Sweet splash of gold

Recette

SPONGE CAKE

ingrédients	préparation
80g sucre 85g poudre d'amande 10g farine 1g levure	Mix together in thermomix.
10g huile 75g jaunes d'oeufs 4g piments panca	Add.
125g blanc d'oeuf	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingrédients	préparation
20g levure 700g farine	Mix and sift.
500g crème au beurre 450g sucre cristallisé 6g sel	Mix until smooth.
200g blanc d'oeuf	Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

ingrédients	préparation
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingrédients	préparation
250g crème 1 vanille 170g sucre caramélisé	Boil together
65g jaunes d'oeufs 250g lait	Make an anglaise.
50g masse de gélatine	Add and mix in.
150g Callebaut® Finest Belgian Caramel Chocolat Or	Pour previous mixture onto chocolate. Leave to cool.
450g crème fouettée	Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

ingrédients	préparation
CHD-CP-90104E0 CHF-3D-19953 CHD-3D-19027E0	1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois. 2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).

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