Spring flower pastry cake
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.
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.
Cooking tools:
- Stand mixer
- Hand mixer
- Immersion blender
- Blender
- Instant-read thermometer
- Kitchen scale
- Rolling pin
- Cake ring
- Piping bag
- Fine-mesh sieve
- Pastry brush
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Spatula
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Freezer
- Refrigerator
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
