Containing: 7 Components
Vienna shortbread
Ingredients: Vienna shortbread
-
250 gButter
-
100 gPuderzucker
Preparation: Vienna shortbread
Cream butter with sugar.
Ingredients: Vienna shortbread
-
2 gVanillepulver
-
2 gSalz
-
40 gEiweiß
-
300 gMehl
Preparation: Vienna shortbread
Add.
Once homogeneous, spread out between two baking sheets
(1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs.
Bake on Silpat at 160°C for 8 min in ventilated oven.
Choux pastry
Ingredients: Choux pastry
-
60 gMilch
-
60 gWasser
-
2 gSalz
-
2 gStreuzucker
-
50 gButter
Preparation: Choux pastry
Mix together in a pan and boil.
Remove from heat.
Ingredients: Choux pastry
-
75 ggesiebtes Mehl T55
Preparation: Choux pastry
Add.
Ingredients: Choux pastry
-
150 gEier
Preparation: Choux pastry
Whisk in.
Use a n° 10 pipping bag to make 2 cm diameters choux.
Bake at 150°C for 1 h (open key).
Swiss coffee ganache
Ingredients: Swiss coffee ganache
-
125 gButter
-
125 gCallebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)
Preparation: Swiss coffee ganache
Melt together.
Ingredients: Swiss coffee ganache
-
6 glyophilised coffee
Preparation: Swiss coffee ganache
Add.
Ingredients: Swiss coffee ganache
-
75 gungesüßte Kondensmilch
Preparation: Swiss coffee ganache
Add.
Let cool for 24 h and whip with a whisk.
Diced poached pears
Ingredients: Diced poached pears
-
500 gPears
Preparation: Diced poached pears
Peel and dice. Put on a plate.
Ingredients: Diced poached pears
-
50 gStreuzucker
Preparation: Diced poached pears
Sprinkle on top and cook in
microwave until pears are
translucent. Keep cool.
Dark chocolate mousse
Ingredients: Dark chocolate mousse
-
95 gMilch
-
30 gEigelb
-
20 gStreuzucker
Preparation: Dark chocolate mousse
Make crème anglaise.
Cook at 85°C.
Ingredients: Dark chocolate mousse
-
125 gCacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
Preparation: Dark chocolate mousse
Pour previous mixture over.
Cool to 40°C.
Ingredients: Dark chocolate mousse
-
200 gSchlagsahne
Preparation: Dark chocolate mousse
Add and keep cool.
White chocolate glazing
Ingredients: White chocolate glazing
-
50 gZucker
-
50 gGlukose
-
25 gWasser
Preparation: White chocolate glazing
Heat together at 105°C. Cool.
Ingredients: White chocolate glazing
-
35 gungesüßte Kondensmilch
Preparation: White chocolate glazing
Add.
Ingredients: White chocolate glazing
-
20 gGelatinemasse
Preparation: White chocolate glazing
Add at 28°C.
Ingredients: White chocolate glazing
-
1 gwhite ‘titane’ powdered colour
-
ausreichende Mengecoffee colorant
Preparation: White chocolate glazing
Add. Let cool for 24 h.
Ingredients: White chocolate glazing
-
200 gneutrales Gel
Preparation: White chocolate glazing
Add at 20°C. Mix cold.
Used products

Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments