Bubbly Gold caramel verrines

Recette

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

Caramel Doré Mousse

ingrédients préparation
  • 264g
    Callebaut® Finest Belgian Caramel Chocolat Or
  • 23g
    Beurre de cacao Callebaut® (CB-655)

Add together.  
  • 233g
    lait
  • 22g
    sirop de glucose

Boil together. Pour over previous mixture.
  • 38g
    masse de gélatine

Mix in
  • 469g
    crème fouettée

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

ingrédients préparation
  • 187g
    massepain

Thin with cutter. 
  • 79g
    œuf(s) entier(s)
  • 45g
    jaunes d'oeufs

Add.
  • 163g
    blanc d'oeuf
  • 59g
    sucre en poudre

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

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

ingrédients préparation
  • 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

ingrédients préparation
  • Q.S.
    MAW-DE-19912E0

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

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