Jingle Bell Pastry | Veliche

Name: Jingle Bell Pastry | Veliche
Ingredients: 95 g Cream (1); 180 g Dark chocolate Sensation 72%, Veliche; 100 g Sugar; 50 g Egg Yolk; 30 g Water; 300 g Cream (2); 250 g Cream; 100 g Hazelnut praline 65%, Veliche; 50 g Milk chocolate Intense 35%, Veliche; 90 g Egg Yolk; 35 g Sugar; 3 g Gelatin Powder; 15 g Water; 125 g Sugar; 750 g Cream; 5 g Gelatin Powder; 25 g Water; 250 g Caramel chocolate Euphoria 31%, Veliche; 2 g Vanilla Bean; 41 g Dark chocolate Sensation 72%, Veliche; 105 g Butter; 85 g Egg; 75 g Brown Sugar; 1 1/2 g Salt; 55 g Flour; 19 g High Fat Cocoa Powder, Veliche; 38 g Pecan Nuts

www.veliche.com

Recipe for 12-16 Pastries Molds : 7cm sphere mold 6cm silicone sphere mold Gold cocoa butter I. Chocolate Sponge (Crumble) Use leftover …

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then add the sugar syrup and whip until foamy (Pâte à bombe). Heat cream (1) to boiling
pour over the dark chocolate
Veliche 50 g Milk chocolate Intense 35%
combine well
and heat to 84°C. Remove from heat
add the gelatin
milk chocolate
then mix with the hot cream. Add the gelatin mass and caramel chocolate to the cream
Veliche 105 g Butter 85 g Egg 75 g Brown Sugar 1.5 g Salt 55 g Flour 19 g High Fat Cocoa Powder
Veliche 38 g Pecan Nuts Method : Mix brown sugar
salt
mixing with some liqueur until soft
and place about two large spoons in the first sphere (bottom part). Make the hazelnut cremeux
divide into a 6cm mold
ca

View full recipe on www.veliche.com

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.veliche.com.

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