Easy
Containing: 5 Components
Cocoa shortbread
Zutaten: Cocoa shortbread
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165 gButter
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110 gPuderzucker
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40 gMandelpulver
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50 gEier
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30 gCallebaut® Kakaopulver (CP-E0-776)
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220 gAll purpose flour
Zubereitung: 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
Zutaten: Milk chocolate mousse
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60 gMilch
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60 g35 % Sahne
Zubereitung: Milk chocolate mousse
Boil.
Zutaten: Milk chocolate mousse
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30 gStreuzucker
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50 gEigelb
Zubereitung: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Zutaten: Milk chocolate mousse
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200 gKakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)
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75 gCallebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)
Zubereitung: Milk chocolate mousse
Pour previous mixture over and mix.
Zutaten: Milk chocolate mousse
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225 gSchlagsahne
Zubereitung: Milk chocolate mousse
Add at 45°C.
Soft caramel
Zutaten: Soft caramel
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120 gZucker
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20 gTraubenzucker
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2 gFleur de Sel
Zubereitung: Soft caramel
Make a caramel.
Zutaten: Soft caramel
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170 gSahne
Zubereitung: Soft caramel
Use to deglaze caramel.
Zutaten: Soft caramel
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15 gGelatinemasse
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80 gCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Zubereitung: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
Zutaten: Orange jelly
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300 gOrangensaft
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50 gStreuzucker
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10 gNH-Pektin
Zubereitung: Orange jelly
Boil.
Zutaten: Orange jelly
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200 gOrangenschalen-Scheiben
Zubereitung: Orange jelly
Add and let cool.
Used ML products
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