Gold, blood peach and apricot petits gateaux
- Level:
-
Medium
SABLÉ BASE
Ingredients: SABLÉ BASE
-
450 gbutter
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225 gsugar
-
5 gheilala vanilla paste
Preparation: SABLÉ BASE
Cream until fluffy.
Ingredients: SABLÉ BASE
-
630 gcake flour
Preparation: SABLÉ BASE
Add.
Mix together. Roll out and bake.
GOLD CHOCOLATE MOUSSE
Ingredients: GOLD CHOCOLATE MOUSSE
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480 gmilk
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80 gcream
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2 gBourbon vanilla pod
Preparation: GOLD CHOCOLATE MOUSSE
Boil. Infuse for 1 hour. Re-heat.
Ingredients: GOLD CHOCOLATE MOUSSE
-
16 ggelatin
Preparation: GOLD CHOCOLATE MOUSSE
Add.
Ingredients: GOLD CHOCOLATE MOUSSE
Preparation: GOLD CHOCOLATE MOUSSE
Pour over previous mixture.
Ingredients: GOLD CHOCOLATE MOUSSE
-
1050 gsemi-whipped cream 45%
Preparation: GOLD CHOCOLATE MOUSSE
Fold in between 25-30°C.
BLOOD PEACH JELLY
Ingredients: BLOOD PEACH JELLY
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500 gRavi fruit ruby peach puree
Preparation: BLOOD PEACH JELLY
Heat.
Ingredients: BLOOD PEACH JELLY
-
16 ggelatin
Preparation: BLOOD PEACH JELLY
Add.
Pour into mould.
APRICOT CRÉMEUX
Ingredients: APRICOT CRÉMEUX
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200 gcream
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150 gRavi fruit ruby peach puree
Preparation: APRICOT CRÉMEUX
Bring to boil.
Ingredients: APRICOT CRÉMEUX
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90 gegg yolks
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50 gsugar
Preparation: APRICOT CRÉMEUX
Mix together.
Pour cream mixture onto egg-sugar mix. Cook to 83°C.
Ingredients: APRICOT CRÉMEUX
-
5 ggelatin
Preparation: APRICOT CRÉMEUX
Add.
Pour into moulds.
GOLD GLAZE
Ingredients: GOLD GLAZE
-
900 gsugar
-
375 gwater
-
900 gglucose
Preparation: GOLD GLAZE
Boil to 107°C.
Ingredients: GOLD GLAZE
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510 gcondensed milk
-
90 ggelatin
Preparation: GOLD GLAZE
Add.
Pour on top of chocolate and emulsify. Use at 30°C.
FINISHING & PRESENTATION
Finish off with Callebaut® Cocoa Butter CB, Callebaut® Finest Belgian White Chocolate Recipe N° W2 and add colour with
Mona Lisa Power Flowers™ Orange and tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD.
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