Medium
Containing: 5 Components
Cocoa nibs disc
Ingredients: Cocoa nibs disc
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90 gStreuzucker
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3 gPektin NH
Preparation: Cocoa nibs disc
Sieve together.
Ingredients: Cocoa nibs disc
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30 gMilch
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75 ggeschmolzene Butter
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30 gGlukose
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90 gCallebaut 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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45 ggemahlene Mandeln
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30 gPuderzucker
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20 gEigelb
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20 gMilch
Preparation: Almond moelleux
Beat with a whisk until white.
Ingredients: Almond moelleux
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30 gEiweiß
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15 gStreuzucker
Preparation: Almond moelleux
Whip. Add previous mixture.
Ingredients: Almond moelleux
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10 gAll purpose flour
Preparation: Almond moelleux
Sieve. Add little by little.
Ingredients: Almond moelleux
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15 gbrauner 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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100 gMilch
Preparation: Caramel mousse
Boil in a pan.
Ingredients: Caramel mousse
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390 gCacao 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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505 gSchlagsahne 35 %
Preparation: Caramel mousse
Add and cool in fridge.
Apricot mix
Ingredients: Apricot mix
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200 gstir-fried apricot halves
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150 gDiced dried apricot
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50 gCallebaut® Medium Roasted Hazelnut Pieces (NUN-PI-HA213-U11)
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50 gzerkleinerte gehackte Mandeln
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60 gneutrales Gel
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1 abgeriebene Zitronenschale/Limettenschale/OrangenschaleZitrone
Preparation: Apricot mix
Mix together.
Used products
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