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Classic French Vanilla Entremet
A multi‑layer French entremet featuring a light vanilla mousse, tropical passion‑fruit‑mango‑coconut insert, crisp coconut‑almond meringue rings, and a glossy yuzu‑white‑chocolate glaze. Finished with a vanilla‑bean sugar frame for an elegant presentation.
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Cost Breakdown
Critical Success Points
- • Whisking egg whites to stiff peaks without any fat contamination.
- • Baking the coconut‑almond meringue to the correct colour and texture.
- • Tempering white chocolate properly to achieve a glossy finish.
- • Blooming and fully dissolving gelatin for the mousse.
- • Assembling quickly before the mousse sets.
Safety Warnings
- • Handle the hot oven and boiling water with oven mitts.
- • Tempered chocolate is very hot; avoid burns.
- • Use a clean, dry bowl for meringue to prevent collapse.
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