Do something extra special this Mother's Day with our handcrafted entremets! Each entremet is made with Tegral Patacrout tart premix and filled with Deli Coconut, Topfil Smooth Passion Fruit, and Deli Ube. Adorned with real Belgian white chocolate, Belcolade Blanc, and topped with Ambiante and Festipak whipped toppings, it's a special treat for your special mother
RED VELVET BATTER:
Combine all ingredient together until homogenous. Pour into greased pan lined with parchment paper. Bake at 180°C for 35-40 minutes.
INSERTS:
Pour Topfil passion fruit and deli coconut into round silicone mold then freeze.
CHOCOLATE TART
Combine all ingredient together until homogenous. Cover then chill for 45 minutes. Using rolling pin or dough sheeter, roll into 4mm thickness. Bake at 180°C for 20-25 minutes
WHITE CHOCOLATE MOUSSE:
Bloom gelatin then set aside. Heat festipak until 85°C then pour into white chocolate then mix until chocolate is completely melted. Whip Ambiante and Festipak together until soft peaks. Fold the whipped cream into gancahe. Melt the gelatin then combine into the mousse mixture
WHITE CHOCOLATE GLAZE:
Heat water, sugar, and glucose until it boil. Add miroir nuetre then let it boil again. Turn off the heat and add gelatine mass. Pour into chocolate and blend using Emersion Blender to remove air pockets. Gradually add Food Colorant. Cover with plastic wrap and put in the Chiller overnight. Melt until 32-35°C before using.
