Medium
Makes: 6 entremets of 16cm diameter
-
Good to go
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Good for freezing
Delight in a fusion of surprising flavors of chocolate and innovation.Delight in a fusion of surprising flavors of chocolate and innovation.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 6 Components
Pecan sponge
Ingredients: Pecan sponge
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200 gCHD-N199BLZAE6
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490 gpecan nuts
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380 gsugar
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730 gWhole egg
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200 gButter softened
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160 gEgg whites
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80 gsugar
Preparation: Pecan sponge
- Combine the pecan nuts and sugar in the Robot-Coupe and mix well.
- Add the eggs and mix for 10mns.
- Add the melted chocolate then the soft butter, mix again.
- Whip the egg white with sugar and fold in the previous mix.
- Bake at 175 Celsius for 20/25 min.
Pear William Confit
Ingredients: Pear William Confit
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600 gpear puree
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50 gGlucose
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100 gsugar
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15 gpectin NH
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40 gsugar
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17,5 ggelatin powder
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90 gwater
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600 gpear william
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12 gfresh lemon juice
Preparation: Pear William Confit
- Combine the gelatin powder with the water.
- Warm up the puree, the glucose and the first part of the sugar together.
- Combine the rest of the sugar and pectin together and add it to the hot puree.
- Boil for a minute.
- Add the diced pears and lemon juice.
- Reserve in the fridge.
CARMA Seriz 35% Whipped Ganache
Ingredients: CARMA Seriz 35% Whipped Ganache
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270 gCHM- N025SERIE6
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135 gCream 35 %
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15 gInvert sugar
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15 gGlucose
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470 gCream 35%
Preparation: CARMA Seriz 35% Whipped Ganache
- Melt the chocolate.
- Boil the cream, inverted sugar and glucose together.
- Pour on top of the melted chocolate.
- Mix then add the rest of the cold cream.
- Leave in the fridge for 6 hours minimum.
Salted Chocolate leaves CARMA Seriz 35%
Ingredients: Salted Chocolate leaves CARMA Seriz 35%
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500 gCHM- N025SERIE6
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0,5 gSea salt
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0,5 gvanilla powder
Preparation: Salted Chocolate leaves CARMA Seriz 35%
- Temper the CARMA Seriz 35%.
- Add the vanilla powder and the Fleur De Sel.
- Spread between 2 plastic sheets and leave to crystalize.
CARMA Joukuk 70% Chocolate Mousse
Ingredients: CARMA Joukuk 70% Chocolate Mousse
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325 gCHD-M138JOKUE6
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185 gsugar
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40 gwater
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90 gWhole egg
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105 gEgg yolks
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450 gCream 35 %
Preparation: CARMA Joukuk 70% Chocolate Mousse
- Whip the cream and reserve in the fridge.
- Melt the chocolate at 50 Celsius.
- Cook the sugar and water at 125 Celsius and pour it on top of the egg /egg yolks and make a sabayon.
- Whip until cold.
- Add a bit of cream to chocolate and mix well then combine all together.
Glacage Mirroir CARMA Seriz 35%
Ingredients: Glacage Mirroir CARMA Seriz 35%
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300 gCHM- N025SERIE6
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300 gsugar
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300 gGlucose
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150 gwater
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200 gsweetened condensed milk
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20 gGelatin powder 200 bloom
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100 gwater
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1 gbronze powder
Preparation: Glacage Mirroir CARMA Seriz 35%
- Combine the gelatin (20g) and water (100g).
- Bring to a boil sugar, glucose, water, condensed milk.
- At 80d pour onto melted chocolate.
- Add the gelatin mass.
- Glaze at 35c.
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