Bubbly Gold caramel verrines
- Nível:
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Fácil
Caramel Doré Mousse
Ingredientes: Caramel Doré Mousse
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264 gCallebaut® O melhor chocolate com caramelo belga dourado
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23 gManteiga de cacau Callebaut® (CB-655)
Modo de Preparo: Caramel Doré Mousse
Add together.
Ingredientes: Caramel Doré Mousse
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233 gleite
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22 gxarope de glicose
Modo de Preparo: Caramel Doré Mousse
Boil together. Pour over previous mixture.
Ingredientes: Caramel Doré Mousse
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38 gmassa de gelatina
Modo de Preparo: Caramel Doré Mousse
Mix in
Ingredientes: Caramel Doré Mousse
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469 gchantilly
Modo de Preparo: Caramel Doré Mousse
Add when previous mixture is at 35°C.
Use ± 35 g per chocolate cup.
Pain de Gênes
Ingredientes: Pain de Gênes
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187 gMarzipan
Modo de Preparo: Pain de Gênes
Thin with cutter.
Ingredientes: Pain de Gênes
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79 govo(s) inteiro(s)
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45 ggemas de ovo
Modo de Preparo: Pain de Gênes
Add.
Ingredientes: Pain de Gênes
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163 gclara de ovo
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59 gaçúcar refinado
Modo de Preparo: Pain de Gênes
Whip up together. Add to previous mixture.
Ingredientes: Pain de Gênes
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69 gfarinha
Modo de Preparo: 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
Ingredientes: Decoration A
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Q.S.CHD-ND-19956E0
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Q.S.CLR-19165
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Q.S.MAW-DE-19914E0
Modo de Preparo: 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
Ingredientes: Decoration B
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Q.S.MAW-DE-19912E0
Modo de Preparo: Decoration B
Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999.
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