Gianduja, Hazelnut and Mango Entremet

Name: Gianduja, Hazelnut and Mango Entremet
Ingredients: 40 g cake flour; 115 g almond flour; 135 g icing sugar; 7 g egg white powder; 190 g egg whites; 100 g extra bitter couverture, finely crushed; 110 g hazelnuts; 90 g all purpose flour; 90 g brown sugar; 250 g whole eggs; 75 g egg yolks; 200 g unsalted butter; 190 g Hazelnut Piedmont Praline; 100 g milk chocolate, melted; 50 g toasted hazelnuts, chopped; 100 g Hazelnut Streusel; 1 g sea salt; 375 g gianduja chocolate, melted; 60 g hazelnut paste; 200 g mango puree; 2 g agar agar; 24 g gelatin sheets; 200 g water; 340 g granulated sugar; 150 g Valrhona cocoa powder; 180 ml heavy cream

Preparation info

Yields
3
, 8-Inch Entremets

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Extra Bitter Guayaquil Dacquoise

40 g cake flour
115 g almond flour
135

Dessert
Cake

Method

Extra Bitter Guayaquil Dacquoise

Preheat oven to 375°F. Sift flours and icing sugar into a small bowl. Whisk to combine egg white powder and granulated sugar in a separate bowl. Whip egg whites on medium speed in a stand mixer fitted with a whisk attachment. Add egg white pow