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Tiramisu espresso
Ingrédients: Tiramisu espresso
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500 gcrème
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87 gsucre en poudre
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30 geau
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75 gjaunes d'oeufs
Préparation: Tiramisu espresso
Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.
Ingrédients: Tiramisu espresso
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500 gmascarpone
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4 gousse(s)Vanille de Madagascar
Préparation: Tiramisu espresso
Then add mascarpone and whip.
Ingrédients: Tiramisu espresso
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250 gVelours au chocolat blanc Callebaut®
Préparation: Tiramisu espresso
Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable
Ingrédients: Tiramisu espresso
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Poudre de cacao Callebaut® (CP-E0-776)
Préparation: Tiramisu espresso
To dust
Ingrédients: Tiramisu espresso
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CHM-BS-19848E0
Préparation: Tiramisu espresso
To decorate
Ingrédients: Tiramisu espresso
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CHD-CM-19839E0
Préparation: Tiramisu espresso
To pipe into
Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms
Pistachio snobinettes
Ingrédients: Pistachio snobinettes
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240 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
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200 gVelours au chocolat blanc Callebaut®
Préparation: Pistachio snobinettes
Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper
Ingrédients: Pistachio snobinettes
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60 gPersian pistachio powder
Préparation: Pistachio snobinettes
To dust
Ingrédients: Pistachio snobinettes
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CHD-CV-19927E0
Préparation: Pistachio snobinettes
To fill the pistachio filling
Pipe the crème into the snobinettes.
Dust with powdered pistachio powder.
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