Bubbly Gold caramel verrines

配方

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

Caramel Doré Mousse

配料 配料
  • 264g
    Callebaut® 优质比利时焦糖巧克力金
  • 23g
    Callebaut® 可可脂 (CB-655)

Add together.  
  • 233g
    牛奶
  • 22g
    葡萄糖浆

Boil together. Pour over previous mixture.
  • 38g
    明胶块

Mix in
  • 469g
    鲜奶油

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

配料 配料
  • 187g
    火星锅

Thin with cutter. 
  • 79g
    全蛋
  • 45g
    蛋黄

Add.
  • 163g
    蛋白
  • 59g
    砂糖

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

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

配料 配料
  • 数量
    CHD-ND-19956E0
  • 数量
    CLR-19165
  • 数量
    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

配料 配料
  • 数量
    MAW-DE-19912E0

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

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