Elixir Flask | Veliche

Name: Elixir Flask | Veliche
Ingredients: Flour 50 g; VELICHE cocoa powder 50 g; Icing sugar 210 g; Almond powder 130 g; Pecan Nuts powder 300 g; Brown sugar 150 g; Egg whites 390 g; Sea salt 2.4 g; Butter 190 g; Unsweetened pear puree 330 g; Maple syrup 65 g; Sugar 30 g; Fibre de mais 50 g; Pectine NH 6 g; Conference pears 190 g; Water 500 g; Maple syrup 100 g; Full fat milk 93 g; Maple syrup 50 g; Gelatin Mass (1/5) 32 g; VELICHE Cocoa butter 7 g; VELICHE choc. Euphoria 31 215 g; UHT cream 35% 264 g; Full fat milk 367 g; Gelatin mass (1/5) 105 g; VELICHE Intense 35 787 g; UHT whipped cream 35% 1750 g; VELICHE Cocoa butter 300 g; VELICHE Temptation 64 500 g; UHT cream 35% 100 g

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COMPOSITION ± 50 individual pastries Cocoa pecan biscuit Pear confit Maple caramel creamy Milk intense mousse Chocolate shell and spray Chocolate glaze…

Keywords

flour
cocoa powder
icing sugar
around 40-45°C add the mixed powders and bring to boil. Remove and let set in the fridge. Meanwhile
sift out and let them drain. Once cold
add the gelatin mass and pour over the chocolate and cocoa butter
add the gelatin mass and pour over the chocolate
sugar and glucose
add gelatin mass and pour on chocolates
mix well
cut the small mold at 2/3 of his high from his base
place the insert in the center
cover with mousse and place a disc of biscuit
make the surface well flat. Freeze it. Once frozen
unmold
dip in the chocolate shell
let set and dip directly in the chocolate glaze. Place it reverse and dispose the flask on top.