容易
包括 : 5 组件
Cocoa shortbread
配料: Cocoa shortbread
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5.8 oz黄油
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3.9 oz糖粉
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1.4 oz杏仁粉
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1.8 oz鸡蛋
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1.1 ozCallebaut® 可可粉 (CP-E0-776)
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7.8 ozAll 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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2.1 oz牛奶
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2.1 oz35%奶油
准备工作: Milk chocolate mousse
Boil.
配料: Milk chocolate mousse
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1.1 oz砂糖
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1.8 oz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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7.1 oz可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
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2.6 ozCallebaut®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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7.9 oz鲜奶油
准备工作: Milk chocolate mousse
Add at 45°C.
Soft caramel
配料: Soft caramel
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4.2 oz糖
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0.7 oz葡萄糖
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0.1 oz盐之花
准备工作: Soft caramel
Make a caramel.
配料: Soft caramel
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6.0 oz奶油
准备工作: Soft caramel
Use to deglaze caramel.
配料: Soft caramel
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0.5 oz明胶块
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2.8 oz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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10.6 oz橙汁
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1.8 oz砂糖
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0.4 ozNH 果胶
准备工作: Orange jelly
Boil.
配料: Orange jelly
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7.1 oz橙皮片
准备工作: Orange jelly
Add and let cool.
Used ML products
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