Honey and passion fruit entremet

Procedimento

Gluten-free honey and almond madeleine

1. Preheat the oven to 170°C, static mode. Grease and line with parchment paper a rectangular pan of 25x20 cm.  
2. Make the brown butter (the beurre noisette). Place 50 g pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 3-4 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized.
3. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan. Allow to cool to room temperature.
4. In a bowl, sift rice flour together with rice starch and baking powder. Add in almonds flour and salt and mix, using a fine whisk. Leave it aside. 
5. Whip eggs, yolks, honey, cane sugar and maple sugar until pale and fluffy.
6. Add the dry ingredients a little at a time, while continuing to beat at medium-low speed.
7. Once the dry ingredients are fully incorporated, add to wire the lukewarm brown butter, while continuing to beat at medium-low speed. 
8. Once the batter looks smooth and slightly airy, pour it into the prepared mould and level it out, using a small palette knife.
9. Bake at 170°C for 15 minutes, then reduce the temperature to 160°C (static mode) and bake for a further 5 minutes, until the madeleine forms a golden skin on the outside and it is puffed, soft and dry to touch. 
10. Remove from the oven and allow to cool completely before cutting two circles with a Ø 12 cm cake ring. It is better to place the baked and still warm madeleine in the freezer for about 1h (or 30 minutes in the blast freezer), to stop its cooking and for better and easier cutting.
    Store the madeleine circles in the freezer until assembly. 

Gluten-free Passion fruit Inspiration and almond praliné croustillant

1. Melt the Passion fruit Inspiration couverture in the microwave to 45°C. Stir through the almond praliné, until you get a smooth mixture.
2. Coarsely crush both the chestnut flakes and the shortcrust pastry into crumbs and place them into a bowl. Add in salt and mix with a spoon.
3. Add the chocolate and almond praliné mixture to the crunchy mix and stir well with a rubber spatula.
4. Divide the croustillant between 2 ∅ 12cm cake rings and press it well with the back of a spoon, to get an homogeneous and flat surface of about 3-4mm thick.
5. Lift up both the rings and place a disc of madeleine on top of each croustillant. Store in the freezer until assembly. 

Passion fruit Inspiration and pineapple crémeux

1. Soak the gelatin sheets in cold water.
2. Melt Passion fruit Inspiration couverture in the microwave to 45°C.
3. Heat the pineapple puree together with honey in the microwave, without bringing to boil, then stir through the soaked gelatin sheets.
4. Pour the hot puree over the melted couverture in 3 times, while stirring with a rubber spatula at each addition of liquid, to get a smooth cream.
5. Transfer the cream into a mixing glass or a jug and stabilize the emulsion using an immersion blender. 
6. Add to wire the cold fresh cream, while blending with the immersion blender, in order to obtain a silky-smooth and shiny crémeux.
7. Pour 90 g of crémeux into each round silicone mould of ∅ 12cm (I used Kalipso silicone mould from Silikomart), up to 1 cm thick. Place in the fridge for 2-3h to thicken, before freezing for approx. 2h in a domestic freezer or for approx. 1h in a blast freezer.
8. Place a frozen crémeux disc on top of each frozen madeleine disc. Store in the freezer until assembly.

Wildflower honey and bee pollen mousse

1. In a bowl, combine 270 g fresh cream together with bee pollen. Cover with clingfilm and place in the fridge for 12h (overnight), to let the pollen infuse the cream. The next day, strain the cream and re-weigh it to obtain 270 g. If it weighs less than 270 g, add extra fresh cream till obtaining 270 g. Place the bee pollen cream in the fridge.
2. Soak the gelatin sheets in cold water.
3. Make the honey crème anglaise. In a saucepan, bring honey and milk to simmer. In a bowl, mix egg yolks and sugar using a fine whisk.
4. Pour the hot milk over the yolks in 3 times, while mixing with the whisk. Place everything back into the saucepan and re-heat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
   A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.
5. Filter the honey crème anglaise, then stir through the soaked gelatin sheets. Place the crème anglaise in the fridge to let it cool down to 25-30°C.
6. Once the honey crème anglaise is 25-30°C, semi-whip the cold bee pollen cream, until it forms soft peaks.
7. Gently incorporate the semi-whipped cream into the honey crème anglaise with a scooping-and-folding motion, in order to obtain a light and shiny mousse.
8. Divide the mousse between two Universo 600 di Silikomart silicone moulds (∅ 14 cm x H 4,5 cm), about half of the way full. Using the back of a spoon, spread the mousse up the sides of the moulds. Place the insert composed from croustillant + madeleine + crémeux insert, croustillant side-up, into the mould, and press it down gently, so that the mousse reaches the top of the mould.
   Freeze for approx. 4-5h in a domestic freezer or for approx. 2h in a blast freezer. Store the entremets in the freezer until glazing.

Passion fruit mirror glaze (with cocoa butter)

1. Soak the gelatin sheets in 48 g cold water for at least 10 minutes.
2. Place the cocoa butter into a measuring cup or mixing glass.
3. Heat caster sugar, passion fruit puree and dextrose sugar in a saucepan and bring to boil. Once it has reached the temperature of 104°C, remove the saucepan from the heat and add in the sweetened condensed milk. Stir through with a rubber spatula.
4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to let the cocoa butter melt. Make sure to not add so much air bubbles while blending. 
5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets.  Emulsify once more, while keeping the blend cage in the middle of the liquid, so that any air bubbles could be formed.
6. Finally, sift in the natural yellow food coloring powder, to enhance the yellow colour of the glaze and emulsify one again.  
7. Strain the glaze directly into a flat container, cover with clingfilm pressed on top of the glaze and place in the fridge for at least 12h (overnight).
8. Heat up the glaze in the microwave until the edges start to melt, then transfer the glaze into a mixing glass or a jug. Re-emulsify the glaze, using the hand blender, so that the center begins to melt and you get a smoother consistency and a shiny look. If you use Bamix hand blender, I recommend to use the multi-purpose blade. 
9. Place clingfilm on the surface of the glaze and let it cool to 25-28°C, placing the jug in the fridge or taking it at room temperature.
10. Meanwhile, cover the working surface with two sheets of clingfilm, slightly overlapping each other. They will serve to collect the excess glaze. Place a cooling rack on top of the clingfilm.
11. Once the glaze is 25-28°C, unmould the frozen entremets and place them on top of the cooling rack. Pour the glaze over each single entremet and allow the glaze to drip into the clingfilm. 
12. When the glaze stops dripping from the bottom of the entremets, place them onto a plate, using a palette knife. Place in the fridge for approximately 4 hours to defrost.
13. The excess glaze you scrape up can be re-heated and re-used for other recipes. The glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

1. Temper Ivoire 35% white chocolate (or the white chocolate of choice), following this tempering curve: 45/48°C (melting chocolate in the microwave or in water-bath) - 26/27°C (cooling 2/3 of chocolate over a marble table or granite table) - 28/29°C (the chocolate is ready to use). Tempering chocolate is an essential step for making smooth and glossy chocolate decors. The tempering process takes chocolate through a temperature curve, a process which aligns the cocoa butter's crystals to make the chocolate look smooth, silky and glossy an to prevent the chocolate to get a dull and grayish color.  
2. To make the white chocolate flexible bands, see the instructions described here. You need two stainless steel cake rings of Ø 15 cm and two acetate strips of H 3 cm and long enough to wrap the cake rings entirely.
3. Make the white chocolate butterflies, using my free template that I created specially for this purpose.
4. Place the butterflies template on a flat working surface and cover with a plastic guitar sheet used for chocolate decorations. Pull the plastic sheet very tightly and, eventually, stick the angles with sticky tape, so that the plastic sheet is flat and smooth.
5. Transfer some tempered white chocolate into a paper piping cone or a small piping bag and cut a small tip off the end. Pipe on top of the template, using it as a guide.
6. Transfer the guitar sheet on top of a baking tray and allow the chocolate to set at room temperature (18-20°C) overnight.
7. Place a sheet of baking paper on top of the exposed chocolate wings and flip the guitar sheet over. Peel back the guitar to release the wings.
8. Place the wings between two rolling pin guides, so they’re almost touching, and pipe a line of melted white chocolate down the centre to join the wings. Fix the wings by spraying some cooling spray for chocolate.
9. The next day, wrap the chocolate flexible bands around each entremet. Garnish with chocolate butterflies and edible flowers.