Bubbly Gold caramel verrines

レシピ

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

Caramel Doré Mousse

材料 下ごしらえ
  • 264g
    Callebaut® 最高級ベルギーキャラメルチョコレートゴールド
  • 23g
    Callebaut® ココアバター (CB-655)

Add together.  
  • 233g
    牛乳
  • 22g
    グルコースシロップ

Boil together. Pour over previous mixture.
  • 38g
    ゼラチンの塊

Mix in
  • 469g
    ホイップクリーム

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

材料 下ごしらえ
  • 187g
    マジパン

Thin with cutter. 
  • 79g
    全卵
  • 45g
    卵黄

Add.
  • 163g
    卵白
  • 59g
    上白糖

Whip up together. Add to previous mixture.
  • 69g
    小麦粉

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

材料 下ごしらえ
  • 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

材料 下ごしらえ
  • Q.S.
    MAW-DE-19912E0

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

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