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Timeless Classics
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Good for freezing
Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authen...
- rok trajanja:
- 3 days
- Conservation:
- +4°C
Gold Chocolate Crunchy
Sastojci: Gold Chocolate Crunchy
Priprema: Gold Chocolate Crunchy
1. Melt the Gold Chocolate at 38-39°C.
2. Mix with the Pailleté Feuilletine.
3. Spread in a rectangle of 7.5cm by 35.5cm with a height of 5mm.
Gold Chocolate Biscuit
Sastojci: Gold Chocolate Biscuit
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560 gegg whites
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135 gsugar
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140 gEgg yolk
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40 gflour
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135 gbutter
Priprema: Gold Chocolate Biscuit
1. Make a French Meringue with egg whites and sugar.
2. Melt at 45°C Gold Chocolate with the butter.
3. Add the egg yolks to the chocolate.
4. Incorporate the meringue with the flour into the first batter.
5. Spread 350g in a silpat.
6. Bake in the oven at 175°C for 7 to 8 minutes.
Black Currant & Ruby Chocolate Ganache
Sastojci: Black Currant & Ruby Chocolate Ganache
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80 gcream
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80 gPuree Black Currant
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43 gglucose
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7 ghoney
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133 gMascarpone cheese
Priprema: Black Currant & Ruby Chocolate Ganache
1. Heat at 85°C Blackcurrant with the cream, glucose, and honey.
2. Pour over the Ruby Chocolate and mix well using a hand blender.
3. Add the Mascarpone and mix well.
Chesnut Cream
Sastojci: Chesnut Cream
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68 gEgg yolk
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30 gsugar
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30 ggelatin mass
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338 gwhipped cream
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20 grum
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225 gChesnut Pure - Boiron
Priprema: Chesnut Cream
1. Make English cream with chestnut puree, egg yolks and sugar.
2. Pour on the white Chocolate W2, add the gelatine, and mix well using a hand blender.
3. When the mix is at 32°C add the whipped cream and the rum.
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