Spring flower pastry cake | Veliche

Name: Spring flower pastry cake | Veliche
Ingredients: 320 gr Fresh mandarin; 100 gr Sugar; 40 gr Lime juice; 45 gr Mandarin juice 100%; 4 gr Pectin NH; 340 gr Cream 35% (1); 170 gr Milk chocolate Intense 35%; 35 gr Dark chocolate Temptation 64%; 60 gr Whole milk 60 gr Cream 35% (2); 50 gr Egg yolk 55 gr Sugar; 1 gr Tonka bean (shavings); 6 gr Gelatin powder 30 gr Water

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Recipe for 2-3 cakes (18cm x 7,5cm) I. Milk chocolate crispy 200 gr Milk chocolate, Intense 35%, Veliche 70 gr Crispy crunchies,…

Keywords

Recipe for 2-3 cakes (18cm x 7
5cm) I. Milk chocolate crispy 200 gr Milk chocolate
Intense 35%
Veliche 70 gr Crispy crunchies
Veliche 60 gr Fine rice cripsie 50 gr Hazelnut praline 65%
sugar (2)
mix with the half amount of sugar
cream (2)
Veliche Method: Mix the almond
salt
brown sugar
cocoa powder
Veliche 2 gr Vanilla Method: Add the cold water into the gelatin powder and mix. Boil the cream
vanilla
and invert sugar. Add the gelatin mix to the hot mass.