Medium
Containing: 6 Components
Hazelnut crumble
Ingredients: Hazelnut crumble
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30 gbrauner Zucker
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30 gButter
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30 gMehl
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30 ggemahlene Haselnüsse
Preparation: Hazelnut crumble
Mix with flat whisk.
Once homogeneous, sieve mixture.
Ingredients: Hazelnut crumble
-
30 ggehackte Haselnüsse
Preparation: Hazelnut crumble
Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.
Mango cubes
Ingredients: Mango cubes
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300 gMango
Preparation: Mango cubes
Peel off and cut 8 mm dices.
Keep for presentation.
Vanilla soft cream
Ingredients: Vanilla soft cream
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250 gMilch
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50 gEigelb
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30 gSahnepulver
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75 gStreuzucker
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1 SchoteVanille
Preparation: Vanilla soft cream
Make a crème patissière.
Ingredients: Vanilla soft cream
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60 gGelatinemasse
Preparation: Vanilla soft cream
Add once melted.
Ingredients: Vanilla soft cream
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400 ghalbgeschlagene Sahne
Preparation: Vanilla soft cream
Add.
Put in piping bag.
Hot chocolate sauce
Ingredients: Hot chocolate sauce
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200 gMilch
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100 gSahne
Preparation: Hot chocolate sauce
Mix and heat up.
Ingredients: Hot chocolate sauce
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200 gCacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
Preparation: Hot chocolate sauce
Melt and add.
Ingredients: Hot chocolate sauce
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80 gCallebaut® Almond & Hazelnut Praline (PRAMANO-T14)
Preparation: Hot chocolate sauce
Add.
Blend and keep hot.
Mango jelly
Ingredients: Mango jelly
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200 gMangopüree
Preparation: Mango jelly
Heat until 50°C
Ingredients: Mango jelly
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35 gStreuzucker
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7 gKartoffelstärke
Preparation: Mango jelly
Add. Bring to a boil.
Ingredients: Mango jelly
-
30 gGelatinemasse
Preparation: Mango jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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