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
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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