Vienna shortbread

Ingredientes: Vienna shortbread

  • 250 g
    manteiga
  • 100 g
    açúcar em pó

Modo de Preparo: Vienna shortbread

Cream butter with sugar.

Ingredientes: Vienna shortbread

  • 2 g
    pó de baunilha
  • 2 g
    sal
  • 40 g
    claras de ovo
  • 300 g
    farinha

Modo de Preparo: Vienna shortbread

Add.

Once homogeneous, spread out between two baking sheets
(1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs.
Bake on Silpat at 160°C for 8 min in ventilated oven.

Choux pastry

Ingredientes: Choux pastry

  • 60 g
    leite
  • 60 g
    água
  • 2 g
    sal
  • 2 g
    açúcar refinado
  • 50 g
    manteiga

Modo de Preparo: Choux pastry

Mix together in a pan and boil.
Remove from heat.

Ingredientes: Choux pastry

  • 75 g
    farinha peneirada T55

Modo de Preparo: Choux pastry

Add.

Ingredientes: Choux pastry

  • 150 g
    ovos

Modo de Preparo: Choux pastry

Whisk in.

Use a n° 10 pipping bag to make 2 cm diameters choux.
Bake at 150°C for 1 h (open key).

Swiss coffee ganache

Ingredientes: Swiss coffee ganache

  • 125 g
    manteiga
  • 125 g
    A melhor receita de chocolate ao leite belga Callebaut® N° 823 (823-E4-U71)

Modo de Preparo: Swiss coffee ganache

Melt together.

Ingredientes: Swiss coffee ganache

  • 6 g
    café liofilizado

Modo de Preparo: Swiss coffee ganache

Add.

Ingredientes: Swiss coffee ganache

  • 75 g
    leite concentrado sem açúcar

Modo de Preparo: Swiss coffee ganache

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

Ingredientes: Diced poached pears

  • 500 g
    Peras

Modo de Preparo: Diced poached pears

Peel and dice. Put on a plate.

Ingredientes: Diced poached pears

  • 50 g
    açúcar refinado

Modo de Preparo: Diced poached pears

Sprinkle on top and cook in
microwave until pears are
translucent. Keep cool.

Dark chocolate mousse

Ingredientes: Dark chocolate mousse

  • 95 g
    leite
  • 30 g
    gemas de ovo
  • 20 g
    açúcar refinado

Modo de Preparo: Dark chocolate mousse

Make crème anglaise.
Cook at 85°C.

Ingredientes: Dark chocolate mousse

  • 125 g
    Cacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)

Modo de Preparo: Dark chocolate mousse

Pour previous mixture over.
Cool to 40°C.

Ingredientes: Dark chocolate mousse

  • 200 g
    chantilly

Modo de Preparo: Dark chocolate mousse

Add and keep cool.

White chocolate glazing

Ingredientes: White chocolate glazing

  • 50 g
    açúcar
  • 50 g
    glucose
  • 25 g
    água

Modo de Preparo: White chocolate glazing

Heat together at 105°C. Cool.

Ingredientes: White chocolate glazing

  • 35 g
    leite concentrado sem açúcar
  • 25 g
    O melhor chocolate branco belga W2 da Callebaut®

Modo de Preparo: White chocolate glazing

Add.

Ingredientes: White chocolate glazing

  • 20 g
    massa de gelatina

Modo de Preparo: White chocolate glazing

Add at 28°C.


 

Ingredientes: White chocolate glazing

  • 1 g
    corante em pó "titane" branco
  • Q.S.
    corante de café

Modo de Preparo: White chocolate glazing

Add. Let cool for 24 h.

Ingredientes: White chocolate glazing

  • 200 g
    gel neutro

Modo de Preparo: White chocolate glazing

Add at 20°C. Mix cold.

Used products