X-mas spirit

配方

Created by

Luc Debove -

Cocoa shortbread

配料	配料
165g 黄油 110g 糖粉 40g 杏仁粉 50g 鸡蛋 30g Callebaut® 可可粉 (CP-E0-776) 220g All purpose flour	Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles. (3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

配料	配料
60g 牛奶 60g 35%奶油	Boil.
30g 砂糖 50g 蛋黄	Whip together and add. Heat until 85°C.
200g 可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68) 75g Callebaut®单一原产地圣多美巧克力 (SAOTHOME-E4-U70)	Pour previous mixture over and mix.
225g 鲜奶油	Add at 45°C.

Soft caramel

配料	配料
120g 糖 20g 葡萄糖 2g 盐之花	Make a caramel.
170g 奶油	Use to deglaze caramel.
15g 明胶块 80g 可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix.
Mix and blend. Spread at 35°C.

Orange jelly

配料	配料
300g 橙汁 50g 砂糖 10g NH 果胶	Boil.
200g 橙皮片	Add and let cool.

Used ML products

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