The clock

An exceptional entremet in the style of Amaury Guichon

RECIPE INFO

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