Almond Flour 6.7oz
Powdered Sugar 7oz
Egg Whites 10oz
Sugar 3oz
Sift together almong and powdered sugar. make a common meringue and fold everything together
pipe out into 7in circles and bake 300 for 10 min
Joconde
Almond Flour 3.5oz
Powdered Sugar 3oz
Cake Flour 1oz
Eggs 4.75oz
Whites 3.35oz
sugar .4oz
Butter 1.25oz (melted)
In a mixer with the paddle attachment combine the flours
add one egg at a time until combined
make a common meringue and fold everything together
pour the melted, but not hot, butter over the mixture and fold in
spread out on a sheet try and bake 425 for 5 min
Gelee
Puree 3.3oz
Sugar 1oz
Gelatin .5oz
Heat the puree and sugar in a sauce pan. add bloomed gelatin
Fruit Mousse
Puree 11.25oz
Sugar #1 9.4oz
Sugar #2 9.4oz
Yolks 13.5oz
Butter 10.5 oz
Whipped Cream 41.25oz
Warm sugar #1 and puree in a sauce pan until it boils
Whisk the sugar #2 and yolks together. temper with puree
bring back to a boil
Cool down to room temp.
with a immersion blender add the butter
whipp the cream to soft peak and whisk in the mixture.
Chocolate Mousse
Cream#1 4.3oz
Chocolate 4.3oz
Yolk1.3oz
Sugar 1.3oz
Water.4oz
Cream#2 4.3oz
Mingon- Orange mousse topped with joconde (built upside down)
Francesca- Lined with jelly rolls (made with joconde and apricot jam), dacquoise bottom, filled with lemon curd, and orange mousse
