Page 72 - Pastry & Baking Magazine

Grand Gateaux
70
Pastry & Baking North America
13.
Create an anglaise for the white chocolate mousse.
14.
Create the white chocolate glaze and add in 4g of pink oil soluble
colour. Emulsify with a stick blender.
15.
Pipe the prepared caramel into the coconut shortbread pastry.
16.
Place the coconut financier directly on top of the salted caramel.
17.
Pipe the prepared white chocolate mousse into the financier.
18.
Place in the frozen pink grapefruit creme and cover with
additional white chocolate mousse.
19.
Level the top of the white chocolate mousse.
13.
16.
19.
14.
17.
15.
18.