Mandarin | Satro Quality Drinks
Explore the flavors of Mandarin with a unique blend of cocoa streusel, truffle cream, and mousse from Barry Callebaut. Perfect for pastry chefs and dessert lovers alike.
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.barry-callebaut.com.
Ingredients
- 200 g butter
- 200 g brown sugar
- 180 g flour
- 20 g CP
- 200 g almond powder
- 150 g cream
- 150 g invert sugar
- 112 g CHD-Q67MAD
- 28 g butter
- 375 g mandarine segments
- 100 g mandarin puree
- 150 g sugar
- 5 g NH pectin
- 50 g sugar
- 30 g syrup
- 17 g egg yolks
- 81 g cream
- 54 g JAVA
- 25 g cream
- 6 g gelatin leaves
- 38 g water
- 125 g sugar
- 42 g invert sugar
- 42 g glucose
- 53 g invert sugar
- 32 g CM-CAL
- 1 g powdered gelatin
- 8 g water
- 43 g sugar
- 18 g water
- 32 g cream
- 16 g glucose
- 5 g invert sugar
- 12 g CP
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