A rose for my love
I. COMPOSITION Madeleine biscuit Red berry balsamic coulis Lychee mousse Pink chocolate glaze II. MADELEINE BISCUIT 375 g egg 300 g sugar 330 g flour…
Keywords
- the sugar and the glucose.In a pan
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:
- Kitchen scale
- Piping bag
- Immersion blender
- Instant-read thermometer
- Candy mold
- Sphere mold
- Freezer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Pastry brush
- Offset spatula
Ingredients
- 375 g egg
- 300 g sugar
- 330 g flour
- 12 g baking powder
- 270 g butter
- 100 g Belgian white chocolate Drops
- 80 g frozen raspberry pieces
- 200 g strawberry puree
- 80 g raspberry puree
- 30 g honey
- 30 g balsamic vinegar
- 40 g gelatin mass (1/5)
- 110 g lychee puree
- 18 g gelatin mass (1/5)
- 225 g Obsession 30 Belgian white chocolate
- 500 g whipped cream 35% fat
- 99 g fresh cream 35% fat
- 15 g white chocolate colour
- 72 g sugar
- 410 g glucose syrup
- 180 g gelatin mass (1/5)
- 224 g Obsession 30 Belgian white chocolate
- 700 g mirror glaze
