X-mas spirit
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Fácil
Cocoa shortbread
Ingredientes: Cocoa shortbread
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5.8 ozmanteiga
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3.9 ozaçúcar em pó
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1.4 ozamêndoa em pó
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1.8 ozovos
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1.1 ozCacau em pó Callebaut® (CP-E0-776)
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7.8 ozAll purpose flour
Modo de Preparo: Cocoa shortbread
Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.
Milk chocolate mousse
Ingredientes: Milk chocolate mousse
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2.1 ozleite
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2.1 oz35% creme
Modo de Preparo: Milk chocolate mousse
Boil.
Ingredientes: Milk chocolate mousse
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1.1 ozaçúcar refinado
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1.8 ozgemas de ovo
Modo de Preparo: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Ingredientes: Milk chocolate mousse
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7.1 ozCobertura de Chocolate ao Leite Cacau Barry Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
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2.6 ozChocolate São Thomé de origem única Callebaut® (SAOTHOME-E4-U70)
Modo de Preparo: Milk chocolate mousse
Pour previous mixture over and mix.
Ingredientes: Milk chocolate mousse
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7.9 ozchantilly
Modo de Preparo: Milk chocolate mousse
Add at 45°C.
Soft caramel
Ingredientes: Soft caramel
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4.2 ozaçúcar
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0.7 ozglucose
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0.1 ozflor de sal
Modo de Preparo: Soft caramel
Make a caramel.
Ingredientes: Soft caramel
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6.0 ozcreme
Modo de Preparo: Soft caramel
Use to deglaze caramel.
Ingredientes: Soft caramel
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0.5 ozmassa de gelatina
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2.8 ozCacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)
Modo de Preparo: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
Ingredientes: Orange jelly
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10.6 ozsumo de laranja
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1.8 ozaçúcar refinado
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0.4 ozpectina NH
Modo de Preparo: Orange jelly
Boil.
Ingredientes: Orange jelly
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7.1 ozfatias de casca de laranja
Modo de Preparo: Orange jelly
Add and let cool.
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