How to make entremets mousse chocolate

           Ingredients                                             - new creation 2017

       - Dacquoise with hazelnuts
- 250 g egg whites
- 120 g of invert sugar
- 100 g almond powder
- 100 g powder of hazelnut
- 90 g icing sugar
- 30 g flour
- 55 g of hazelnuts crushed
  slightly grilled
Total weight: 745 g

Whisk the beater
egg whites and sugar
invert. Incorporate the mixture of
almond powder, powder
hazelnut, icing sugar and flour
sifted together. Dressing up
socket sleeve n ° 10, 6 bottoms
of 16 cm in diameter,
sprinkle on hazelnuts
crushed slightly grilled.
Bake in a ventilated oven at 175 ° C,

for about 15 to 18 mint

   - Crispy hazelnut milk
120 g of milk chocolate 38%
240 g of hazelnut paste
40 g butter ointment
80 g of leafy glitter

Total weight: 480 g

In the microwave, melt milk chocolate at 35 ° C, add hazelnut paste, butter ointment and

glittering leaves. Spread the crust in circles 16 cm in diameter. Reserve at the freezer.

    - Pan-fried bananas
-50 g butter
 80g of brown sugar
-500 g fresh bananas
-20 g of Cognac Rémy Martin® 50% vol.
   Total weight: 650 g

In a frying pan, melt
butter, add sugar
brown sugar and cook to consistency
bananas cut into the
sense of length. Add the
Cognac Rémy Martin® and
flaming the whole. Book for the

mounting.

     - Sparkling Banana and Cognac Rémy Martin
-200 g whole milk
-200 g of creme fleurette
-180 g egg yolks
-100 g caster sugar

-200 g of banana puree
-126 g of gelatin mass(18 g of gelatin powder 200 blooms and 
  108 g water)
-70 g of Cognac Rémy Martin® 50% vol.
-430 g of whipped cream
   Total weight: 1 506 g

In a saucepan, make a crème anglaise: cook
85 ° C milk, cream, egg yolks and
caster sugar. Pour the whole on the banana puree,
mix and cool. Add the molten gelatine mass to
microwave, Cognac Rémy Martin® then the cream

Whipped. Reserve for assembl

     -Milky Chocolate Glaze
-150 g of water
-300 g caster sugar
-300 g of glucose
-200 g sweetened condensed milk
-140 g of gelatin mass (20 g of gelatin powder
  200 blooms and 120 g water)
-300 g chocolate milk cover 38%

    Total weight: 1,390 g

In a saucepan, cook together water, sugar
semolina and glucose at 103 ° C. Pour the cooked syrup over the
sweetened condensed milk, the gelatin mass and finally the
chocolate milk cover. Mixer and book at
fridge. The next day, heat the icing to 40 ° C and

use at 30/35 ° C.

     - Assembly and finishing
In circles of 18 cm diameter and 4.5 cm
top, place at the base the crunchy hazelnut milk, dresser
very little sparkling banana Cognac Rémy Martin®,
then a first disc of hazelnut dacquoise, one
little sparkling wine, a few pieces of bananas
pan, the second disc of dacquoise and smooth
ras du circle with the rest of sparkling banana Cognac

Rémy Martin®. Place it in the deep freezer. Décercler
the entremets, glaze them with the chocolate icing milk.
Place chocolate shavings, pralinettes
around and some slices of burned banana and topped

to the neutral coating.