Gold dome pastry
- Level:
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Difficult
Almond-hazelnut sponge cake
Ingredients: Almond-hazelnut sponge cake
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4.7 ozegg white
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4.7 ozsugar
Preparation: Almond-hazelnut sponge cake
Make a meringue.
Ingredients: Almond-hazelnut sponge cake
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2.9 ozegg yolks
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7.5 ozeggs
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10.5 ozsugar
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6.4 ozalmond powder
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5.8 ozhazelnut powder
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1.2 ozCP
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2.9 ozflour
Preparation: Almond-hazelnut sponge cake
Mix together.
Ingredients: Almond-hazelnut sponge cake
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6.4 ozmelted butter
Preparation: Almond-hazelnut sponge cake
Add to the egg mixture and mix in the meringue.
Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.
Iced coffee ganache
Ingredients: Iced coffee ganache
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0.9 ozpowdered milk 1% fat
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3.9 ozespresso coffee
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3.9 oz3,25% full fat milk
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0.1 ozVanilla
Preparation: Iced coffee ganache
Mix together and heat up to 70°C.
Ingredients: Iced coffee ganache
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0.9 ozgelatin mass
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1.1 ozFWF-Z2CARA
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0.4 oz841
Preparation: Iced coffee ganache
Combine all ingredients in a recipient.
Pour the previous hot mixture onto the mixture to melt.
Ingredients: Iced coffee ganache
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0.2 ozpowdered gelatin
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0.7 ozwater
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1.1 ozFWF-Z2CARA
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0.4 oz841
Preparation: Iced coffee ganache
Pass through a sieve and whip to achieve the right consistency.
Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.
Ingredients: Iced coffee ganache
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15.4 grsalt
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0.1 ozorange zest
Preparation: Iced coffee ganache
Add and emulsify.
Ingredients: Iced coffee ganache
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12.9 oz35% cream
Preparation: Iced coffee ganache
Add, cover and leave to rest in the refrigerator overnight.
Citrus jelly
Ingredients: Citrus jelly
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4.7 ozsugar
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0.5 ozNH pectin
Preparation: Citrus jelly
Mix together.
Ingredients: Citrus jelly
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8.1 ozlemon puree
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13.9 ozorange puree
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5.2 ozwater
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2.9 ozinvert sugar
Preparation: Citrus jelly
Mix in and bring to a boil.
Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.
Sao Tomé chocolate mousse
Ingredients: Sao Tomé chocolate mousse
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6.9 ozWhole milk
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1.2 ozinvert sugar
Preparation: Sao Tomé chocolate mousse
Heat up to 60°C.
Ingredients: Sao Tomé chocolate mousse
Preparation: Sao Tomé chocolate mousse
Pour previous mixture over the chocolate. Emulsify with a stick blender.
Ingredients: Sao Tomé chocolate mousse
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12.3 ozwhipping 35% cream
Preparation: Sao Tomé chocolate mousse
Mix in the previous mixture when its temperature is at 40°C.
Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre.
Finish with a layer of chocolate sponge and freeze.
Caramel glaze
Ingredients: Caramel glaze
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9.9 ozsugar
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5.0 ozwater
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9.9 ozglucose
Preparation: Caramel glaze
Heat up to 103°C.
Ingredients: Caramel glaze
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6.6 ozsweetened concentrated milk
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3.6 ozgelatin mass
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3.5 ozFWF-Z2CARA
Preparation: Caramel glaze
Combine the ingredients in a high recipient.
Pour the previous hot mixture over the ingredients and emulsify.
Leave to rest in the refrigerator overnight.
Glaze the Sao Thomé chocolate mousse at 28-30°C.
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