Sensibility | Veliche
I. COMPOSITION Sugar Dough Apple Cream Soft Caramel Vanilla Mousse Vanilla Chantilly Vanilla Glaze Ultra Shiny II. SUGAR DOUGH 500 g Flour 200 g Icing…
Keywords
- let cooling down in the fridge. Roll to 4 mm thickness
- cut discs 16 and 14 cm of diameters
- sugar
- and salt. When you start to have a kind of mousse on top of the caramel
- stop the caramelization with condensed milk
- and later with cream and vanilla. Boil again
- control the evaporation
- gelatin mass
- and vanilla pulp
- vanilla pulp
- with sugar
- and glucose
- and pour on the gelatin to melt it. Add chocolate
- mix well to melt all the drops of chocolate
- and add the mirror glaze at the end. Blend the glaze
- and use at 35/40°C. VIII. MONTAGE Fill one part of 18 cm mold with vanilla mousse
- push frozen insert
- made from sugar dough
- coulis and sauce
- into the mousse
Ingredients
- 500 g Flour
- 200 g Icing Sugar
- 70 g Almond Powder
- 2 g Sea Salt
- 280 g Butter
- 100 g Eggs
- 120 g Glucose Syrup
- 150 g Sugar
- 1,5 g See Salt
- 1 piece Vanilla Bean
- 90 g Sweetened Condensed Milk
- 180 g Fresh Cream 35% Fat
- 240 g Butter
- 100 g Whole Milk
- 25 g Gelatin Mass (1/5)
- 2 pieces Vanilla Bean
- 225 g Obsession 30 Belgian white chocolate
- 500 g Whipped Cream 35%
- 170 g Fresh Cream 35% Fat
- 220 g Obsession 30 Belgian white chocolate
- 600 g Fresh Cream 35% Fat
- 99 g Fresh Cream 35% Fat
- 72 g Sugar
- 15 g Titanium Dioxide
- 410 g Glucose Syrup
- 180 g Gelatin Mass (1/5)
- 224 g Obsession 30 Belgian white chocolate
- 700 g Mirror Glaze Neutral
