Esmeralda Dome
Recipe
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Diamant
ingredients | preparation |
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Mix all the dry ingredients together |
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Add the butter and paddle til the dough becomes uniform |
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Roll out to #3 and chill |
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Cut to size and bake at 340F for 16 min |
Coconut Lime Dacquoise
ingredients | preparation |
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Robocoupe together the nut powders |
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Make french meringue |
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Add the zest at the end and fold in the dry |
Bake at 400F for 12 min |
Exotic Cremeux
ingredients | preparation |
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Proceed to a crème anglaise |
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Add the gelatin mass |
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Handblend and cast |
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Freeze |
Exotic Compote
ingredients | preparation |
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Bring all the ingredients to a light boil |
Esmeralda Mousse
ingredients | preparation |
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Proceed to a crème anglaise with the water, milk powder, yolks, and sugars |
Finition Ganache
ingredients | preparation |
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Bring the milk, cream and glucose to a |
Assembly:
Cast the exotic compote into a 1/2 sphere and freeze |