Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is c...
Apricot sponge
Sastojci: Apricot sponge
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150 gapricot pulp
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60 gsugar
Priprema: Apricot sponge
Bring to the boil (103°C).
Sastojci: Apricot sponge
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125 gegg yolks
Priprema: Apricot sponge
Pour on the apricot mixture while beating.
Sastojci: Apricot sponge
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60 gflour
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60 gcornflour
Priprema: Apricot sponge
Sieve and fold in with a spatula.
Sastojci: Apricot sponge
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150 gegg white
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40 gsugar
Priprema: Apricot sponge
Beat until firm and fold in delicately.
Sastojci: Apricot sponge
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50 gapricot marmelade
Priprema: Apricot sponge
Mix in.
Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min.
Apricot compote
Sastojci: Apricot compote
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200 gapricot cubes
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30 gsugar
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1 pod(s)Vanilla
Priprema: Apricot compote
Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts).
Sastojci: Apricot compote
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6 grehydrated gelatin
Priprema: Apricot compote
Add and mix in.
Pour in Flexipan® moulds of 16 cm Ø and freeze.
Fortina crémeux
Sastojci: Fortina crémeux
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300 gcream
Priprema: Fortina crémeux
Bring to the boil.
Sastojci: Fortina crémeux
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30 gsugar
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90 gegg yolks
Priprema: Fortina crémeux
Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.
Sastojci: Fortina crémeux
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150 gCHD-Q6539FORNV
Priprema: Fortina crémeux
Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze.
White chocolate vanilla bavarois
Sastojci: White chocolate vanilla bavarois
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175 gmilk
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35 gegg yolks
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105 gsugar
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1 pod(s)Vanilla
Priprema: White chocolate vanilla bavarois
Cook at 85°C into crème anglaise, and sieve.
Sastojci: White chocolate vanilla bavarois
Priprema: White chocolate vanilla bavarois
Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C.
Sastojci: White chocolate vanilla bavarois
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700 gwhipped cream
Priprema: White chocolate vanilla bavarois
Fold in.
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