Easy
Containing: 4 Components
Flour-free chocolate biscuit
Ingredients: Flour-free chocolate biscuit
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40 gCacao Barry Chocolat de couverture noir extra-amer Guayaquil 64 % (CHD-P64EXBG-126)
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10 gbeurre
Preparation: Flour-free chocolate biscuit
Melt.
Ingredients: Flour-free chocolate biscuit
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10 gjaunes d'oeufs
Preparation: Flour-free chocolate biscuit
Add.
Ingredients: Flour-free chocolate biscuit
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40 gblanc d'œuf
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15 gsucre en poudre
Preparation: Flour-free chocolate biscuit
Whip and add.
Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.
Extra-bitter chocolate mousse
Ingredients: Extra-bitter chocolate mousse
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95 glait
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30 gjaunes d'oeufs
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20 gsucre en poudre
Preparation: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
Ingredients: Extra-bitter chocolate mousse
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125 gCacao Barry Chocolat de couverture noir extra-amer Guayaquil 64 % (CHD-P64EXBG-126)
Preparation: Extra-bitter chocolate mousse
Pour previous mixture over.
Cool to 40°C.
Ingredients: Extra-bitter chocolate mousse
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200 gcrème fouettée
Preparation: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Ingredients: Mandarine jelly
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200 gpurée de mandarines
Preparation: Mandarine jelly
Heat until 50°C
Ingredients: Mandarine jelly
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35 gsucre en poudre
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7 gfécule de pomme de terre
Preparation: Mandarine jelly
Add. Bring to a boil.
Ingredients: Mandarine jelly
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30 gmasse de gélatine
Preparation: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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