Entremets chocolat, avocat et tortilla

Cacao Streusel (5 mm squares - 150°C - 25 mn)

Ingredients Preparation
  • 100g
    butter
  • 2g
    vanilla
  • 7g
    invert sugar
  • 100g
    brown sugar

Mix.

  • 100g
    almond powder
  • 10g
    cocoa powder
  • 90g
    weak flour

Add the almond powder, cacao powder, and weak flour and pack together.
Filter through 5mm square mesh.
Fire in the oven.

Christian (Ø 14.5 cm - 80 g each)

Ingredients Preparation
  • 120g
    streusel (cacao)
  • 27g
    tortilla
  • 27g
    puffed rice

Combine in a bowl

  • 60g
    Zéphyr™
  • 14g
    Mycryo™ Cocoa Butter
  • 14g
    unsweetened almond paste

Combine together, melt, and add to the previous mixture.

Pour onto the mold, cool, and harden.

Ganache (50g each)

Ingredients Preparation
  • 100g
    35% cream
  • 8g
    invert sugar
  • 56g
    Inaya™
  • 29g
    Alunga™

Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify.

Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)

Ingredients Preparation
  • 90g
    grapefruit juice
  • 375g
    grapefruit
  • 30g
    honey
  • 1/2bean(s)
    vanilla

Add to a pan and heat.

  • 90g
    granulated sugar

Add the granular sugar and pectin and boil down.

Boil down until there is a Brix reading of 55%, move to a vat, and cool.

Avocado Cream (180g)

Ingredients Preparation
  • 52g
    milk
  • 1/5bean(s)
    vanilla
  • 48g
    egg yolks
  • 16g
    granulated sugar
  • 16g
    invert sugar

Combine for the crème anglaise and heat.

  • 3g
    powdered gelatin
  • 18g
    water
  • 50g
    avocado
  • 5g
    lemon juice

Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain.

  • 60g
    Zéphyr™

Mix in the melted Zéphyr.

  • 240g
    mascarpone
  • 120g
    whipped cream

Mix in the mascarpone and whipped cream.

Chocolate Mousse (Ø16cm h:2cm)

Ingredients Preparation
  • 88g
    granulated sugar
  • 40g
    water

Heat.

  • 104g
    egg yolks
  • 25g
    egg white

Add to the water, heat to 65°C and beat.

  • 140g
    Inaya™
  • 56g
    Alunga™
  • 300g
    whipped cream

Melt the chocolate, add a little whipped cream and mix.
Add the previous mixture and and the remaining whipped cream and mix.

Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened.

Montage

Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan.
Place the christian in the bottom and squeeze on the ganache.
Place the biscuits on top with a Ø14.5cm hole and, after soaking in the grapefruit liquor and syrup (30° on the Baumé scale), spread on the ruby grapefruit jam.
Pour on the avocado cream and cool and harden in a refrigerator.
Place the frozen mousse chocolate on top and pistol the appaleil from the combined Ocoa 70% and the cacao butter.
Decorate the surface with macaroons and gold leaf.

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