Easy
Containing: 5 Components
Cocoa shortbread
Ingredients: Cocoa shortbread
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5.8 ozButter
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3.9 ozPuderzucker
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1.4 ozgemahlene Mandeln
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1.8 ozEier
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1.1 ozCallebaut® cocoa powder (CP-E0-776)
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7.8 ozAll purpose flour
Preparation: 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
Ingredients: Milk chocolate mousse
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2.1 ozMilch
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2.1 ozSahne 35 % Fett
Preparation: Milk chocolate mousse
Boil.
Ingredients: Milk chocolate mousse
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1.1 ozStreuzucker
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1.8 ozEigelb
Preparation: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Ingredients: Milk chocolate mousse
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7.1 ozCacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
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2.6 ozCallebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)
Preparation: Milk chocolate mousse
Pour previous mixture over and mix.
Ingredients: Milk chocolate mousse
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7.9 ozSchlagsahne
Preparation: Milk chocolate mousse
Add at 45°C.
Soft caramel
Ingredients: Soft caramel
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4.2 ozZucker
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0.7 ozGlukose
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0.1 ozFleur de Sel (QS)
Preparation: Soft caramel
Make a caramel.
Ingredients: Soft caramel
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6.0 ozSahne
Preparation: Soft caramel
Use to deglaze caramel.
Ingredients: Soft caramel
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0.5 ozGelatinemasse
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2.8 ozCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Preparation: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
Ingredients: Orange jelly
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10.6 ozOrangensaft
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1.8 ozStreuzucker
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0.4 ozPektin NH
Preparation: Orange jelly
Boil.
Ingredients: Orange jelly
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7.1 ozOrangenschalen in Stücken
Preparation: Orange jelly
Add and let cool.
Used ML products
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