中等
包括 : 6 组件
Hazelnut crumble
配料: Hazelnut crumble
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30 g红糖
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30 g黄油
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30 g面粉
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30 g榛子粉
准备工作: Hazelnut crumble
Mix with flat whisk.
Once homogeneous, sieve mixture.
配料: Hazelnut crumble
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30 g切碎的榛子
准备工作: Hazelnut crumble
Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.
Mango cubes
配料: Mango cubes
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300 g芒果
准备工作: Mango cubes
Peel off and cut 8 mm dices.
Keep for presentation.
Vanilla soft cream
配料: Vanilla soft cream
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250 g牛奶
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50 g蛋黄
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30 g奶油粉
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75 g砂糖
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1 荚香草
准备工作: Vanilla soft cream
Make a crème patissière.
配料: Vanilla soft cream
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60 g明胶块
准备工作: Vanilla soft cream
Add once melted.
配料: Vanilla soft cream
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400 g软鲜奶油
准备工作: Vanilla soft cream
Add.
Put in piping bag.
Hot chocolate sauce
配料: Hot chocolate sauce
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200 g牛奶
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100 g奶油
准备工作: Hot chocolate sauce
Mix and heat up.
配料: Hot chocolate sauce
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200 g可可百利特苦黑巧克力瓜亚基尔 64% (CHD-P64EXBG-126)
准备工作: Hot chocolate sauce
Melt and add.
配料: Hot chocolate sauce
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80 gCallebaut® 杏仁榛子果仁糖 (PRAMANO-T14)
准备工作: Hot chocolate sauce
Add.
Blend and keep hot.
Mango jelly
配料: Mango jelly
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200 g芒果泥
准备工作: Mango jelly
Heat until 50°C
配料: Mango jelly
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35 g砂糖
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7 g马铃薯淀粉
准备工作: Mango jelly
Add. Bring to a boil.
配料: Mango jelly
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30 g明胶块
准备工作: Mango jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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