Entremets

Mix together the eggs, almond TPT, rice flour and baking powder in a stand mixer. Whip the egg whites with the sugar and add into the previous mixture. Spread onto 60x40cm baking sheets, 8mm high. Bake at 220°C for about 5 to 6 minutes. Keep refrigerated until ready to use.

Melt the chocolate and mix with the praline and the paste. Heat the water and dissolve in the gelatine (pre-hydrated) and the salt. Mix the two previous mixtures together and emulsify. Keep refrigerated until ready to use.

Dice the apricots and mix with the sugar. Add the purées and boil for 8 minutes, until the desired texture is reached. Remove from the heat, and separate one third of the apricots. Add the gelatine (pre-hydrated) to the remaining two thirds and mix with an electric whisk. Add the remaining apricots and mix well. Add the orange blossom water and mix. Portion into 12cm diameter rings, about 140g per ring, and then freeze.

Boil the water and set aside. Caramelise the sugar and deglaze with the hot water. Weigh the final mixture and correct to 550g. Add the gelatine (pre-hydrated) and the salt. Pour over the Gold chocolate and whisk until the chocolate is completely melted. Emulsify with an electric whisk. When the mixture is at 30°C to 32°C, add the semi-whipped cream. Make sure that all the ingredients are perfectly combined and use immediately.

Heat all ingredients except the gelatine, chocolate and gold powder to boiling point. Add the gelatine (pre-hydrated) and mix well. Gradually stir into the chocolate until a good emulsion is achieved. Beat with an electric whisk and add the gold powder. Allow to stand for 12 hours before use. Use at 32°C to 33°C to coat the frozen cake.

Melt the chocolate and cocoa butter together. Mix well with an electric whisk. Strain the mixture. Cool the paint to about 35°C and apply with a spray gun to the frozen decoration.

Mix together and use to airbrush the decoration, after painting it with the gold chocolate paint (velvet finish).

Take a 12cm diameter x 3cm high ring and place the crumble disc in as a base. Cut out a 12cm diameter disc of joconde sponge and place on top of the crumble base. Spread 15g to 20g of orange peel marmalade evenly over the joconde sponge. To finish, add a 6g layer of almond cream. Freeze until ready for use. Cover the base of a 14cm diameter x 4cm high mould with the freshly made mousse. Then take the apricot and orange blossom compote ring from the freezer, remove the ring and place in the mould on the mousse base, well centred. Fill with a little more mousse. Remove the crumble-sponge-almond cream ring from the freezer, unmould it and place it on top of the last layer of mousse. Each cake should have a total of 190g to 200g of mousse. Cover the cakes with a plastic guitar sheet and press down to ensure they are fully assembled. Freeze. Unmould the fully frozen cakes and coat with the gold glaze at 32°C to 33°C. Decorate as desired.