Praline Mousse, Lime and Citrus Entremet

Name: Praline Mousse, Lime and Citrus Entremet
Ingredients: 609 g cake flour; 42 g baking powder; 1000 g whole eggs; 283 g vegetable oil; 250 g lime juice; 50 g lemon juice; Zest of 2 limes; 35 g milk powder; 50 g cornstarch; 160 g egg whites; 150 g ground almonds; 150 g unsalted butter, softened; 150 g all purpose flour; 30 g Maldon salt; Zest of 6 oranges; 300 g white chocolate, melted; 250 g whole milk; 100 g egg yolks; 50 g granulated sugar; 550 g praline paste; 6 gelatin sheets; 600 g heavy cream; 795 g Valrhona Ivoire white chocolate, melted; 127 g water; 75 g canola oil

Preparation info

Yields
3
, 8-Inch Entremets

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Sponge Cake

751 g granulated sugar
609 g cake flour
42

Cake
Dessert

Method

Sponge Cake

Combine dry ingredients with eggs and oil in the bowl of a stand mixer fitted with a whisk attachment and whip for 6 minutes on high speed. Add milk and whip for 2 more minutes on medium speed until light and fluffy. Spread evenly into 3, 8-inch cake pans lined with parchment paper and bake for 10-15 minutes.

Ingredients

Sponge Cake

Method

Sponge Cake

Lime Mousseline