Recipe CARIBBEAN MOUTHFUL - Professionals

Ingredients

• 400 g glucose
• 20 g water
• 320 g saccharose
• 340 g chopped almonds
• 80 g butter (82% fat content)
• 20 g vanilla liquid
• 738,7 g roasted white almonds
• 43,9 g butter
• 451,2 g caramel Dulcey or Zephyr
• 5,2 g salt flower
• 251,6 g feuillantine
• 18 g vanilla powder
• 4 g vanilla beans
• 319,4 g crushed almond nougatine
• 1 60 g saccharose
• 40 g glucose
• 240 g banana purée
• 80 g cream (35% fat conten)
• 400 g milk chocolate 40%
• 28 g Rum Mount Gay® 55%
• 640 g almond powder
• 500 g caramel powder
• 100 g cassonade (1)
• 180 g egg whites (1)
• 220 g egg yolks
• 108 g icing sugar
• 2,4 g salt
• 4 vanilla beans
• 520 g hazelnut butter
• 300 g flour T55
• 18,4 g baking powder
• 712 g white eggs (2)
• 176 g cassonade (2)
• 1 160 g whole milk
• 360 g saccharose (1)
• 40 g saccharose (2)
• 172 g egg yolks
• 112 g cornstarch
• 6 g 325NH95 pectin
• 400 g butter (82% fat content)
• 6 g salt flower
• 472 g saccharose
• 324 g glucose
• 948 g cream (35% fat content)
• 8 vanilla beans
• 57 g egg yolks
• 175 g Dulcey or Zephyr caramel
• 28 g cocoa butter
• 7 g gelatine powder 200 Blooms
• 42 g water for gelatine
• 80 g egg yolks
• 80 g water
• 27 g 0% milk powder