SPONGE CAKE
Ingredients: SPONGE CAKE
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80 gsugar
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85 galmond powder
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10 gflour
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1 gbaking powder
Preparation: SPONGE CAKE
Mix together in thermomix.
Ingredients: SPONGE CAKE
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10 goil
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75 gegg yolks
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4 gpanca chillies
Preparation: SPONGE CAKE
Add.
Ingredients: SPONGE CAKE
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125 gegg white
Preparation: SPONGE CAKE
Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.
BRETON SABLÉ
Ingredients: BRETON SABLÉ
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20 gbaking powder
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700 gflour
Preparation: BRETON SABLÉ
Mix and sift.
Ingredients: BRETON SABLÉ
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500 gbutter cream
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450 ggranulated sugar
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6 gsalt
Preparation: BRETON SABLÉ
Mix until smooth.
Ingredients: BRETON SABLÉ
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200 gegg white
Preparation: BRETON SABLÉ
Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.
CHOCOLATE MOCHA BEANS
Ingredients: CHOCOLATE MOCHA BEANS
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CHF-3D-19953
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CLR-19165
Preparation: CHOCOLATE MOCHA BEANS
Dust beans with powder.
GOLD CHOCOLATE BAVAROIS
Ingredients: GOLD CHOCOLATE BAVAROIS
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250 gcream
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1vanilla
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170 gcaramelised sugar
Preparation: GOLD CHOCOLATE BAVAROIS
Boil together
Ingredients: GOLD CHOCOLATE BAVAROIS
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65 gegg yolks
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250 gmilk
Preparation: GOLD CHOCOLATE BAVAROIS
Make an anglaise.
Ingredients: GOLD CHOCOLATE BAVAROIS
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50 ggelatin mass
Preparation: GOLD CHOCOLATE BAVAROIS
Add and mix in.
Ingredients: GOLD CHOCOLATE BAVAROIS
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150 gCallebaut® Finest Belgian Caramel Chocolate Gold
Preparation: GOLD CHOCOLATE BAVAROIS
Pour previous mixture onto chocolate. Leave to cool.
Ingredients: GOLD CHOCOLATE BAVAROIS
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450 gwhipped cream
Preparation: GOLD CHOCOLATE BAVAROIS
Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.
FINISHING & DECORATIONS
Ingredients: FINISHING & DECORATIONS
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CHD-CP-90104E0
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CHF-3D-19953
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CHD-3D-19027E0
Preparation: FINISHING & DECORATIONS
1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).
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