Ingredients
- 40g egg yolk
- 55g white sugar
- ½ teaspoon vanilla extract
- 60g butter, softened
- 2g salt
- 90g all-purpos flour, sifted
- 5g baking powder
- 100ml kalamansi juice
- 100g whole egga
- 70g white sugar
- 2g gelatin + 10ml cold water
- 70g butter, room temperature
- 95g egg white
- 2g salt
- 35g white sugar
- 95g dark chocolate 75%
- 20g butter
- 20g egg yolk
- 70g dark chocolate 60%
- 70ml heavy cream
- 15g white sugar
- ¼ teaspoon ground ginger
- 15g butter
- 40g dark chocolate 60%, melted
- 15ml vegetable oil
- 50g paillete feuilletine
- 170ml whole milk
- 100g egg yolk
- 30g white sugar
- 2g salt
- 3g gelatin + 15ml cold water
- 180g dark chocolate 60%, melted
- 250ml heavy cream, whipped
- 200ml heavy cream
- 160g dark chocolate 60%
- 2g gelatin + 10ml cold water
Recipe Description
This chocolate kalamansi entremet has delicious layers of sable Breton, flourless chocolate sponge cake, kalamansi curd, ginger chocolate ganache, chocolate croustillant and chocolate mousse and its a masterpiece of the pastry world with its gorgeous layering and shiny glaze! The final touch is given by a delicate chocolate flower and there you have it – a cake to impress!
Click here to view Full Recipe Directions
