Tea Custard Cream Heat up the whole milk, add the earl grey tea and let it infuse for 8 min. Pass it through a sieve. Make a custard cream with the egg yolks, cornstarch, sugar and the infused milk.
Crumble Mix the butter and the sugar together with the flat beater. Add the flour, PatisFrance Amandes Blanchies, PatisFrance Noisettes Blanchies and the salt. Spread out in a circle 14cm. Bake at 150°C for + 15 min.
Pain De Gene Chocolat Mix in the batter the marzipan, sugar, emulsifier and the sorbitol. Whip the ingredients by adding the eggs bit by bit. Add carefully the liquid butter, flour, Belcolade Cocoa Powder, baking powder and the salt. Pipe 100g dough in a Flexipan of 14 cm. Bake at 180°C for + 20min.
Mousseline Mandarine Tea Make a meringue Italienne with the egg whites and the sugar. Whip the tea custard cream and add the butter. Mix the gelatin powder with the water and melt it. Add the gelatin to the whipped custard cream. Mix with the PatisFrance Starfruit Mandarine and meringue Italienne. Pipe in a Flexipan of 14cm.
Congo Chocolate Mousse Make a "pâte à bombe" with the sugar, fresh cream and the egg yolks. Mix the Belcolade Origins Congo 58 with the "pâte à bombe". Mix with the fresh cream.
Caramel Rouille Glaze Make a caramel with the glucose and sugar. Take away the heat and pour the hot cream and the heated PatisFrance Starfruit Mandarine with the hot water onto the caramel. Mix the gelatin with the water. Add the gelatin and the starch to the caramel. Boil again. Add the Belcolade Blanc Selection, the Belcolade Selection Lait Extra and the colors and mix. Cover with cling film and store away.
Final Assembly Pipe the Congo chocolate mousse in a circle. Place the insert of the Mousseline Mandarine Tea inside. Pipe another layer of the Congo Chocolate mousse. Place the Pain de gene chocolate on top. Close with the crumble. Freeze. Heat up the glaze till 35 - 42°C. Glaze the entremets.