Caramel Doré Mousse

配料: Caramel Doré Mousse

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

准备工作: Caramel Doré Mousse

Add together.  

配料: Caramel Doré Mousse

  • 233 g
    牛奶
  • 22 g
    葡萄糖浆

准备工作: Caramel Doré Mousse

Boil together. Pour over previous mixture.

配料: Caramel Doré Mousse

  • 38 g
    明胶块

准备工作: Caramel Doré Mousse

Mix in

配料: Caramel Doré Mousse

  • 469 g
    鲜奶油

准备工作: Caramel Doré Mousse

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

配料: Pain de Gênes

  • 187 g
    火星锅

准备工作: Pain de Gênes

Thin with cutter. 

配料: Pain de Gênes

  • 79 g
    全蛋
  • 45 g
    蛋黄

准备工作: Pain de Gênes

Add.

配料: Pain de Gênes

  • 163 g
    蛋白
  • 59 g
    砂糖

准备工作: Pain de Gênes

Whip up together. Add to previous mixture.

配料: Pain de Gênes

  • 69 g
    面粉

准备工作: Pain de Gênes

Sift and add.

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

Finishing

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Decoration A

配料: Decoration A

  • 数量
    CHD-ND-19956E0
  • 数量
    CLR-19165
  • 数量
    MAW-DE-19914E0

准备工作: Decoration A

Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. 

Decoration B

配料: Decoration B

  • 数量
    MAW-DE-19912E0

准备工作: Decoration B

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. 

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