Bubbly Gold caramel verrines

Rezept

  1. Caramel Doré Mousse
  2. Pain de Gênes
  3. Finishing
  4. Decoration A
  5. Decoration B

Caramel Doré Mousse

Zutaten Zubereitung
  • 264g
    Callebaut® Feinste belgische Karamell-Schokolade Gold
  • 23g
    Callebaut® Kakaobutter (CB-655)

Add together.  
  • 233g
    Milch
  • 22g
    Glucosesirup

Boil together. Pour over previous mixture.
  • 38g
    Gelatinemasse

Mix in
  • 469g
    Schlagsahne

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

Zutaten Zubereitung
  • 187g
    Marzipan

Thin with cutter. 
  • 79g
    Vollei(e)
  • 45g
    Eigelb

Add.
  • 163g
    Eiweiß
  • 59g
    Streuzucker

Whip up together. Add to previous mixture.
  • 69g
    Mehl

Sift and add.

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

Finishing

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Decoration A

Zutaten Zubereitung
  • Q.S.
    CHD-ND-19956E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. 

Decoration B

Zutaten Zubereitung
  • Q.S.
    MAW-DE-19912E0

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. 

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