Mango & Passion Fruit Entremet | Vikas Bagul | School For European Pastry & Culinary Arts | Cake скачать в хорошем качестве

Mango & Passion Fruit Entremet | Vikas Bagul | School For European Pastry & Culinary Arts | Cake

MANGO PASSION FRUIT ENTREMET For Milk Chocolate & Passion Mousse INGREDIENTS: -Egg yolk 20g -Castor Sugar 5g -Passion Fruit Puree 80g -Coverture Milk Chocolate 40% 80g -Heavy Cream(35%) 60g -Gelatin 5g -Cold water 30g METHOD: 1. Soaked gelatin in cold water. 2. Whisk sugar and yolk together. 3. Warm passion puree and mix with the sugar-egg mixture. 4. Melt chocolate and combine it with the  passion mixture. 5. Add warm gelatin. 6. Whip the heavy cream and fold it into the chocolate mixture. 7. Pour into the frozen mold and let it set for a while. For Mango Jelly INGREDIENTS: -Mango Puree 200g -Castor Sugar 40g -Agar Agar 2g -Gelatin 5g -Cold water 30g METHOD: 1. Warm the puree. 2. Mix sugar and agar agar, then add to the warm puree. 3. Dissolve gelatin in water, mix into the puree. 4. Pour into an insert mat and refrigerate to set. For Almond Gene Biscuit INGREDIENTS: -Almond Marzipan 190g -Whole Egg 200g -Refined Flour 45g -Baking Powder 3g -Grape Seed Oil 35g -Unsalted Butter 30g METHOD: 1. Whisk eggs and marzipan over a double boiler until fluffy. 2. Add flour and baking powder, mix well. 3. Combine oil and melted butter, then temper the batter and mix well with the remaining batter. 4. Pour into a flat tray. 5. Bake at 170°C for 10 minutes. 6. Cut the sponge and place it over the set mousse. For Passion Caramel INGREDIENTS: -Passion Puree 200g -Glucose 80g -Castor Sugar 150g -Gelatin 6g -Cold Water 35g -Unsalted Butter 120g -Sea Salt QS METHOD: 1. Melt the sugar and glucose until golden brown. 2. Add the warm passion puree and mix well. 3. Add sea salt and warm gelatin combine completely. 4. Add butter and emulsify until smooth. ASSEMBLY: 1. Pour passion caramel over the set sponge, then place another sponge on top. 2. Flip the cake with the mousse side facing up, add a chocolate band, and spray with cocoa butter. 3. Apply cold glaze over the jelly, and place it on the entremet. 4. Garnish with fresh raspberries and gold leaf. School For European Pastry & Culinary Arts B 603 ,Kanakia Wall Street, Chakala, Andheri Kurla Road, Andheri East, Mumbai-400093 Website - https://sep.in.net/ Instagram - schoolforeuropeanpastry Facebook - SchoolForEuropeanPastry Youtube-    / @schoolforeuropeanpastry   Pinterest -  / schoolforeuropeanpastry