中等
包括 : 5 组件
Cocoa nibs disc
配料: Cocoa nibs disc
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90 g砂糖
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3 gNH 果胶
准备工作: Cocoa nibs disc
Sieve together.
配料: Cocoa nibs disc
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30 g牛奶
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75 g融化黄油
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30 g葡萄糖
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90 gCallebaut® 可可粒 (NIBS-S502-X47)
准备工作: Cocoa nibs disc
Add and mix together. Bring to a boil.
Put on a tray and bake at 180°C for 15 min.
Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.
Almond moelleux
配料: Almond moelleux
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45 g杏仁粉
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30 g糖粉
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20 g蛋黄
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20 g牛奶
准备工作: Almond moelleux
Beat with a whisk until white.
配料: Almond moelleux
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30 g蛋白
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15 g砂糖
准备工作: Almond moelleux
Whip. Add previous mixture.
配料: Almond moelleux
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10 gAll purpose flour
准备工作: Almond moelleux
Sieve. Add little by little.
配料: Almond moelleux
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15 g红糖
准备工作: Almond moelleux
Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.
Caramel mousse
配料: Caramel mousse
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100 g牛奶
准备工作: Caramel mousse
Boil in a pan.
配料: Caramel mousse
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390 g可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)
准备工作: Caramel mousse
Add and mix.
Let cool to 35°C.
配料: Caramel mousse
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505 g鲜奶油 35
准备工作: Caramel mousse
Add and cool in fridge.
Apricot mix
配料: Apricot mix
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200 g炒杏半
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150 g杏干切丁
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50 gCallebaut® 中度烤榛子片 (NUN-PI-HA213-U11)
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50 g压碎切碎的杏仁
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60 g中性凝胶
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1 皮柠檬
准备工作: Apricot mix
Mix together.
Used products
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