Autumn Cake
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Pumpkin and mango crémeux
Ingredients: Pumpkin and mango crémeux
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2.4 ozsugar
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0.2 ozstabiliser
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0.6 ozNH pectin
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2.6 ozmilk
Preparation: Pumpkin and mango crémeux
Mix together.
Ingredients: Pumpkin and mango crémeux
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1.2 lbpumpkin puree
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7.9 ozmango puree
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3.6 ozegg 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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5.6 ozButter 82% fat
Preparation: Pumpkin and mango crémeux
Add.
Power 80 Biscuit
Ingredients: Power 80 Biscuit
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12.5 oz80-20-44NV
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4.9 ozbutter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
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9.0 ozegg yolks
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5.4 ozsugar
Preparation: Power 80 Biscuit
Whip lightly. Add ganache.
Ingredients: Power 80 Biscuit
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10.5 ozegg whites
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5.4 ozsugar
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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4.5 ozmilk
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4.5 ozcream 35% fat
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1.0 ozvanilla
Preparation: Gold Mousse
Bring to a boil together.
Ingredients: Gold Mousse
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1.9 ozegg yolks
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0.9 ozsugar
Preparation: Gold Mousse
Mix together. Make crème anglaise.
Ingredients: Gold Mousse
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12.9 oz
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6.5 oz841
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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5.0 ozwater
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6.1 ozsugar
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6.1 ozisomalt
Preparation: Gold Glaze
Boil to 106°C.
Ingredients: Gold Glaze
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4.1 ozcream
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4.9 ozdried glucose 40DE
Preparation: Gold Glaze
Boil separately. Add.
Ingredients: Gold Glaze
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2.7 ozCP
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15.4 grMona Lisa® Creative Gold Metallic Powder
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3.8 ozgelatine mass
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4.3 oz
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5.4 ozglaze
Preparation: Gold Glaze
Add. Mix in.
Use at 40°C.
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