Leicht
Enthält:5 Komponenten
Cocoa shortbread
Zutaten: Cocoa shortbread
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5.8 ozButter
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3.9 ozPuderzucker
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1.4 ozMandelpulver
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1.8 ozEier
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1.1 ozCallebaut® Kakaopulver (CP-E0-776)
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7.8 ozAll purpose flour
Zubereitung: Cocoa shortbread
Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.
Milk chocolate mousse
Zutaten: Milk chocolate mousse
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2.1 ozMilch
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2.1 oz35 % Sahne
Zubereitung: Milk chocolate mousse
Boil.
Zutaten: Milk chocolate mousse
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1.1 ozStreuzucker
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1.8 ozEigelb
Zubereitung: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Zutaten: Milk chocolate mousse
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7.1 ozKakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)
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2.6 ozCallebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)
Zubereitung: Milk chocolate mousse
Pour previous mixture over and mix.
Zutaten: Milk chocolate mousse
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7.9 ozSchlagsahne
Zubereitung: Milk chocolate mousse
Add at 45°C.
Soft caramel
Zutaten: Soft caramel
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4.2 ozZucker
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0.7 ozTraubenzucker
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0.1 ozFleur de Sel
Zubereitung: Soft caramel
Make a caramel.
Zutaten: Soft caramel
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6.0 ozSahne
Zubereitung: Soft caramel
Use to deglaze caramel.
Zutaten: Soft caramel
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0.5 ozGelatinemasse
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2.8 ozCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Zubereitung: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
Zutaten: Orange jelly
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10.6 ozOrangensaft
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1.8 ozStreuzucker
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0.4 ozNH-Pektin
Zubereitung: Orange jelly
Boil.
Zutaten: Orange jelly
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7.1 ozOrangenschalen-Scheiben
Zubereitung: Orange jelly
Add and let cool.
Used ML products
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