X-mas spirit
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Cocoa shortbread
Ingredientes: Cocoa shortbread
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165 gManteiga
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110 gAçúcar em pó
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40 gAmêndoa em pó
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50 gOvos
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30 gCacau em pó callebaut® (cp-e0-776)
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220 gAll 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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60 gLeite
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60 g35% creme
Modo de Preparo: Milk chocolate mousse
Boil.
Ingredientes: Milk chocolate mousse
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30 gAçúcar refinado
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50 gGemas de ovo
Modo de Preparo: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Ingredientes: Milk chocolate mousse
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200 gCobertura de chocolate ao leite cacau barry pureté alunga™ 41% (chm-q41alun-e1-u68)
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75 gChocolate 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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225 gChantilly
Modo de Preparo: Milk chocolate mousse
Add at 45°C.
Soft caramel
Ingredientes: Soft caramel
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120 gAçúcar
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20 gGlucose
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2 gFlor de sal
Modo de Preparo: Soft caramel
Make a caramel.
Ingredientes: Soft caramel
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170 gCreme
Modo de Preparo: Soft caramel
Use to deglaze caramel.
Ingredientes: Soft caramel
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15 gMassa de gelatina
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80 gCacau 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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300 gSumo de laranja
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50 gAçúcar refinado
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10 gPectina nh
Modo de Preparo: Orange jelly
Boil.
Ingredientes: Orange jelly
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200 gFatias de casca de laranja
Modo de Preparo: Orange jelly
Add and let cool.
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