Cupid Arrow | Veliche
Obsession 30 I. COMPOSITION Sugar Dough Chocolate and Red Berry Tea Cream Rose Chocolate Mousse White Velvet Raspberry Rose Sauce II. SUGAR DOUGH 500…
Keywords
- flour
- stick the base of sugar dough to the insert. Freeze
- unmould and with a spray gun
- cover with white velvet. Place in the middle of the plate
- place a C-shaped sugar dough on top. Decorate with some fresh raspberry
- fresh rose petals
Ingredients
- 500 g Flour
- 200 g Icing sugar
- 70 g Almond powder
- 2 g Sea salt
- 300 g Butter cut into cubes
- 100 g Eggs
- 100 g Whole milk
- 10 g Red berry tea
- 18 g Gelatine mass (1/5)
- 50 g Intense 35 Belgian milk couverture chocolate
- 100 g Sensation 72 Belgian dark couverture chocolate
- 200 g Heavy cream
- 110 g Whole milk
- 30 g Gelatine mass (1/5)
- 225 g Obsession 30 Belgian white chocolate
- 1 g Rose extract
- 500 g Whipped cream
- 150 g Deodorized Cocoa Butter
- SQ White food colour
- 250 g Obsession 30 Belgian white chocolate
- SQ Silver powder
- 400 g Raspberry puree
- 30 g Honey
