容易
包括 : 5 组件
Cocoa shortbread
配料: Cocoa shortbread
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165 g黄油
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110 g糖粉
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40 g杏仁粉
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50 g鸡蛋
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30 gCallebaut® 可可粉 (CP-E0-776)
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220 gAll purpose flour
准备工作: Cocoa shortbread
Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.
Milk chocolate mousse
配料: Milk chocolate mousse
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60 g牛奶
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60 g35%奶油
准备工作: Milk chocolate mousse
Boil.
配料: Milk chocolate mousse
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30 g砂糖
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50 g蛋黄
准备工作: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
配料: Milk chocolate mousse
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200 g可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
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75 gCallebaut®单一原产地圣多美巧克力 (SAOTHOME-E4-U70)
准备工作: Milk chocolate mousse
Pour previous mixture over and mix.
配料: Milk chocolate mousse
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225 g鲜奶油
准备工作: Milk chocolate mousse
Add at 45°C.
Soft caramel
配料: Soft caramel
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120 g糖
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20 g葡萄糖
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2 g盐之花
准备工作: Soft caramel
Make a caramel.
配料: Soft caramel
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170 g奶油
准备工作: Soft caramel
Use to deglaze caramel.
配料: Soft caramel
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15 g明胶块
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80 g可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)
准备工作: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
配料: Orange jelly
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300 g橙汁
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50 g砂糖
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10 gNH 果胶
准备工作: Orange jelly
Boil.
配料: Orange jelly
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200 g橙皮片
准备工作: Orange jelly
Add and let cool.
Used ML products
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