CRUNCH OF SPICES
配料: CRUNCH OF SPICES
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110 g葡萄糖
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33 g水
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300 g砂糖
准备工作: CRUNCH OF SPICES
Boil together
配料: CRUNCH OF SPICES
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245 g黄油
准备工作: CRUNCH OF SPICES
Melt into previous mixture.
配料: CRUNCH OF SPICES
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320 g杏仁碎
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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
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151 gCallebaut® 优质比利时焦糖巧克力金
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13 gCallebaut® 可可脂 (CB-655)
准备工作: GOLD CHOCOLATE MOUSSE
Add together.
配料: GOLD CHOCOLATE MOUSSE
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134 g牛奶
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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
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22 g明胶块
准备工作: GOLD CHOCOLATE MOUSSE
Add and mix in.
配料: GOLD CHOCOLATE MOUSSE
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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
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757 g35%奶油
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47 g脱脂奶粉
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2 g香塔纳
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123 g砂糖
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33 g索萨酸奶粉
准备工作: YOGHURT CRÉMEUX
Boil together and mix well.
配料: YOGHURT CRÉMEUX
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8 g明胶粉(180 Bloom)
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30 g水
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
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CLR-19165
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CHD-PS-19623E0
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CHD-ST-18970E0
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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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