Praline Entremets Financier and Pure Chocolate Mousse

Whisk the Almond powder, Icing sugar, Flour. Melt the salted butter at 50°C and add it in the first mixture. 
Whisk the egg whites with the caster sugar and add it in the first mixture.
Pipe it in a 12 cm diameter mold (100 g mixture/mold).
Cook at 160˚C for 15 min.

Whip a butter pomade with praline onctueux. Make an Italian meringue and cook at 120°C. 
Cook slowly the water and sugar at 120°C. then cook over low heat at 30°C.
In the meantime whisk the egg whites and add to the previous mixture.

Make the pastry cream. Blend with an immersion blender and put 100 g of the mixture into the Ø12 cm rings.

Use at 30°C. 
Boil the sugar, glucose and water together. Add the condensed milk, gelatin, and water. 
Then add the non-Azo red Power Flowers petals and work with the mixture at 30°C.

Entremets

1. Bake the praline financier in a Ø12 cm ring: 100 g of mixture per ring (1.5 cm in height).
2. Let the biscuit cool down.
3. Fill the Ø12cm ring with the blood orange cream: 100 g of mixture per ring.
4. Place in the freezer.
5. Prepare the chocolate caramel mousse.
6. Pour the caramel mousse into a Ø14 cm ring, then cover with blood orange cream and the praline financier.
7. Coat with red mirror glaze.

Decoration

1. Make dark chocolate shells using a Pavoni PX4326 mold.
2. Fill with light praline cream and freeze. Then unmold and decorate.
3. Prepare 2.5cm long pink bands using the Flower Powers (Red 5D) dye for the decoration.