Chocolate Dulce de Leche Tart — page 8
Valrhona Ivoire Coffee Entremet - page 54
Chocolate Filling
Assembly
200 g whole milk 400 g heavy cream 200 g granulated sugar
20 g egg yolks 3 large eggs 500 g 64% chocolate, chopped
Strawberry Mouse Cake — page 16
No ingredients needed for Assembly.
Gianduja, Hazelnut and Mango Entremet — page 58 Hazelnut Streusel
Strawberry Jelly 4 gelatin sheets 500 g strawberry puree 100 g granulated sugar
Coconut Ganache — page 48 Bring invert sugar and puree to a boil in a small pot. Pour over chocolate and whisk until smooth. Cool to 35°C/95°F before stirring in coconut. Process with a hand blender until smooth.
Valrhona Ivoire White Chocolate Berry Entremet — page 56 Valrhona Ivoire White Chocolate Mousse 24 g gelatin sheets 800 g whole milk 810 g Valrhona Ivoire white chocolate, chopped 475 g heavy cream, whipped to soft peaks
Valrhona Ivoire White Chocolate Glaze [recipe is correct in book; title is incorrect]
110 g hazelnuts 90 g all purpose flour
90 g brown sugar 100 g unsalted butter, softened
Gianduja Mousse 6 g gelatin sheets 375 g gianduja chocolate, melted 220 g heavy cream, warmed slightly
60 g hazelnut paste 375 g heavy cream, whipped to soft peaks
Mango Gel 200 g mango puree 30 g granulated sugar 2 g agar agar
Chocolate Glaze 24 g gelatin sheets 200 g water 340 g granulated sugar
150 g Valrhona cocoa powder 180 ml heavy cream
Assembly (additional assembly) For a chocolate garnish, brush an acetate sheet with oil to coat. Temper dark chocolate, pour into center of sheet and lay a second sheet over. Use a rolling pin to spread chocolate to the edge of the acetate. As soon as the chocolate starts to set, mark rectangles using dough dividers or other cutter. Set aside until hardened.