CRUNCH OF SPICES

配料: CRUNCH OF SPICES

  • 110 g
    葡萄糖
  • 33 g
  • 300 g
    砂糖

准备工作: CRUNCH OF SPICES

Boil together

配料: CRUNCH OF SPICES

  • 245 g
    黄油

准备工作: CRUNCH OF SPICES

Melt into previous mixture.

配料: CRUNCH OF SPICES

  • 320 g
    杏仁碎
  • 2 g
    中国香料/5种香料

准备工作: CRUNCH OF SPICES

Add.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

GOLD CHOCOLATE MOUSSE

配料: GOLD CHOCOLATE MOUSSE

  • 151 g
    Callebaut® 优质比利时焦糖巧克力金
  • 13 g
    Callebaut® 可可脂 (CB-655)

准备工作: GOLD CHOCOLATE MOUSSE

Add together.

配料: GOLD CHOCOLATE MOUSSE

  • 134 g
    牛奶
  • 13 g
    葡萄糖浆 DE 60

准备工作: GOLD CHOCOLATE MOUSSE

Boil together and pour onto previous mixture. Emulsify.

配料: GOLD CHOCOLATE MOUSSE

  • 22 g
    明胶块

准备工作: GOLD CHOCOLATE MOUSSE

Add and mix in. 

配料: GOLD CHOCOLATE MOUSSE

  • 268 g
    鲜奶油

准备工作: GOLD CHOCOLATE MOUSSE

Add when previous mixture is at 35°C. 

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown. 

YOGHURT CRÉMEUX

配料: YOGHURT CRÉMEUX

  • 757 g
    35%奶油
  • 47 g
    脱脂奶粉
  • 2 g
    香塔纳
  • 123 g
    砂糖
  • 33 g
    索萨酸奶粉

准备工作: YOGHURT CRÉMEUX

Boil together and mix well.

配料: YOGHURT CRÉMEUX

  • 8 g
    明胶粉(180 Bloom)
  • 30 g

准备工作: YOGHURT CRÉMEUX

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

配料: FINISHING & DECORATIONS

  • CLR-19165
  • CHD-PS-19623E0
  • CHD-ST-18970E0
  • CHD-3D-19170E0

准备工作: FINISHING & DECORATIONS

1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999).
2. Glaze your Xmas yule logs with gold and dust with some gold powder.
3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).

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