Bubbly Gold caramel verrines
Easy

Caramel Doré Mousse

Preparation: Caramel Doré Mousse

Add together.  

Ingredients: Caramel Doré Mousse

  • 233 g
    Milch
  • 22 g
    Glukosesirup

Preparation: Caramel Doré Mousse

Boil together. Pour over previous mixture.

Ingredients: Caramel Doré Mousse

  • 38 g
    Gelatinemasse

Preparation: Caramel Doré Mousse

Mix in

Ingredients: Caramel Doré Mousse

  • 469 g
    Schlagsahne

Preparation: Caramel Doré Mousse

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

Ingredients: Pain de Gênes

  • 187 g
    Marzipan

Preparation: Pain de Gênes

Thin with cutter. 

Ingredients: Pain de Gênes

  • 79 g
    Eier
  • 45 g
    Eigelb

Preparation: Pain de Gênes

Add.

Ingredients: Pain de Gênes

  • 163 g
    Eiklar
  • 59 g
    Streuzucker

Preparation: Pain de Gênes

Whip up together. Add to previous mixture.

Ingredients: Pain de Gênes

  • 69 g
    Mehl

Preparation: Pain de Gênes

Sift and add.

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

Finishing

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Decoration A

Ingredients: Decoration A

  • ausreichende Menge
    CHD-ND-19956E0
  • ausreichende Menge
    CLR-19165
  • ausreichende Menge
    MAW-DE-19914E0

Preparation: Decoration A

Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. 

Decoration B

Ingredients: Decoration B

  • ausreichende Menge
    MAW-DE-19912E0

Preparation: Decoration B

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. 

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