Autumn Cake
- Level:
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Pumpkin and mango crémeux
Ingredients: Pumpkin and mango crémeux
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68 gSugar
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6 gStabiliser
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18 gNh pectin
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73 gMilk
Preparation: Pumpkin and mango crémeux
Mix together.
Ingredients: Pumpkin and mango crémeux
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540 gPumpkin puree
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225 gMango puree
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101 gEgg yolks
Preparation: Pumpkin and mango crémeux
Add sugar-milk mix. Heat to 85°C. Cool to 40°C.
Ingredients: Pumpkin and mango crémeux
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158 gButter 82% fat
Preparation: Pumpkin and mango crémeux
Add.
Power 80 Biscuit
Ingredients: Power 80 Biscuit
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139 gButter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
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254 gEgg yolks
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154 gSugar
Preparation: Power 80 Biscuit
Whip lightly. Add ganache.
Ingredients: Power 80 Biscuit
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299 gEgg whites
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154 gSugar
Preparation: Power 80 Biscuit
Make a meringue. Add.
Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min.
Gold Mousse
Ingredients: Gold Mousse
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128 gMilk
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128 gCream 35% fat
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27 gVanilla
Preparation: Gold Mousse
Bring to a boil together.
Ingredients: Gold Mousse
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55 gEgg yolks
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25 gSugar
Preparation: Gold Mousse
Mix together. Make crème anglaise.
Ingredients: Gold Mousse
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183 g841
Preparation: Gold Mousse
Pour over crème anglaise. Emulsify.
Heat to 40°C. Mix in whipped cream. Let cool.
Gold Glaze
Ingredients: Gold Glaze
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142 gWater
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172 gSugar
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172 gIsomalt
Preparation: Gold Glaze
Boil to 106°C.
Ingredients: Gold Glaze
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115 gCream
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138 gDried glucose 40de
Preparation: Gold Glaze
Boil separately. Add.
Ingredients: Gold Glaze
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77 gCp
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1 gMona lisa® creative gold metallic powder
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107 gGelatine mass
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153 gGlaze
Preparation: Gold Glaze
Add. Mix in.
Use at 40°C.
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