Sweet splash of gold

レシピ

SPONGE CAKE

材料	下ごしらえ
80g 砂糖 85g アーモンドパウダー 10g 小麦粉 1g ベーキングパウダー	Mix together in thermomix.
10g オイル 75g 卵黄 4g パンカ唐辛子	Add.
125g 卵白	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

材料	下ごしらえ
20g ベーキングパウダー 700g 小麦粉	Mix and sift.
500g バタークリーム 450g グラニュー糖 6g 塩	Mix until smooth.
200g 卵白	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

材料	下ごしらえ
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

材料	下ごしらえ
250g クリーム 1 バニラ 170g カラメル砂糖	Boil together
65g 卵黄 250g 牛乳	Make an anglaise.
50g ゼラチンの塊	Add and mix in.
150g Callebaut® 最高級ベルギーキャラメルチョコレートゴールド	Pour previous mixture onto chocolate. Leave to cool.
450g ホイップクリーム	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

材料	下ごしらえ
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).

Discover more recipes