Sweet splash of gold
- Niveau:
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Moyen
SPONGE CAKE
Ingrédients: SPONGE CAKE
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2.8 ozsucre
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3.0 ozpoudre d'amande
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0.4 ozfarine
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15.4 grlevure
Préparation: SPONGE CAKE
Mix together in thermomix.
Ingrédients: SPONGE CAKE
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0.4 ozhuile
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2.6 ozjaunes d'oeufs
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0.1 ozpiments panca
Préparation: SPONGE CAKE
Add.
Ingrédients: SPONGE CAKE
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4.4 ozblanc d'oeuf
Préparation: SPONGE CAKE
Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.
BRETON SABLÉ
Ingrédients: BRETON SABLÉ
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0.7 ozlevure
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1.5 lbfarine
Préparation: BRETON SABLÉ
Mix and sift.
Ingrédients: BRETON SABLÉ
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1.1 lbcrème au beurre
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1.0 lbsucre cristallisé
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0.2 ozsel
Préparation: BRETON SABLÉ
Mix until smooth.
Ingrédients: BRETON SABLÉ
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7.1 ozblanc d'oeuf
Préparation: BRETON SABLÉ
Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.
CHOCOLATE MOCHA BEANS
Ingrédients: CHOCOLATE MOCHA BEANS
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CHF-3D-19953
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CLR-19165
Préparation: CHOCOLATE MOCHA BEANS
Dust beans with powder.
GOLD CHOCOLATE BAVAROIS
Ingrédients: GOLD CHOCOLATE BAVAROIS
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8.8 ozcrème
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1vanille
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6.0 ozsucre caramélisé
Préparation: GOLD CHOCOLATE BAVAROIS
Boil together
Ingrédients: GOLD CHOCOLATE BAVAROIS
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2.3 ozjaunes d'oeufs
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8.8 ozlait
Préparation: GOLD CHOCOLATE BAVAROIS
Make an anglaise.
Ingrédients: GOLD CHOCOLATE BAVAROIS
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1.8 ozmasse de gélatine
Préparation: GOLD CHOCOLATE BAVAROIS
Add and mix in.
Ingrédients: GOLD CHOCOLATE BAVAROIS
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5.3 ozCallebaut® Finest Belgian Caramel Chocolat Or
Préparation: GOLD CHOCOLATE BAVAROIS
Pour previous mixture onto chocolate. Leave to cool.
Ingrédients: GOLD CHOCOLATE BAVAROIS
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1.0 lbcrème fouettée
Préparation: GOLD CHOCOLATE BAVAROIS
Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.
FINISHING & DECORATIONS
Ingrédients: FINISHING & DECORATIONS
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CHD-CP-90104E0
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CHF-3D-19953
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CHD-3D-19027E0
Préparation: FINISHING & DECORATIONS
1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).
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