PASSION ALMOND
HAZELNUT CAKE
For 3 disks of 180 mm or 3 Silikomart® Eclipse mold
For 3 disks of 180 mm or 3 Silikomart® Eclipse mold
Boil the water and the butter, pour over the Patis’Madeleine mix and add the praliné. Pour in a frame and bake at 220°C for 12 minutes. Cut 3 disks of 160 mm of diameter.
Spread 100 g per disk.
Mix the milk and the Délicecrem to make a custard cream. Melt the chocolate and cocoa butter. Add the praliné and the Pralirex, mix them with the custard cream and heat up at 30°C. Add the whipped cream and pour into a 160 mm of diameter ring. Put in the freezer.
Blend together and leave for 24 hours before use or heat the cream at 50°C blend with the coconut and leave to infuse for 2 hours.
Boil the Starfruit, the sugar (1) and the Elsay together. Pour on the cocoa butter and the chocolate. Mix. Cook the sugar (2) and water at 124°C pour over the egg whites and whip them. Once the passion fruit cream is at 25°C, add the whipped cream and the meringue.
Filter the coconut infusion. Heat 150 g with the chocolate. Add 450 g of cold infusion mix and cool down. Whip the ganache and poaching inside a 140 mm of diameter ring.
Dissolve the dye in water, mix with the Miroir Plus Neutre and bring to a boil. Glaze at 35°C.
