Sweet splash of gold
- Nivel:
-
Medio
SPONGE CAKE
Ingredientes: SPONGE CAKE
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80 gAzúcar
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85 gPoudre d'amande
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10 gHarina
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1 gLevadura en polvo
Preparación: SPONGE CAKE
Mix together in thermomix.
Ingredientes: SPONGE CAKE
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10 gAceite
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75 gYemas de huevo
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4 gPimiento panca
Preparación: SPONGE CAKE
Add.
Ingredientes: SPONGE CAKE
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125 gClara de huevo
Preparación: SPONGE CAKE
Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.
BRETON SABLÉ
Ingredientes: BRETON SABLÉ
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20 gLevadura en polvo
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700 gHarina
Preparación: BRETON SABLÉ
Mix and sift.
Ingredientes: BRETON SABLÉ
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500 gCrema de mantequilla
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450 gAzúcar granulado
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6 gSal
Preparación: BRETON SABLÉ
Mix until smooth.
Ingredientes: BRETON SABLÉ
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200 gClara de huevo
Preparación: BRETON SABLÉ
Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.
CHOCOLATE MOCHA BEANS
Ingredientes: CHOCOLATE MOCHA BEANS
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Chf-3d-19953
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Clr-19165
Preparación: CHOCOLATE MOCHA BEANS
Dust beans with powder.
GOLD CHOCOLATE BAVAROIS
Ingredientes: GOLD CHOCOLATE BAVAROIS
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250 gNata
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1Vainilla
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170 gAzúcar caramelizada
Preparación: GOLD CHOCOLATE BAVAROIS
Boil together
Ingredientes: GOLD CHOCOLATE BAVAROIS
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65 gYemas de huevo
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250 gLeche
Preparación: GOLD CHOCOLATE BAVAROIS
Make an anglaise.
Ingredientes: GOLD CHOCOLATE BAVAROIS
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50 gMasa de gelatina
Preparación: GOLD CHOCOLATE BAVAROIS
Add and mix in.
Ingredientes: GOLD CHOCOLATE BAVAROIS
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150 gCallebaut® finest belgian caramelo chocolate dorado
Preparación: GOLD CHOCOLATE BAVAROIS
Pour previous mixture onto chocolate. Leave to cool.
Ingredientes: GOLD CHOCOLATE BAVAROIS
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450 gNata montada
Preparación: GOLD CHOCOLATE BAVAROIS
Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.
FINISHING & DECORATIONS
Ingredientes: FINISHING & DECORATIONS
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Chd-cp-90104e0
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Chf-3d-19953
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Chd-3d-19027e0
Preparación: FINISHING & DECORATIONS
1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).
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