Cacao Barry Zephyr White Square
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High profit
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Comfort Foods
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Chocolate Innovation
Cacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
- Level:
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Medium
- Makes:
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12
- Shelf life:
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4 Days
- Conservation:
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Refrigerate 13-15°C
Cacao Barry Zephyr White Mousse
Ingredients: Cacao Barry Zephyr White Mousse
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200 gChw-n34zeph
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40 gCream
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40 gMilk
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1 pod(s)Vanilla
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4 gGelatin
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200 gCream
Preparation: Cacao Barry Zephyr White Mousse
- Bring milk, Cream & Vanilla to the boil
- Hydrate the gelatine, Add to hot milk mix
- Pour over Chocolate and mix till emulsified
- Allow to cool
- Whip cream to soft peaks and fold into chocolate mix
- Pipe
Blackberry Jelly
Ingredients: Blackberry Jelly
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350 gBlackberry puree
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150 gWater
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15 gGelatin
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50 gSugar
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3 gCitric acid
Preparation: Blackberry Jelly
- Bring to the boil Sugar, Puree, Water & Citric Acid
- Hydrate gelatine & melt in base
- Set in desired mould
- Use
Vanilla Sponge
Ingredients: Vanilla Sponge
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110 gButter
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220 gSugar
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100 gEggs
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250 gFlour
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10 gBaking powder
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245 gMilk
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100 gWater
Preparation: Vanilla Sponge
- Cream the butter & sugar, add in the eggs slowly.
- Add the flour and milk alternatively, mixing to a smooth paste.
- Spread into 60x40cm tray
- Bake at 160°C
- Cool & Portion
- Soak with soaking syrup ( equal quantity of water & sugar)
Lemon Curd
Ingredients: Lemon Curd
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250 gLemon juice
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100 gSugar
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150 gEgg
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150 gButter
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8 gGelatin
Preparation: Lemon Curd
- Cook the lemon juice, sugar & butter
- Tempering in the eggs, cook until thick
- Allow to cool slightly then add the bloomed gelatine
- Set & use
Sweet Pastry
Ingredients: Sweet Pastry
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325 gButter
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175 gIcing sugar
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100 gEgg
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500 gCake flour
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1 gSalt
Preparation: Sweet Pastry
- Combine all in one to a smooth paste/dough
- Allow to chill
Meringue Kisses
Ingredients: Meringue Kisses
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150 gEgg whites
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150 gIcing sugar
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150 gCastor sugar
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2 gVanilla extract
Preparation: Meringue Kisses
- Whip Egg Whites to stiff peak and slowly add Castor Sugar
- Whip for 2 min until sugar disolves and stiff peak is reached
- Fold in icing sugar and pipe
- Dry out at 100C for 1h and use
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