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Good for freezing
The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh c...
- rok trajanja:
- 3 days
- Conservation:
- +4°C
Walnut Soft Biscuit
Sastojci: Walnut Soft Biscuit
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8.5 ozEgg yolk
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0.8 ozsugar
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9.2 ozPraline Walnuts 50%
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8.5 ozegg whites
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3.9 ozsugar
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4.2 ozflour
Priprema: Walnut Soft Biscuit
1. Whip the egg yolks with sugar #1.
2. Add the praline walnuts.
3. Separetly whip the egg whites with the sugar #2.
4. Mix together and add the flour.
5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 8 to 10 minutes. Cut in a rectangle of 15x30 cm.
Praline Walnuts 50%
Sastojci: Praline Walnuts 50%
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10.6 ozRoasted Walnuts
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10.6 ozsugar
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2.6 ozwater
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0.4 ozVanilla essence
Priprema: Praline Walnuts 50%
1. Make a caramel at 180°C with the sugar, water and vanilla essence.
2. Pour over the walnuts and let it cool down.
3. Mix until you get the desired texture.
Walnut Crunchy Praline
Sastojci: Walnut Crunchy Praline
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12.2 ozPraline Walnuts 50%
Priprema: Walnut Crunchy Praline
1. Separately, melt the Milk chocolate and the cocoa butter at 45°C.
2. Add the praline walnuts and pure nut paste and temper the mix.
3. Add the paillete feuilletine and spread 240g on top of the walnut soft biscuit.
4. Let it set.
Coffee Mousse
Sastojci: Coffee Mousse
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6.7 ozmilk
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0.6 ozinstant coffee
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10.6 ozDebic cream 35%
Priprema: Coffee Mousse
1. Heat the milk at 80°C and add the coffee.
2. Pour on the chocolate and mix well using a hand blender.
3. At 35°C add the whipped cream.
Gold chocolate mousse
Sastojci: Gold chocolate mousse
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1.3 lbDebic cream 35%
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0.1 ozsalt
Priprema: Gold chocolate mousse
1. Melt the gold chocolate at 45°C and add the salt.
2. Whip the cream.
3. At 36°C add the whipped cream to the chocolate.
4. Pipe the mousse using a plain nozzle of 12 mm.
Gold chocolate Spray
Sastojci: Gold chocolate Spray
Priprema: Gold chocolate Spray
1. Melt separately the chocolate and the cocoa butter at 45°C.
2. Mix together.
3. Spray on the frozen gold chocolate mousse.
Milk Chocolate Glaze
Sastojci: Milk Chocolate Glaze
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2.5 ozoil
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1.1 lb823-RT
Priprema: Milk Chocolate Glaze
1. Melt the chocolate at 45°C.
2. Add the oil and mix well.
3. Use it at 32 - 33°C.
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