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Tropical Egg Mousse Cake I 트로피컬 계란 모양 앙트르메I On The Table

Hello! This time I made Exotic Tropical Entremets for Easter! Unfortunately, this year Easter will not be the same as before, however, I want to share the recipe with you guys. I hope you guys enjoy it. This cake requires a particular mold; however, you can use all the recipes listed below any way you like. Don't let the virus slow your easter spirits down! I will see you guys in upcoming videos! (한국어 번역은 요청에 의해서만 업로드 합니다! 댓글로 남겨주세요!) ------------------------------------------------------------------- Yield: 5 Egg Entremets Components *Mango - Passionfruit Coulis (Mold: Silikomart Spheres Multi Flex MUL3D1-28B) -Mango Puree (Ponthier) 37g -Passion Fruit Puree (Ponthier) 63g -Glucose Syrup 37g -Pectin NH 1.7g -Sugar 33g *Pina Colada Cremeux (Mold: Silikomart Half Spheres SF005) -Gelatin Sheets (Silver) 2g -Pineapple Juice 37.5g -Coconut Puree (Ponthier) 31.5g -Lime Juice 6g -Dark Rum 11g -Eggs 33g -Egg Yolks 33g -Sugar 50g -Butter 50g *Coconut Mousse -Coconut Puree (Ponthier) 113g -Sugar 27.5g -Egg Yolks 44g -Gelatin Sheets (Gold) 2.5g -Heavy Cream 143g -Egg Whites 27g -Sugar 9g -Titanium Dioxide 3g *Vanilla Bean Financier -Almond Flour 42g -Confectioner's Sugar 98g -All-Purpose Flour 25g -Egg Whites 82g -Honey 6.6g -Vanilla Bean Paste 5.5g -Butter 82g *White Chocolate Coating -White Couverture (Cacao Barry Zephyr 34%) -Cocoa Butter (Cacao Barry) *Dragon's Beard Candy *White Chocolate Feathers ------------------------------------------------------------------- Instagram: instagram.com/ibakeibrewilive Email: [email protected]