Tropical Egg Mousse Cake I 트로피컬 계란 모양 앙트르메I On The Table

Hello!

This time I made Exotic Tropical Entremets for Easter!

Unfortunately, this year Easter will not be the same as before,

however, I want to share the recipe with you guys.

I hope you guys enjoy it.

This cake requires a particular mold; however, you can use all the recipes listed below any way you like.

Don't let the virus slow your easter spirits down!

I will see you guys in upcoming videos!

(한국어 번역은 요청에 의해서만 업로드 합니다! 댓글로 남겨주세요!)


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Yield: 5 Egg Entremets


Components

*Mango - Passionfruit Coulis
(Mold: Silikomart Spheres Multi Flex MUL3D1-28B)

-Mango Puree (Ponthier) 37g
-Passion Fruit Puree (Ponthier) 63g
-Glucose Syrup 37g
-Pectin NH 1.7g
-Sugar 33g

*Pina Colada Cremeux
(Mold: Silikomart Half Spheres SF005)

-Gelatin Sheets (Silver) 2g
-Pineapple Juice 37.5g
-Coconut Puree (Ponthier) 31.5g
-Lime Juice 6g
-Dark Rum 11g
-Eggs 33g
-Egg Yolks 33g
-Sugar 50g
-Butter 50g

*Coconut Mousse

-Coconut Puree (Ponthier) 113g
-Sugar 27.5g
-Egg Yolks 44g
-Gelatin Sheets (Gold) 2.5g
-Heavy Cream 143g
-Egg Whites 27g
-Sugar 9g
-Titanium Dioxide 3g

*Vanilla Bean Financier

-Almond Flour 42g
-Confectioner's Sugar 98g
-All-Purpose Flour 25g
-Egg Whites 82g
-Honey 6.6g
-Vanilla Bean Paste 5.5g
-Butter 82g

*White Chocolate Coating

-White Couverture (Cacao Barry Zephyr 34%)
-Cocoa Butter (Cacao Barry)

*Dragon's Beard Candy
*White Chocolate Feathers


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