Sauce Anglaise Mousse

Ingredients: Sauce Anglaise Mousse

  • 25 g
    egg yolks
  • 27 g
    sugar

Preparation: Sauce Anglaise Mousse

Whisk the egg yolk and sugar together

Ingredients: Sauce Anglaise Mousse

  • 90 g
    whipping cream

Preparation: Sauce Anglaise Mousse

Bring the cream to the boil then pour onto the egg yolks and sugar. Cook to 85°c

Ingredients: Sauce Anglaise Mousse

Preparation: Sauce Anglaise Mousse

Add in the dark chocolate and emulsify. Allow to cool 35ᵒc

Ingredients: Sauce Anglaise Mousse

  • 275 g
    semi whipped cream

Preparation: Sauce Anglaise Mousse

Fold through the semi whipped cream

Brown Butter Sable

Ingredients: Brown Butter Sable

Preparation: Brown Butter Sable

Cream butter, icing sugar and nut paste together

Ingredients: Brown Butter Sable

  • 80 g
    eggs
  • 1 Quantity
    Vanilla pod

Preparation: Brown Butter Sable

Add eggs and vanilla

Ingredients: Brown Butter Sable

Preparation: Brown Butter Sable

Sieve flour and cocoa powder

Fold in the flour, cocoa powder and ground almonds. Place in the fridge to cool.

Roll out between 2 silplat mats to 4.5mm and then cut to size.

Cook at 160c for 8 minutes

Recipe makes 1 x 60-40 cm tray

White Chocolate Cremeux

Ingredients: White Chocolate Cremeux

  • 195 g
    cream
  • 195 g
    milk

Preparation: White Chocolate Cremeux

Add milk and cream into a pan and bring to the boil

Ingredients: White Chocolate Cremeux

  • 75 g
    Egg yolk

Preparation: White Chocolate Cremeux

In a bowl, add egg yolks and mix

Pour some of the boiling cream onto the egg yolks and mix.

Then return to the pan and cook to 80c

Ingredients: White Chocolate Cremeux

  • 8 g
    gelatin

Preparation: White Chocolate Cremeux

Add the gelatine

Ingredients: White Chocolate Cremeux

Preparation: White Chocolate Cremeux

Pour contents of the pan over the white chocolate and mycryo 

Add pistachio praline

Cover tightly with clingfilm and put in the fridge

 

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