Caramel Doré Mousse
Ingredients: Caramel Doré Mousse
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264 gCallebaut® Finest Belgian Caramel Chocolat Or
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23 gBeurre de cacao Callebaut® (CB-655)
Preparation: Caramel Doré Mousse
Add together.
Ingredients: Caramel Doré Mousse
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233 glait
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22 gsirop de glucose
Preparation: Caramel Doré Mousse
Boil together. Pour over previous mixture.
Ingredients: Caramel Doré Mousse
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38 gmasse de gélatine
Preparation: Caramel Doré Mousse
Mix in
Ingredients: Caramel Doré Mousse
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469 gcrème fouettée
Preparation: Caramel Doré Mousse
Add when previous mixture is at 35°C.
Use ± 35 g per chocolate cup.
Pain de Gênes
Ingredients: Pain de Gênes
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187 gmassepain
Preparation: Pain de Gênes
Thin with cutter.
Ingredients: Pain de Gênes
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79 gœuf(s) entier(s)
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45 gjaunes d'oeufs
Preparation: Pain de Gênes
Add.
Ingredients: Pain de Gênes
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163 gblanc d'oeuf
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59 gsucre en poudre
Preparation: Pain de Gênes
Whip up together. Add to previous mixture.
Ingredients: Pain de Gênes
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69 gfarine
Preparation: Pain de Gênes
Sift and add.
Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.
Finishing
1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.
Decoration A
Ingredients: Decoration A
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Q.S.CHD-ND-19956E0
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Q.S.CLR-19165
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Q.S.MAW-DE-19914E0
Preparation: Decoration A
Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999.
Decoration B
Ingredients: Decoration B
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Q.S.MAW-DE-19912E0
Preparation: Decoration B
Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999.
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