Antonio Bachour
“Bachour in Color”, Chiriotti Editori
shop chiriottieditori.it
Yields for 18 cm entremets
Almond Orange Cake
almond flour g 300
sugar g 220
eggs g 400
butter g 120
egg white g 110
sugar g 65
orange zest g 15
Preheat the oven to 175°C. In a mixer with the paddle attachment mix sugar and eggs at medium speed for 1 minute.
dd the almond flour, sugar and zest and mix for 30 seconds. Add the melted butter at room temperature and mix until smooth. Whip the egg whites with the 65 g of sugar to obtain a meringue and fold it into the mix. Bake for 15 minutes. Let to cool and cut the cake into 4 slices of 16 cm. Reserve.
Almond Inspiration Namelaka
Silver gelatin sheets g 8 5
almond milk g 200
glucose syrup g 10
Almond Inspiration (melted) g 400
heavy cream/double cream g 375
Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. Place chocolate into a bowl and pour the glucose mixture over it, whisking until smooth. With a hand blender, combine chocolate and blend it well to emulsify. Pour into four 16 cm insert molds and keep in the freezer until ready for use.
Almond Mousse
Silver gelatin sheets g 12
almond milk g 350
Almond Inspiration g 665
cream 35% whipped to soft peak g 665
Soak the gelatin in cold water. Bring the almond milk to a boil and add the strained gelatin. Pour around 1/3 of the hot liquid into the chocolate and mix rapidly to obtain a smooth, glossy and elastic texture, then add the remaining milk, taking care to maintain the same texture. When the chocolate mixture reaches 30°C, fold in the whipped cream.
Apricot Confit
apricot puree g 450
glucose g 75
granulated sugar g 115
NH pectin g 12
20 g fresh lemon juice
Warm the apricot puree and glucose to 40°C, mix pectin and sugar together. Add the sugar pectin mixture and bring to a boil. Finish by adding the fresh lemon juice. Immediately pour 150 g of the confit into four 16 cm insert
molds. Keep in the freezer.
Glaze
Silver gelatin sheets g 38
water (for the syrup) g 250
granulated sugar g 450
glucose syrup g 450
Almond Inspiration g 450
condensed milk g 320
Absolu Cristal neutral glaze g 180
water based yellow food coloring g 3
Soak gelatin in ice water until softened; squeeze out excess the water and set aside. In a small pot, bring the water, sugar and glucose to a boil at 103°C and stir in the drained gelatin. Place the chocolate into a medium size bowl. Pour the hot mixture onto the chocolate and emulsify. Add the condensed milk, coloring, some gold dust and neutral glaze, stirring it well. Mix with a hand blender until smooth. The glaze will be ready when it reaches 35°C.