CAKE DOUGH
Ingredientes: CAKE DOUGH
-
50 gmantequilla
Preparación: CAKE DOUGH
Melt.
Ingredientes: CAKE DOUGH
-
2 gCLR-19430
Preparación: CAKE DOUGH
Mix with butter.
Ingredientes: CAKE DOUGH
-
150 gmantequilla
-
150 gazúcar
Preparación: CAKE DOUGH
Whip together lightly with previous mixture.
Ingredientes: CAKE DOUGH
-
200 gharina
-
200 ghuevos
-
50 gcrema 35% grasa
-
7 gBaking powder
Preparación: CAKE DOUGH
Mix evenly. Add gradually.
Whip up lightly.
Ingredientes: CAKE DOUGH
-
200 gmermelada de frambuesa
Preparación: CAKE DOUGH
Pour into dough without mixing.
Ingredientes: CAKE DOUGH
-
100 gmermelada de frambuesa
Preparación: CAKE DOUGH
Half-fi ll moulds with dough.
Add little spoon in the centre.
End fi lling up moulds with dough. Bake at 175°C for 14 min.
BUTTERCREAM
Ingredientes: BUTTERCREAM
-
172 gclara de huevo
-
258 gazúcar
Preparación: BUTTERCREAM
Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.
Ingredientes: BUTTERCREAM
-
1vaina de vainilla
Preparación: BUTTERCREAM
Add.
Ingredientes: BUTTERCREAM
-
452 gmantequilla
Preparación: BUTTERCREAM
Soften and whip until smooth.
Mix in with stand mixer.
Ingredientes: BUTTERCREAM
-
113 gCallebaut® Finest chocolate blanco belga W2
Preparación: BUTTERCREAM
Heat to 45°C. Mix in with stand mixer.
Fill thin-nozzled piping bag with buttercream.
CHOCOLATE MOUSSE
Ingredientes: CHOCOLATE MOUSSE
-
120 gLeche entera
-
25 gel azúcar invertido
Preparación: CHOCOLATE MOUSSE
Boil together.
Ingredientes: CHOCOLATE MOUSSE
-
131 gCallebaut® Finest Chocolate Negro Belga (N° 70-30-38-E4-U71)
Preparación: CHOCOLATE MOUSSE
Pour over boiling mixture.
Emulsify.
Ingredientes: CHOCOLATE MOUSSE
-
224 gcrema 35% grasa
Preparación: CHOCOLATE MOUSSE
Whip up. Add when mixture is at 35°C.
FINISHING & DECORATIONS
Ingredientes: FINISHING & DECORATIONS
-
CHD-PS-21449
-
CHF-BS-19852E0
Preparación: FINISHING & DECORATIONS
Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
¿Necesitas ayuda con tus confituras de chocolate?
- Encuentra guías de soluciones y tutoriales
- Chatea en vivo con un chef asesor y encuentra la solución adecuada para tus desafíos
Comments