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
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0.9 lbAlmond Paste
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4.6 ozCaster sugar
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7.4 ozegg yolks
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5.3 ozwhole eggs
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8.8 ozegg whites
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4.6 ozCaster sugar
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3.5 ozflour T45
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1.8 ozCP
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3.5 ozbutter
Preparation: Sacher sponge tanzanie
- Mix the almond paste and the sugar together.
- Slowly add the egg yolks and whole eggs and whip until the ruban stage.
- Whisk the egg white and the sugar.
- Sieve the dry ingredients together.
- Melt the chocolate and butter to 50 Celsius. Add a 1/3 of the meringue into the chocolate.
- Fold the dry ingredients then finished by the rest of the meringue.
- Bake at 180 Celsius
Praline feuilletine insert
Ingredients: Praline feuilletine insert
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2.8 ozLactee superieure
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5.3 ozFeuilletine
Preparation: Praline feuilletine insert
- Mix the praline and melted chocolate – Temper at 26 Celsius add the feuilletine
Cocoa nibs light mousse
Ingredients: Cocoa nibs light mousse
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3.7 ozNIBS-S502
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9.5 ozmilk
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7.9 ozCream
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3.7 ozegg yolks
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3.7 ozCaster sugar
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0.4 ozGelatin
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12.7 ozwater
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0.0 grCream
Preparation: Cocoa nibs light mousse
- Warm up the cocoa nibs in the oven for 10mns at 150 Celsius
- Warm up the milk and add the nibs and infuse for 10mns.
- Sieve and scale back to 270g – add milk if needed.
- Combine the infused milk with the cream, yolks and sugar and cook to 82 Celsius.
- Add the bloomed gelatin. Strain and cool down to 30 Celsius. Fold the cream.
Tanzanie light mousse
Ingredients: Tanzanie light mousse
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1.2 lbmilk
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2.3 lbCream
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0.2 ozGelatin
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1.5 ozwater
Preparation: Tanzanie light mousse
- Bloom the gelatin in the water. Warm up the milk and add the gelatin.
- Pour over the chocolate and create an emulsion.
- Fold the cream when the ganache is at 40 Celsius
Tanzanie gelee
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