From Farm
I. COMPOSITION 20 PIECES Carrot cake Dark chocolate creamy Vanilla chocolate mousse Orange glaze Cocoa crumble II. CARROT CAKE 40 g Egg yolks 80 g…
Keywords
- add oil
- then bake at 170°C during 15 min
- close damper. Cool down
- add the gelatin mass and pour over the chocolate. Mix well then add the liquid cream
- add the gelatin mass and pour on the chocolate
- then make a ganache. At 35°C
- sugar and glucose
- add the gelatin and pour over the chocolate
- push half way of the chocolate creamy insert in the mousse
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Hand mixer
- Piping bag
- Candy mold
- Kitchen scale
- Oven
- Freezer
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 40 g Egg yolks
- 80 g Blond cassonade
- 30 g Rapeseed oil
- 15 g Lemon juice
- 1 g Ginger powder
- 1 1/2 g Cinamon powder
- 0.2 g Nutmeg powder
- 70 g Almond powder
- 40 g Flour T55
- 1 g Sea salt
- 25 g Roasted pecan
- 80 g Chopped shredded carrot
- 60 g Whipped egg whites
- 105 g Full fat milk
- 3 g Vanilla bean
- 30 g Gélatin masse (1/5)
- 250 g Inspiration 32 Belgian milk couverture chocolate
- 400 g Whipped cream 35%
- 50 g Fresh cream 35%
- 20 g Sugar
- 205 g Glucose
- 90 g Gelatin Mass (1/5)
- 110 g Obsession 30 Belgian white chocolate
- 40 g Inspiration 32 Belgian milk couverture chocolate
- 350 g Mirror glaze neutral
- Orange coloring q.n
