Transparence Tanzanie
Medium
Makes: 24 verrines
  • Good to go
  • Good for freezing
Add sweetness to your table with this recipe!
Add sweetness to your table with this recipe!
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 5 Components

Sacher sponge tanzanie

Ingredients: Sacher sponge tanzanie

Preparation: Sacher sponge tanzanie

  1. Mix the almond paste and the sugar together.
  2. Slowly add the egg yolks and whole eggs and whip until the ruban stage. 
  3. Whisk the egg white and the sugar.
  4. Sieve the dry ingredients together.
  5. Melt the chocolate and butter to 50 Celsius. Add a 1/3 of the meringue into the chocolate. 
  6. Fold the dry ingredients then finished by the rest of the meringue. 
  7. Bake at 180 Celsius

 

Praline feuilletine insert

Ingredients: Praline feuilletine insert

Preparation: Praline feuilletine insert

  1. Mix the praline and melted chocolate – Temper at 26 Celsius add the feuilletine

Cocoa nibs light mousse

Ingredients: Cocoa nibs light mousse

  • 105 g
    NIBS-S502
  • 270 g
    milk
  • 225 g
    Cream
  • 105 g
    egg yolks
  • 105 g
    Caster sugar
  • 11 g
    Gelatin
  • 360 g
    water
  • g
    Cream

Preparation: Cocoa nibs light mousse

  1. Warm up the cocoa nibs in the oven for 10mns at 150 Celsius 
  2. Warm up the milk and add the nibs and infuse for 10mns. 
  3. Sieve and scale back to 270g – add milk if needed. 
  4. Combine the infused milk with the cream, yolks and sugar and cook to 82 Celsius. 
  5. Add the bloomed gelatin. Strain and cool down to 30 Celsius. Fold the cream.

 

Tanzanie light mousse

Ingredients: Tanzanie light mousse

Preparation: Tanzanie light mousse

  1. Bloom the gelatin in the water. Warm up the milk and add the gelatin. 
  2. Pour over the chocolate and create an emulsion. 
  3. Fold the cream when the ganache is at 40 Celsius

 

Tanzanie gelee

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