Autumn Cake
- Level:
-
Pumpkin and mango crémeux
Ingredients: Pumpkin and mango crémeux
-
68 gsugar
-
6 gstabiliser
-
18 gNH pectin
-
73 gmilk
Preparation: Pumpkin and mango crémeux
Mix together.
Ingredients: Pumpkin and mango crémeux
-
540 gpumpkin puree
-
225 gmango puree
-
101 gegg yolks
Preparation: Pumpkin and mango crémeux
Add sugar-milk mix. Heat to 85°C. Cool to 40°C.
Ingredients: Pumpkin and mango crémeux
-
158 gButter 82% fat
Preparation: Pumpkin and mango crémeux
Add.
Power 80 Biscuit
Ingredients: Power 80 Biscuit
-
139 gbutter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
-
254 gegg yolks
-
154 gsugar
Preparation: Power 80 Biscuit
Whip lightly. Add ganache.
Ingredients: Power 80 Biscuit
-
299 gegg whites
-
154 gsugar
Preparation: Power 80 Biscuit
Make a meringue. Add.
Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min.
Gold Mousse
Ingredients: Gold Mousse
-
128 gmilk
-
128 gcream 35% fat
-
27 gVanilla
Preparation: Gold Mousse
Bring to a boil together.
Ingredients: Gold Mousse
-
55 gegg yolks
-
25 gsugar
Preparation: Gold Mousse
Mix together. Make crème anglaise.
Ingredients: Gold Mousse
Preparation: Gold Mousse
Pour over crème anglaise. Emulsify.
Heat to 40°C. Mix in whipped cream. Let cool.
Gold Glaze
Ingredients: Gold Glaze
-
142 gwater
-
172 gsugar
-
172 gisomalt
Preparation: Gold Glaze
Boil to 106°C.
Ingredients: Gold Glaze
-
115 gcream
-
138 gdried glucose 40DE
Preparation: Gold Glaze
Boil separately. Add.
Ingredients: Gold Glaze
-
77 gCP
-
1 gMona Lisa® Creative Gold Metallic Powder
-
107 ggelatine mass
-
153 gglaze
Preparation: Gold Glaze
Add. Mix in.
Use at 40°C.
Comments