BELLE HÉLÈNE ENTREMETS
MODERN REINTERPRETATION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION
Difficulty level
MODERN REINTERPRETATION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION
Ingredients
| IRCA GENOISE | g 400 |
| eggs - at room temperature | g 480 |
| AVOLETTA | g 160 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at high speed for 10 minutes.
Spread the whipped mixture onto a tray lined with parchment paper.
Bake for 5-7 minuts at 210-230°C in a deck oven or at 190-210°C in a fan oven.
Let it cool down before using.
Ingredients
| water - at 25°C for MORELLINA | g 100 |
| MORELLINA BITTER | g 150 |
| liquid cream 35% fat | g 1000 |
| water | g 200 |
| LILLY NEUTRO | g 200 |
Preparation
Dissolve MORELLINA into water with a whisk, in order to make a sort of ganache.
In a planetary mixer with a whisk attachment, whip cream, LILLY and water, until soft peaks form.
Combine the two mixture until the ganache get a foamy consistency.
Ingredients
| water - heated to 45°C | g 500 |
| milk 3.5% fat - heated to 45°C | g 500 |
| LILLY PERA | g 250 |
Preparation
Mix all the ingredients with a whisk and pour the mixture into a silicone mould for inserts.
Put in the blast chiller until completely frozen.
Ingredients
| RENO CONCERTO FONDENTE 58% - melt at 45°C | g 500 |
| liquid cream 35% fat - at room temperature | g 500 |
Preparation
Pour the cream onto chocolate and emulsify until you obtain a well-combined smooth ganache.
Pour into a silicon mould for inserts.
Put in the blast chiller until completely frozen.
Ingredients
| liquid cream 35% fat | g 1000 |
| water | g 300 |
| LILLY PERA | g 200 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment until soft peaks form.
Ingredients
| AVOLETTA | g 250 |
| confectioner's sugar - sieved | g 100 |
| egg whites - at room temperature | g 100 |
| caster sugar | g 25 |
Preparation
In a planetary mixer fitted with a whisk attachment, whip the egg whites and the Caster sugar, until you get a weel-airy mass.
In a separate bowl, mix the remaining ingredients.
Use a spatula to gently combine the due mixture in two-three times, without deflating the mass.
Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in circles of 2-3 centimeters of diameter onto trays lined with parchment paper.
Gently tap the trays onto a flat surface in order to perfect the macarons' shape.
Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12 minutes.
Ingredients
| MIRROR CIOCCOLATO | g 200 |
| BLITZ ICE GLITTER GOLD | g 60 |
Pour a 1-cm-thick layer of pear mousse at the bottom of a silicone mould.
Cover with a disc of ganache and a disc of biscuit, then freeze.
Spread a veil of chocolate mousse onto the the disc of biscuit, place the disc of pear jelly, cover with other mousse and close with a disc of biscuit.
Put in a blast chiller until fully hardened and frozen.
Unmould and frost with the glaze made from the mixture of MIRROR.
Decorate using the macaron shells.
