Festival Drum

level 2

SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.

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Recipe components

Callebaut® ingredients

Japanese Sponge

Ingredients	Preparation
140g milk 85g butter	Boil them up.
85g cake flour 35g starch	Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan.
155g egg yolks 110g eggs	Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk.
215g egg white 36g sugar	Whip them into meringue and mix it with the paste smooth.
Bake at 180°C to golden brown color.

Raspberry & Strawberry Cream

Ingredients	Preparation
6g pectin 85g sugar	Mix them smooth.
300g raspberry puree 300g strawberry puree 12g starch	Boil up the purees, and add starch and the mixture of pectin and sugar.
120g Callebaut - Finest Belgian Ruby Chocolate - RB1 120g butter 90g gelatin	Melt the chocolate granules and butter, and add gelatin blocks.

Ruby Crumbs

Ingredients	Preparation
100g Callebaut - Finest Belgian Ruby Chocolate - RB1 10g Callebaut - Cocoa Butter - Cocoa butter	Melt them to 35°C.
100g Callebaut - Finest Belgian Ruby Chocolate - RB1	(Callebaut ® Ruby RB1 Crumbs) Add and mix.

Vanilla Chantilly Cream

Ingredients	Preparation
85g cream 1piece(s) vanilla 13g gelatin	Boil up the cream and vanilla, and then add gelatin blocks.
85g Callebaut - Finest Belgian White Chocolate - Recipe N° CW2 180g cream	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
75g water 150g Sugar 150g glucose	Boil them to 103°C.
85g Gelatin powder (fish) 35g water 199g condensed milk	Pour in the mixture of gelatin powder and water and then the condensed milk.
150g Callebaut - Finest Belgian White Chocolate - Recipe N° CW2	Add it and mix smooth.
Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.