Ingredients
Almond Sponge
300 g / 10.7 oz California Almond Paste
125 g / 4.5 oz Whole eggs
75 g / 2.7 oz Egg yolk
275 g / 9.8 oz Egg white
100 g / 3.6 oz Granulated sugar
120 g / 4.3 oz Pastry flour, sifted
200 g / 7.0 oz Caramelized almonds

Strawberry Gelée
360 g / 23.1 oz Strawberry Purée
150 g / 5.2 oz Granulated sugar
10 g / 0.3 oz Lemon zest
5 g / 0.2 oz Apple Pectin
50 g / 1.7 oz Lemon juice
500 g / 17.5 oz Strawberry, cut in cubes

Crunchy Croquantine
200 g / 7.0 oz Edelweiss 36%
90 g / 3.1 oz Croquantine, Flaky Wafers

Basil Mascarpone Mousse
100 g / 3.5 oz Granulated sugar
50 g / 1.4 oz Water
120 g / 4.2 oz Egg yolk
3 ea Vanilla Beans
220 g / 7.7 oz Mascarpone cheese
250 g / 8.7 oz Heavy cream 35%, liquid
10 ea Leaves fresh basil
10 g / 0.3 oz Sheet Gelatin
450 g / 15.7 oz Heavy cream 35%, whipped

Butter Crumble
200 g / 7.0 oz Butter, unsalted, soft
100 g / 3.5 oz Powdered sugar
120 g / 4.2 oz Hazelnut Flour
2 g / 0.0 oz Fleur de sel (sea salt)
200 g / 7.0 oz Pastry flour

Preparation
Almond Sponge
Mix California Almond Paste, whole eggs and egg yolk. Whip up egg white and granulated sugar to peak before adding to California mixture. In the end incorporate sifted pastry flour. Spread mixture on a parchment paper and sprinkle crushed caramelized almonds on top. Bake at 200°C/392°F for 10 minutes. Cut out rectangles for the described Torone mold.

Strawberry Gelée
Boil Strawberry Purée, lemon zest and lemon juice. Mix granulated sugar and pectin together and add to previous mixture. Cook until 105°C/253°F. Slowly incorporate the strawberry cubes and mix well. Spread out into a Torone mold and freeze.

Crunchy Croquantine
Mix tempered Edelweiss 36% and Croquantine Flaky Wafers together. Spread out on a silpat, let it set and cut as desired.

Basil Mascarpone Mousse
Infuse liquid heavy cream and fresh basil for about 30 minutes - strain. Whip egg yolk and Vanilla Beans well. Cook granulated sugar and water up to 121°C/284°F. Add slowly into egg yolk and mix for a few minutes. Incorporate the infused basil and infused Sheet Gelatin. Slowly fold the Mascarpone cheese and whipped cream under the mixture.

Butter Crumble
Mix soft butter, powdered sugar and fleur de sel. Incorporate Hazelnut Flour and mix well. Add slowly pastry flour. Let it set in the refrigerator. Make butter crumble and bake in a preheated oven at 160°C/320°F.

Setting
Place the Torone mold on a plastic sheet. Place the Crunchy Croquantine into the mold, brush with a pastry brush a little Edelweiss 36% and add the Almond Sponge on. Fill up with the Basil Mascarpone Mousse 1/3. Place the frozen Strawberry Gelée into the Basil Mascarpone Mousse and add a second Almond Sponge. Fill up with an other part of Basil Mascarpone Mousse and freeze. Pipe the remaining Basil Mascarpone Mousse into oval Flexipan molds and freeze as well. Demold and place the oval Basil Mascarpone Mousse on the Entremets. By using a chocolate spray gun, spray a mixture of Cocoa Butter and Edelweiss 36%. Sprinkle the baked Butter Crumble around the Entremets.

Decoration
Decorate with fresh raspberry, chocolate decoration and Gold Leaves.

Specialty Ingredients
#28005 Ponthier Strawberry Puree
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31333 FELCHLIN-Swiss CROQUANTINE FLAKY WAFERS
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#90062G Gold Leaf Sheets
#90070SI Sheet Gelatin Silver
#90071 Vanilla Beans Madagascar