fill the tart to cover the financier cream and spread the crémeux evenly with a small palette knife. Mix the remaining 5g of sugar with the pectin NH, then add in the saucepan. And it is completely gluten-free! Dann 1/2 TL Agar -agar eingeben, zum Kochen bringen und 20 bis 30 Sekunden kochen lassen. Thanks to its mildness, it matches divinely with the sourness and freshness of black/white berries and the tropical aroma of passion fruit. Heat sugar and water to a boil. This is entremet consists of four components: a sponge cake base, a chocolate mousse, a passionfruit mousse and a passionfruit glaze. Inspiration passion fruit crunchy, mango confit, almond genoa cake, yuzu cheese mousse, mango mirror glaze. Creation by Dré Eversteijn - 4 servings. Transfer the Passion fruit Inspiration crémeux into a disposable piping bag and cut a tip off the end. Ambassador Frank Haasnoot Lemon crumble. Emulsify once more without adding air bubbles. 59 g sugar (1) 59 g oil. Tutti i diritti riservati. In the meantime, preheat the oven to 160°C (ventilation mode). Add in the hazelnuts flour, salt and vanilla powder and mix by hand with a fine whisk. Pastry chef. Want to learn how to prepare mousse cakes, macarons, zephyr and more desserts? Pour the crémeux into a baking dish, cover with clingfilm pressed on top of the crémeux and place in the fridge overnight to set. This recipe of “EXOTIC PASSION” entremet we are going to be making with my students in Vancouver hands-on master class this April and May ️: coconut dacquoise, passion fruit crunchy, passion fruit and mango compote, strawberry coulis and coconut mousse. See more ideas about desserts, dessert recipes, fancy desserts. Once the glaze is 32-35°C, remove the entremet from the freezer and unmould. We created the chocolate decor with the @silkomart Goccia decor kit. 1- Die Passionsfrucht-Creme : Den Saft mit dem Zucker köcheln bis der Zucker sich komplett aufgelöst hat. Sign in to check out what your friends, family & interests have been capturing & sharing around the world. These stone fruits pair well with almost everything and one of the most delicious combination I’ve ever tried is with passionfruit.The sweet touch given by apricots helps cut through the distinctive sourness of passionfruit and, on the contrary, it introduces just the right refreshing and bright contrast to the cake.Because both go beautifully with nutty flavors, I decided to add this apricot kernels butter, which is a little twist on typical nut butter, as it is made with raw and sweet apricot kernels.This mousse cake is a complex blend of sweet, partially tart, nutty and refreshing all at once. Line a micro-perforated baking tray with Silpat mat. ... Grenadille : Chocolate Streusel, Chocolate Biscuit cuillère, passion-fruit jelly, Caramelised white chocolate mousse. Plaisir 2.0; Soft chocolate biscuit, milk chocolate creamy, crunchy hazelnut, milk chocolate hazelnut mousse, milk chocolate glaze, soft praline. Make the brown butter (the beurre noisette). Special thank you to Amore di Mona for sponsoring this post. In a saucepan, combine apricots, passion fruit puree and 5g of sugar. Store the croustillant in the freezer until assembly. Cover the crémeux with fresh berries and some thin slices of Vanilla cot apricot, obtained by a mandolin. This year the five finalists of the annual Classic Fine Foods Christmas Entremet Contest 2016 were selected via a professional rating from the judges and a webpage vote. Pumpkin bavarois, chocolate almond cake, fleur de sel caramel, spiced pecans I’d be more than happy to hear from you! Entremet & Petit Gateaux hands-on class by Jean Michel Perruchon. A fantasy universe, which is hidden in every cake and disguised as art. I had this idea of a mousse cake or entremet with white chocolate and passion fruit. Carefully planned and measured weekend treat - coconut, mango and orange-passion fruit entremet with ruby chocolate mirror glaze, 225cal. Oct 26, 2018 - Explore Artittaya P.'s board "Entremet , Mousse" on Pinterest. Add the macadamia nuts flour and the eggs and mix until combined. Remove from oven and allow to cool down. Merci pour votre blog ou je puisse pour mes desserts. Inspiration; About Debic; 100 Years Debic ; Home Recipes Caramel Passion Entremet. Tu peux remplacer la mangue par de la passion sans rien changer, sauf la quantité de gelatine pour la mousse, ajoute 2 g supplémentaire (la passion est étant plus liquide et plus acide). Transfer into a mixing glass and blend with the hand blender to reduce the apricots into a smooth puree. I’d be more than happy to hear from you all. Temper Orelys 35% blond chocolate, following this, Make the flexible chocolate band as described. Transfer the cream into a mixing glass, add the vanilla seeds and emulsify with the hand blender to obtain a glossy and velvety texture. The first layer was a pistachio meringue, it's easy to make and the taste is so good that all of the leftovers were gone the next day. A course which you can’t miss, discover a range of small cakes and desserts. Don't stir the butter, it is not needed. 50 Inspirational movies and Motivational films by AnonymousCritic | created - 20 Apr 2017 | updated - 8 months ago | Public Here is a brief list of touching films that have a special place in my heart... Refine See titles to watch instantly, titles you haven't rated, etc. Dessert Ideas. When the glaze stops dripping, gently lift up the top ring, then remove any excess glaze from the base of the entremet with a small sharp knife. Caramel Passion Entremet. Everyone who has a good Pastry level and who would like to learn how we make cakes and desserts. Nov 13, 2017 - Explore Brian Ibbotson's board "Entremets", followed by 687 people on Pinterest. Apr 13, 2017 - Explore O K's board "Entremet" on Pinterest. Line a baking tray with Silpat mat and place onto a Ø 16 cm stainless steel cake ring. Gourmet Recipes Little Andoa choux buns. Ensure you work quickly and use the glaze immediately. And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. 150 g passion fruit juice; 222 g mango juice; 29 g lemon juice; 4 g pectin; 2 g gelatin; 4 g water for the gelatin; Hydrate the gelatin. This entremet is a masterpiece of complex textures, flavors, and expert techniques to be attempted only by the highly skilled or very brave. Yields 1x 15cm diameter entremet . 109 g Debic Butter Constant. See more ideas about desserts, pastry, cake desserts. Entremet & Petit Gateaux hands-on class by Jean Michel Perruchon. Heat the passion fruit and mango juices together with the glucose and, at 40ºC, add the sugar and pectin mixture. Made with STRAWBERRY INSPIRATION. For who? Last week I was looking at what fruit is in season at the moment and passion fruit really caught my eye getting my imagination going. This was a learning experience. Once melted, the butter will begin to foam and sizzle. For plastic butter I mean the moldable butter. Gateaux Liège Diplômée de pâtisserie, je partage avec vous, au travers de cette page, ma passion. 28.11.2020 - Rezepte : recipes : recettes. Cover the batter with cling film touching the surface and place in the fridge for 1h, to develop flavors. Strain through a cheese cloth into a bowl and cool to 45 ̊C. Plated Desserts. Greek & French Pastry Nikolas Koulepis prépare des pâtisseries raffinées et maîtrisées, tantôt d’inspiration française (baba au rhum, tarte citron meringuée, etc), tantôt d’inspiration grecque à base de noix, de pistache, de cannelle, d’orange, de cardamome et de bon beurre. Lemon grass - mango entremet. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan. June 28, 2010 at 10:19 pm. You can put the glaze in the fridge or take it at room temperature. Chocolate passion entremet Valentine's day is around the corner and there is nothing better than to finish your Valentine's day dinner with a chocolate dessert. In a bowl, sift together icing sugar, potato starch and baking powder. David S. says. The batter shall be smooth and slightly fluffy. Add slowly and to wire the cold heavy cream, blending continuously with the mixer and without adding air bubbles. But I didn't have time to get all the ingredients so I changed my plan at the last minute. Pour 230 g of batter into the pre-baked sablée shell, about 1 cm thick. Heat the almond milk with the glucose syrup in the microwave without bringing to boil. Mar 27, 2019 - Explore Home Cooking Adventure's board "Entremet", followed by 36717 people on Pinterest. Melt Passion fruit Inspiration in the microwave to 45°C. Store the compote in the freezer until assembly. 2. Oct 9, 2020 - Explore Rosa Reyes de Gonzalez's board "Entremet Mousse Layered Cakes", followed by 260 people on Pinterest. See more ideas about Desserts, Entremet, Cupcake cakes. Finally add the flour. Melt Passion fruit Inspiration in the microwave to 45°C. Whip the egg whites to stiff peaks. Set aside to cool down. Evenly spread a layer of croustillant into the ring, to about 2-3mm in thickness. This will assure that no batter escapes from the bottom of the frame during baking. Passion fruit curd is basically a type of fruit preservative made with passion fruit, lemon, sugar and butter, and thickened with eggs and/or egg yolks. Preheat the oven to 160°C, ventilation mode. I made this cake over a month ago, when apricots were at their peak season and they’re lovely. Entremet & Petit Gateaux hands-on class by Jean Michel Perruchon. Reply. This one follows the same structure as a standard entremet but features seven different layers highlighting chocolate, vanilla, fruity, or nutty flavors. Preparation time: It takes about 2h30 to 3h30 (2h for the joconde and 30min - 1h30 for the filling).