CAKE DOUGH
配料: CAKE DOUGH
-
50 g黄油
准备工作: CAKE DOUGH
Melt.
配料: CAKE DOUGH
-
2 gCLR-19430
准备工作: CAKE DOUGH
Mix with butter.
配料: CAKE DOUGH
-
150 g黄油
-
150 g糖
准备工作: CAKE DOUGH
Whip together lightly with previous mixture.
配料: CAKE DOUGH
-
200 g面粉
-
200 g鸡蛋
-
50 g奶油 35% 脂肪
-
7 gBaking powder
准备工作: CAKE DOUGH
Mix evenly. Add gradually.
Whip up lightly.
配料: CAKE DOUGH
-
200 g覆盆子果酱
准备工作: CAKE DOUGH
Pour into dough without mixing.
配料: CAKE DOUGH
-
100 g覆盆子果酱
准备工作: CAKE DOUGH
Half-fi ll moulds with dough.
Add little spoon in the centre.
End fi lling up moulds with dough. Bake at 175°C for 14 min.
BUTTERCREAM
配料: BUTTERCREAM
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172 g蛋白
-
258 g糖
准备工作: BUTTERCREAM
Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.
配料: BUTTERCREAM
-
1香草豆
准备工作: BUTTERCREAM
Add.
配料: BUTTERCREAM
-
452 g黄油
准备工作: BUTTERCREAM
Soften and whip until smooth.
Mix in with stand mixer.
配料: BUTTERCREAM
-
113 gCallebaut® 优质比利时白巧克力 W2
准备工作: BUTTERCREAM
Heat to 45°C. Mix in with stand mixer.
Fill thin-nozzled piping bag with buttercream.
CHOCOLATE MOUSSE
配料: CHOCOLATE MOUSSE
-
120 gWhole milk
-
25 g转化糖
准备工作: CHOCOLATE MOUSSE
Boil together.
配料: CHOCOLATE MOUSSE
-
131 gCallebaut® 优质比利时黑巧克力(编号 70-30-38-E4-U71)
准备工作: CHOCOLATE MOUSSE
Pour over boiling mixture.
Emulsify.
配料: CHOCOLATE MOUSSE
-
224 g奶油 35% 脂肪
准备工作: CHOCOLATE MOUSSE
Whip up. Add when mixture is at 35°C.
FINISHING & DECORATIONS
配料: FINISHING & DECORATIONS
-
CHD-PS-21449
-
CHF-BS-19852E0
准备工作: FINISHING & DECORATIONS
Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
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