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Apricot and Spice Entremet
A refined entremet with a spice‑perfumed sponge, silky apricot mousse, Italian meringue and chocolate decoration, fresh fruit and pistachios. Ideal for special occasions.
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Critical Success Points
- • Whisk the eggs with the brown sugar until whitened
- • Incorporate the flour without breaking air bubbles
- • Precisely reach 121 °C for the meringue syrup
- • Incorporate the gelatin off the heat
- • Assemble the layers before the mousse starts to melt
Safety Warnings
- • Handle the 121 °C syrup with care to avoid burns.
- • Use the torch at a safe distance from the face and flammable surfaces.
- • Watch for splashes when pouring hot syrup onto the egg whites.
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