Saturnes
- 等级:
-
中等
Cocoa nibs disc
配料: Cocoa nibs disc
-
90 g砂糖
-
3 gNH 果胶
准备工作: Cocoa nibs disc
Sieve together.
配料: Cocoa nibs disc
-
30 g牛奶
-
75 g融化黄油
-
30 g葡萄糖
-
90 gCallebaut® 可可粒 (NIBS-S502-X47)
准备工作: Cocoa nibs disc
Add and mix together. Bring to a boil.
Put on a tray and bake at 180°C for 15 min.
Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.
Almond moelleux
配料: Almond moelleux
-
45 g杏仁粉
-
30 g糖粉
-
20 g蛋黄
-
20 g牛奶
准备工作: Almond moelleux
Beat with a whisk until white.
配料: Almond moelleux
-
30 g蛋白
-
15 g砂糖
准备工作: Almond moelleux
Whip. Add previous mixture.
配料: Almond moelleux
-
10 gAll purpose flour
准备工作: Almond moelleux
Sieve. Add little by little.
配料: Almond moelleux
-
15 g红糖
准备工作: Almond moelleux
Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.
Caramel mousse
配料: Caramel mousse
-
100 g牛奶
准备工作: Caramel mousse
Boil in a pan.
配料: Caramel mousse
-
390 g可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)
准备工作: Caramel mousse
Add and mix.
Let cool to 35°C.
配料: Caramel mousse
-
505 g鲜奶油 35
准备工作: Caramel mousse
Add and cool in fridge.
Apricot mix
配料: Apricot mix
-
200 g炒杏半
-
150 g杏干切丁
-
50 gCallebaut® 中度烤榛子片 (NUN-PI-HA213-U11)
-
50 g压碎切碎的杏仁
-
60 g中性凝胶
-
1 皮柠檬
准备工作: Apricot mix
Mix together.
评论