The clock
An exceptional entremet in the style of Amaury Guichon
RECIPE INFO
Servings
8
Time to make
4h00
Cooking time
12 min.
LIST OF INGREDIENTS
Pecan/Almond praline
| Ingredients | Quantity |
|---|---|
| Pecan nuts | 100+50 g |
| Whole almond | 100 g |
| Fleur de sel | 1 pinch |
| Superfine sugar | 140 g |
Creamy caramel
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 95 g |
| Glucose syrup | 100 + 50 g |
| Milk | 50 g |
| Vanilla powder | 2 g |
| Whipping cream (+30% fat) | 200 g |
| Fleur de sel | 2 g |
| Salted butter | 70 g |
Chocolate cream
| Ingredients | Quantity |
|---|---|
| Half-cream milk | 100 g |
| Whipping cream (+30% fat) | 100 g |
| Egg yolks | 25 g |
| Superfine sugar | 10 g |
| Dark chocolate 70% | 100 g |
Almond paste “50 % almonds”
| Ingredients | Quantity |
|---|---|
| Extra-fine almond powder | 100 g |
| Powdered sugar | 100 g |
| Egg white | x1 (20 g) |
Pain de gênes
| Ingredients | Quantity |
|---|---|
| Almond paste (50% almonds) | 55 g |
| Butter 82% Fat | 15 g |
| Milk | 2 g |
| Superfine sugar | 25 g |
| Whole egg | x1 (50 g) |
| Pastry flour | 15 g |
| Baking powder | 1 g |
| Pecan nuts | QS |
Feuillantine
| Ingredients | Quantity |
|---|---|
| Milk Chocolate | 15 g |
| Almond/Pecan Praline | 60 g |
| Lacy crepes | 30 g |
Vanilla mousse
| Ingredients | Quantity |
|---|---|
| Whole milk | 120 g |
| Whipping cream (+30% fat) | 20 + 260 g |
| Vanilla bean | x1 |
| Powdered gelatin (200 blooms) | 8 g |
| Water | 48 g |
| White chocolate | 200 g |
Mirror glaze
| Ingredients | Quantity |
|---|---|
| Glucose syrup | 150 g |
| Water | 75 g |
| Dark chocolate 66% | 75 g |
| Milk chocolate caramel | 75 g |
| Unsweetened condensed milk | 100 g |
| Powdered gelatin (200 blooms) | 10 g |
| Water | 60 g |
Sugar dome
| Ingredients | Quantity |
|---|---|
| Glucose syrup | 50 g |
| Water | 50 g |
| Superfine sugar | 100 g |
Decoration
| Ingredients | Quantity |
|---|---|
| Edible gold powder food coloring | QS |
| Black (charcoal) food coloring | QS |
| Modeling chocolate | 100 g |
| White tempered chocolate | 100 g |
| Dark tempered chocolate | 100 g |
| Cocoa butter tempered | 50 g |
Instructions
Equipment
VIDEO RECIPE
NOTES
⚠ A real technical challenge for an incredible visual.
The sugar dome must be made at the last minute because it does not like humidity and therefore the fridge…
