Bubbly Gold caramel verrines

Bubbly Gold caramel verrines

Niveau:
Facile

Caramel Doré Mousse

Ingrédients: Caramel Doré Mousse

  • 264 g
    Callebaut® Finest Belgian Caramel Chocolat Or
  • 23 g
    Beurre de cacao Callebaut® (CB-655)

Préparation: Caramel Doré Mousse

Add together.  

Ingrédients: Caramel Doré Mousse

  • 233 g
    lait
  • 22 g
    sirop de glucose

Préparation: Caramel Doré Mousse

Boil together. Pour over previous mixture.

Ingrédients: Caramel Doré Mousse

  • 38 g
    masse de gélatine

Préparation: Caramel Doré Mousse

Mix in

Ingrédients: Caramel Doré Mousse

  • 469 g
    crème fouettée

Préparation: Caramel Doré Mousse

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

Ingrédients: Pain de Gênes

  • 187 g
    massepain

Préparation: Pain de Gênes

Thin with cutter. 

Ingrédients: Pain de Gênes

  • 79 g
    œuf(s) entier(s)
  • 45 g
    jaunes d'oeufs

Préparation: Pain de Gênes

Add.

Ingrédients: Pain de Gênes

  • 163 g
    blanc d'oeuf
  • 59 g
    sucre en poudre

Préparation: Pain de Gênes

Whip up together. Add to previous mixture.

Ingrédients: Pain de Gênes

  • 69 g
    farine

Préparation: 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

Ingrédients: Decoration A

  • Q.S.
    CHD-ND-19956E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

Préparation: 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

Ingrédients: Decoration B

  • Q.S.
    MAW-DE-19912E0

Préparation: Decoration B

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999.