Cocoa nibs disc

配料: Cocoa nibs disc

  • 3.2 oz
    砂糖
  • 0.1 oz
    NH 果胶

准备工作: Cocoa nibs disc

Sieve together.

配料: Cocoa nibs disc

  • 1.1 oz
    牛奶
  • 2.6 oz
    融化黄油
  • 1.1 oz
    葡萄糖
  • 3.2 oz
    Callebaut® 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

  • 1.6 oz
    杏仁粉
  • 1.1 oz
    糖粉
  • 0.7 oz
    蛋黄
  • 0.7 oz
    牛奶

准备工作: Almond moelleux

Beat with a whisk until white.

配料: Almond moelleux

  • 1.1 oz
    蛋白
  • 0.5 oz
    砂糖

准备工作: Almond moelleux

Whip. Add previous mixture.

配料: Almond moelleux

  • 0.4 oz
    All purpose flour

准备工作: Almond moelleux

Sieve. Add little by little.

配料: Almond moelleux

  • 0.5 oz
    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

  • 3.5 oz
    牛奶

准备工作: Caramel mousse

Boil in a pan.

配料: Caramel mousse

  • 13.8 oz
    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

  • 1.1 lb
    鲜奶油 35

准备工作: Caramel mousse

Add and cool in fridge.

Apricot mix

配料: Apricot mix

  • 7.1 oz
    炒杏半
  • 5.3 oz
    杏干切丁
  • 1.8 oz
    Callebaut® 中度烤榛子片 (NUN-PI-HA213-U11)
  • 1.8 oz
    压碎切碎的杏仁
  • 2.1 oz
    中性凝胶
  • 1 皮
    柠檬

准备工作: Apricot mix

Mix together.

Used products

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