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Island flower
An extremely elegant entremet with a perfect balance between a mousse with powerful chocolate aromas, soft pecan financiers, a tangy exotic confit and a melting gianduja-passion ganache - all arranged in a flower pattern on top of a crunchy pecan shortbread.
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Chocolate pecan glaze
Techniques covered
- Making a glaze
- Making a neutral syrup
- Smoothing a glaze with an immersion blender
- Mixing with a hand blender
- Making a ganache
- Piping without using a tip
- Pouring a preparation into a mold
- Filling a piping bag
- Whipping cream with a mixer
- Making a mousse
- Cutting shortcrust pastry dough
- Baking shortcrust pastry in the oven
- Rolling out shortcrust pastry
- Preparing a shortcrust pastry with a mixer
- Dough frassage by hand
- Making a financier
- Making brown butter
- Baking a financier
- Preparing a crisp
- Assembling a dessert
- Glazing a dessert
- Decorating using a piping bag
- Make a chocolate decoration
- Piping with a tip
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