Medio

Contiene: 4 Componentes

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3.9 oz

glucosa
1.2 oz

agua
10.6 oz

azúcar granulado

Boil together

8.6 oz

mantequilla

Melt into previous mixture.

11.3 oz

almendras ralladas
0.1 oz

especias chinas / 5 especias

Add.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

5.3 oz

Callebaut® Finest Belgian Caramelo Chocolate Dorado
0.5 oz

Manteca de cacao Callebaut® (CB-655)

Add together.

4.7 oz

leche
0.5 oz

jarabe de glucosa DE 60

Boil together and pour onto previous mixture. Emulsify.

0.8 oz

masa de gelatina

Add and mix in.

9.5 oz

nata montada

Add when previous mixture is at 35°C.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

1.7 lb

35% de crème
1.7 oz

la leche desnatada en polvo
0.1 oz

xantana
4.3 oz

azúcar granulado
1.2 oz

yogur en polvo sosa

Boil together and mix well.

0.3 oz

gelatina en polvo (180 Bloom)
1.1 oz

agua

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

CLR-19165
CHD-PS-19623E0
CHD-ST-18970E0
CHD-3D-19170E0

1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999).
2. Glaze your Xmas yule logs with gold and dust with some gold powder.
3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).