Cacao Barry Zephyr White Square
Srednje tezine
Makes : 12
  • High profit
  • Comfort Foods
  • Chocolate Innovation
Cacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
Cacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
rok trajanja:
4 Days
Conservation:
Refrigerate 13-15°C
Containing: 6 Components

Cacao Barry Zephyr White Mousse

Sastojci: Cacao Barry Zephyr White Mousse

Priprema: Cacao Barry Zephyr White Mousse

  • Bring milk, Cream & Vanilla to the boil
  • Hydrate the gelatine, Add to hot milk mix
  • Pour over Chocolate and mix till emulsified
  • Allow to cool
  • Whip cream to soft peaks and fold into chocolate mix
  • Pipe

Blackberry Jelly

Sastojci: Blackberry Jelly

  • 350 g
    Blackberry Puree
  • 150 g
    water
  • 15 g
    Gelatin
  • 50 g
    sugar
  • 3 g
    Citric acid

Priprema: Blackberry Jelly

  • Bring to the boil Sugar, Puree, Water & Citric Acid
  • Hydrate gelatine & melt in base
  • Set in desired mould
  • Use

Vanilla Sponge

Sastojci: Vanilla Sponge

  • 110 g
    butter
  • 220 g
    Sugar
  • 100 g
    eggs
  • 250 g
    flour
  • 10 g
    baking powder
  • 245 g
    milk
  • 100 g
    water

Priprema: Vanilla Sponge

  • Cream the butter & sugar, add in the eggs slowly.
  • Add the flour and milk alternatively, mixing to a smooth paste.
  • Spread into 60x40cm tray
  • Bake at 160°C
  • Cool & Portion
  • Soak with soaking syrup ( equal quantity of water & sugar)

Lemon Curd

Sastojci: Lemon Curd

  • 250 g
    lemon juice
  • 100 g
    sugar
  • 150 g
    Egg
  • 150 g
    butter
  • 8 g
    Gelatin

Priprema: Lemon Curd

  • Cook the lemon juice, sugar & butter 
  • Tempering in the eggs, cook until thick
  • Allow to cool slightly then add the bloomed gelatine
  • Set & use

Sweet Pastry

Sastojci: Sweet Pastry

  • 325 g
    butter
  • 175 g
    icing sugar
  • 100 g
    Egg
  • 500 g
    cake flour
  • 1 g
    salt

Priprema: Sweet Pastry

  • Combine all in one to a smooth paste/dough
  • Allow to chill 

Meringue Kisses

Sastojci: Meringue Kisses

  • 150 g
    egg whites
  • 150 g
    icing sugar
  • 150 g
    Castor Sugar
  • 2 g
    Vanilla Extract

Priprema: Meringue Kisses

  • Whip Egg Whites to stiff peak and slowly add Castor Sugar
  • Whip for 2 min until sugar disolves and stiff peak is reached
  • Fold in icing sugar and pipe
  • Dry out at 100C for 1h and use

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