Festival Drum

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.

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. 

Melt them to 35°C.

(Callebaut ® Ruby RB1 Crumbs)
Add and mix.

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.

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.