Festival Drum
SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.
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Recipe instructions
Japanese Sponge
Ingredients | Preparation |
---|---|
| Boil them up. |
| Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan. |
| Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk. |
| Whip them into meringue and mix it with the paste smooth. |
Bake at 180°C to golden brown color. |
Raspberry & Strawberry Cream
Ingredients | Preparation |
---|---|
| Mix them smooth. |
| Boil up the purees, and add starch and the mixture of pectin and sugar. |
| Melt the chocolate granules and butter, and add gelatin blocks. |
Ruby Crumbs
Ingredients | Preparation |
---|---|
Melt them to 35°C. | |
(Callebaut ® Ruby RB1 Crumbs) |
Vanilla Chantilly Cream
Ingredients | Preparation |
---|---|
| Boil up the cream and vanilla, and then add gelatin blocks. |
| Add them, mix smooth to 35°C and then fold the cream in. |
Lead it over night in a chiller before use. |
Ruby Glaze
Ingredients | Preparation |
---|---|
| Boil them to 103°C. |
| Pour in the mixture of gelatin powder and water and then the condensed milk. |
Add it and mix smooth. | |
Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C. |