Festival Lantern
SILIKOMART Flowers Mold - 36.185.87.0065 is used in this recipe.
- Level:
-
Medium
Cake Sponge
Ingredients: Cake Sponge
-
95 gegg white
-
95 ginverted sugar
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35 gsugar
Preparation: Cake Sponge
Mix and whip them into meringue.
Ingredients: Cake Sponge
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80 galmond powder
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27 gcake flour
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1 gVanilla
Preparation: Cake Sponge
Add them and mix smooth.
Bake at 160°C.
Chocolate Crumbs
Ingredients: Chocolate Crumbs
Preparation: Chocolate Crumbs
Melt together to 35°C.
Ingredients: Chocolate Crumbs
Preparation: Chocolate Crumbs
(Callebaut ® Crumbs)
Add it.
Cranberry Dessert Cream
Ingredients: Cranberry Dessert Cream
-
81 gCranberry juice
Preparation: Cranberry Dessert Cream
Boil up.
Ingredients: Cranberry Dessert Cream
-
109 gSugar
-
135 geggs
Preparation: Cranberry Dessert Cream
Mix them smooth, pour the mixture into the juice, and boil up.
Ingredients: Cranberry Dessert Cream
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69 gbutter
Preparation: Cranberry Dessert Cream
Fold them into the mixture.
Homogenize the mixture with a homogenizer until it becomes smooth.
Blueberry Cream
Ingredients: Blueberry Cream
-
227 gblueberry puree
Preparation: Blueberry Cream
Heat it.
Ingredients: Blueberry Cream
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39 ggelatin
Preparation: Blueberry Cream
Add it and cool down to 28°C.
Ingredients: Blueberry Cream
-
57 gegg white
-
57 gSugar
Preparation: Blueberry Cream
Mix smooth and whip into meringue.
Ingredients: Blueberry Cream
-
200 gwhipped cream
Preparation: Blueberry Cream
Add it.
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