Day 1st | Veliche
I. COMPOSITION 3 CAKES ( mold UNIVERSO 1200) Almond streusel Cherry marmelade Chai chocolate creamy Chocolate mousse Chocolate glaze II. ALMOND…
Keywords
- cool down and blend them to obtain a coarse powder. I n the mixing bowl
- purees and inverted sugar. At around 40-45°C
- add the sugar/ pectin mix
- give a good boil to the preparation
- 2 g Green Cardamom 2 g Ginger Powder 0
- add the gelatin mass and pour onto the chocolate
- then make a ganache. At 35°C
- sugar and glucose
- add the gelatin and pour over the chocolate
Ingredients
- 100 g Butter
- 100 g Brown sugar
- 130 g Almond brut
- 100 g Flour T55
- 2 g Sea salt
- 120 g Frozen cherries
- 225 g Cherry puree
- 75 g Red currant puree
- 90 g Inverted sugar
- 15 g Sugar
- 7.5 g Pectin NH
- 45 g Gelatin mass (1/5)
- 500 g Whole Milk
- 12 g Black Tea
- 3 pcs Cloves Stick
- 3 pcs Cinnamon Stick
- 3 pcs Star Anis
- 1,2 g Green Cardamom
- 2 g Ginger Powder
- 0,3 g Nutmeg Powder
- 315 g Full fat milk
- 75 g Gelatin masse (1/5)
- 570 g Inspiration 32 Belgian milk couverture chocolate
- 105 g Temptation 64 Belgian dark couverture chocolate
- 1050 g Whipped cream 35%
- 140 g UHT cream 35%
- 40 g Sugar
- 410 g Glucose
- 150 g Gelatin Mass (1/5)
- 145 g Temptation 64 Belgian dark couverture chocolate
- 700 g Silver mirror glaze
- 2 g Red coloring
