Medium
Containing: 5 Components
Cocoa nibs disc
Ingredients: Cocoa nibs disc
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3.2 ozStreuzucker
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0.1 ozPektin NH
Preparation: Cocoa nibs disc
Sieve together.
Ingredients: Cocoa nibs disc
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1.1 ozMilch
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2.6 ozgeschmolzene Butter
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1.1 ozGlukose
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3.2 ozCallebaut Cocoa Nibs NIBS-S502
Preparation: 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
Ingredients: Almond moelleux
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1.6 ozgemahlene Mandeln
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1.1 ozPuderzucker
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0.7 ozEigelb
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0.7 ozMilch
Preparation: Almond moelleux
Beat with a whisk until white.
Ingredients: Almond moelleux
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1.1 ozEiweiß
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0.5 ozStreuzucker
Preparation: Almond moelleux
Whip. Add previous mixture.
Ingredients: Almond moelleux
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0.4 ozAll purpose flour
Preparation: Almond moelleux
Sieve. Add little by little.
Ingredients: Almond moelleux
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0.5 ozbrauner Zucker
Preparation: Almond moelleux
Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.
Caramel mousse
Ingredients: Caramel mousse
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3.5 ozMilch
Preparation: Caramel mousse
Boil in a pan.
Ingredients: Caramel mousse
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13.8 ozCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Preparation: Caramel mousse
Add and mix.
Let cool to 35°C.
Ingredients: Caramel mousse
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1.1 lbSchlagsahne 35 %
Preparation: Caramel mousse
Add and cool in fridge.
Apricot mix
Ingredients: Apricot mix
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7.1 ozstir-fried apricot halves
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5.3 ozDiced dried apricot
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1.8 ozCallebaut® Medium Roasted Hazelnut Pieces (NUN-PI-HA213-U11)
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1.8 ozzerkleinerte gehackte Mandeln
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2.1 ozneutrales Gel
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1 abgeriebene Zitronenschale/Limettenschale/OrangenschaleZitrone
Preparation: Apricot mix
Mix together.
Used products
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