Chocolatte banqueting desserts

レシピ

材料	下ごしらえ
500g クリーム 87g 上白糖 30g 水 75g 卵黄	Half whip the cream with vanilla extract and reserve cold. Make a syrup with sugar and water and cook 120°C. Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed. Whip to triple volume to make Pate a Bombe.
500g マスカルポーネ 4ポッドマダガスカルバニラ	Then add mascarpone and whip.
250g Callebaut® ホワイトチョコレートベルベット	Add with a spatula the White chocolate Velvet melted at 45°C. Then add the half whipped cream. Cool mixture in the chiller in order to be pipable
Callebaut® ココアパウダー (CP-E0-776)	To dust
CHM-BS-19848E0	To decorate
CHD-CM-19839E0	To pipe into
Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

材料	下ごしらえ
240g Callebaut® Pure Pistachio Paste (NPO-PI1-T62) 200g Callebaut® ホワイトチョコレートベルベット	Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper
60g Persian pistachio powder	To dust
CHD-CV-19927E0	To fill the pistachio filling
Pipe the crème into the snobinettes. Dust with powdered pistachio powder.