Bubbly Gold caramel verrines
- Level:
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Leicht
Caramel Doré Mousse
Zutaten: Caramel Doré Mousse
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264 gCallebaut® Feinste belgische Karamell-Schokolade Gold
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23 gCallebaut® Kakaobutter (CB-655)
Zubereitung: Caramel Doré Mousse
Add together.
Zutaten: Caramel Doré Mousse
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233 gMilch
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22 gGlucosesirup
Zubereitung: Caramel Doré Mousse
Boil together. Pour over previous mixture.
Zutaten: Caramel Doré Mousse
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38 gGelatinemasse
Zubereitung: Caramel Doré Mousse
Mix in
Zutaten: Caramel Doré Mousse
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469 gSchlagsahne
Zubereitung: Caramel Doré Mousse
Add when previous mixture is at 35°C.
Use ± 35 g per chocolate cup.
Pain de Gênes
Zutaten: Pain de Gênes
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187 gMarzipan
Zubereitung: Pain de Gênes
Thin with cutter.
Zutaten: Pain de Gênes
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79 gVollei(e)
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45 gEigelb
Zubereitung: Pain de Gênes
Add.
Zutaten: Pain de Gênes
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163 gEiweiß
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59 gStreuzucker
Zubereitung: Pain de Gênes
Whip up together. Add to previous mixture.
Zutaten: Pain de Gênes
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69 gMehl
Zubereitung: Pain de Gênes
Sift and add.
Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.
Finishing
1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.
Decoration A
Zutaten: Decoration A
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Q.S.CHD-ND-19956E0
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Q.S.CLR-19165
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Q.S.MAW-DE-19914E0
Zubereitung: Decoration A
Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999.
Decoration B
Zutaten: Decoration B
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Q.S.MAW-DE-19912E0
Zubereitung: Decoration B
Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999.
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