Bubbly Gold caramel verrines

Nível:
Fácil

Caramel Doré Mousse

Ingredientes: Caramel Doré Mousse

  • 264 g
    Callebaut® O melhor chocolate com caramelo belga dourado
  • 23 g
    Manteiga de cacau Callebaut® (CB-655)

Modo de Preparo: Caramel Doré Mousse

Add together.  

Ingredientes: Caramel Doré Mousse

  • 233 g
    leite
  • 22 g
    xarope de glicose

Modo de Preparo: Caramel Doré Mousse

Boil together. Pour over previous mixture.

Ingredientes: Caramel Doré Mousse

  • 38 g
    massa de gelatina

Modo de Preparo: Caramel Doré Mousse

Mix in

Ingredientes: Caramel Doré Mousse

  • 469 g
    chantilly

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

  • 187 g
    Marzipan

Modo de Preparo: Pain de Gênes

Thin with cutter. 

Ingredientes: Pain de Gênes

  • 79 g
    ovo(s) inteiro(s)
  • 45 g
    gemas de ovo

Modo de Preparo: Pain de Gênes

Add.

Ingredientes: Pain de Gênes

  • 163 g
    clara de ovo
  • 59 g
    açúcar refinado

Modo de Preparo: Pain de Gênes

Whip up together. Add to previous mixture.

Ingredientes: Pain de Gênes

  • 69 g
    farinha

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

  • Q.S.
    CHD-ND-19956E0
  • Q.S.
    CLR-19165
  • 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

  • Q.S.
    MAW-DE-19912E0

Modo de Preparo: Decoration B

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