Entremet

Flora

Chocolate MoussePassion MangaroWhipping cream 140 g/4.93 ozPassion fruit flesh 240 g/8.46 ozGelatin sheet 12 g/0.42 ozEgg yolk 110 g/3.88 ozInverted sugar 30 g/1.05 ozDark Mangaro couverture (ref 20505) 400 g/14.1 ozFrothy whipped cream 700 g/24.69 oz

Process : heat up the blend of whipping cream and passion fruit flesh in order to bring it to the boil, add the blend of egg yolk and inverted sugar. Keep whipping and sim-mer. Off the stove, add the warm melted dark Mangaro couverture. Blend the mixture at 35°C/308.15 °F and add the frothy whip-ped cream.

Exotic creamMashed passion fruit 75 g/2.64 ozMashed lime 75 g/2.64 ozMashed banana 100 g/3.52 ozEgg yolk 140 g/4.93 ozInverted sugar 40 g/1.41 ozGelatin sheet 5 g/0.17 oz

Process : bring the mashed fruits to the boil. Pour the blend over the mix of egg yolk and inverted sugar. Simmer the blend. Take the pan off the stove and add the soaked and squeezed gelatin. Mix and set in inserts. Store in the refrigerator.

Stewed banana Passion fruit juice 80 g/2.82 ozSugar 40 g/1.41 ozChunks of banana 200 g/7.05 ozButter 40 g/1.41 ozLime juice 10 g/0.35 oz Process : do not overcook the blend: ba-nana chunks should remain crunchy. Leave to cool and set on top of the exotic cream insert. Put through deep freezer.

Setting out: line tins with Passion Mangaro chocolate mousse. Add a chocolate biscuit, a little chocolate mousse and the exotic cream insert. Add stewed banana, smooth with mousse and lay another biscuit on top.

Finishing: remove tins, and use chocolate spray gun to coat the desserts; decorate with sun fruit, citrus fruit slices and «Green» cherry tree leaves.

Dark Mangaro couverture ref 20505

Sun fruits ref 28686

“Green Fruit” slices ref 28858

“Green” Cherry tree Package* ref 29970 Stencil ref 29210

Fruit moulds ref 29779

Brown gun preparation ref27927

*Packagewithprintedsheets,apre-printedalveolus,

aneutralsheetandstickers.

Flora

Recipe by Philippe ParcMOF, Craftsman of the Year (Pastry)

World Champion (Pastry, Chocolate making, Ice cream)

Les de la Chocolaterie MICHEL CLuIzEL

Entremet

Chocolaterie MICHEL CLuIzEL - Avenue de Conches - 27240 Damville - France - Tél. +33 (0)2 32 35 60 00 - Fax +33 (0)2 32 34 83 63 - www.cluizel.com - S.A.S. au capital de 1.000.000 € - SIRET 603 650 094 00023 - March 2009

For 2 Fruit moulds (each tin for 6 guests)

All the Chocolate Decorations ready for use shown in the photo are featured in our

Produits de Laboratoire catalogue.

Chocolate mousse Passion Mangaro Chocolate biscuit

Exotic creamStewed banana

Chocolate biscuit