Gold dome pastry
- Level:
-
Difficult
Almond-hazelnut sponge cake
Ingredients: Almond-hazelnut sponge cake
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132 gegg white
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132 gsugar
Preparation: Almond-hazelnut sponge cake
Make a meringue.
Ingredients: Almond-hazelnut sponge cake
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82 gegg yolks
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214 geggs
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297 gsugar
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181 galmond powder
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165 ghazelnut powder
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82 gflour
Preparation: Almond-hazelnut sponge cake
Mix together.
Ingredients: Almond-hazelnut sponge cake
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181 gmelted 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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25 gpowdered milk 1% fat
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110 gespresso coffee
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110 g3,25% full fat milk
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2 gvanilla
Preparation: Iced coffee ganache
Mix together and heat up to 70°C.
Ingredients: Iced coffee ganache
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25 ggelatin mass
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30 gFWF-Z2CARA
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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5 gpowdered gelatin
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20 gwater
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30 gFWF-Z2CARA
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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1 gsalt
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3 gorange zest
Preparation: Iced coffee ganache
Add and emulsify.
Ingredients: Iced coffee ganache
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365 g35% cream
Preparation: Iced coffee ganache
Add, cover and leave to rest in the refrigerator overnight.
Citrus jelly
Ingredients: Citrus jelly
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132 gsugar
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14 gNH pectin
Preparation: Citrus jelly
Mix together.
Ingredients: Citrus jelly
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230 glemon puree
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395 gorange puree
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148 gwater
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82 ginvert 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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196 gWhole milk
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35 ginvert 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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350 gwhipping 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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282 gsugar
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141 gwater
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282 gglucose
Preparation: Caramel glaze
Heat up to 103°C.
Ingredients: Caramel glaze
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188 gsweetened concentrated milk
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103 ggelatin mass
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100 g
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100 gFWF-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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