Gold, blood peach and apricot petits gateaux
Recipe
SABLÉ BASE
ingredients | preparation |
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Cream until fluffy. |
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Add. |
Mix together. Roll out and bake. |
GOLD CHOCOLATE MOUSSE
ingredients | preparation |
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Boil. Infuse for 1 hour. Re-heat. |
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Add. |
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Pour over previous mixture. |
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Fold in between 25-30°C. |
BLOOD PEACH JELLY
ingredients | preparation |
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Heat. |
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Add. |
Pour into mould. |
APRICOT CRÉMEUX
ingredients | preparation |
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Bring to boil. |
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Mix together. |
Pour cream mixture onto egg-sugar mix. Cook to 83°C. |
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Add. |
Pour into moulds. |
GOLD GLAZE
ingredients | preparation |
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|
Boil to 107°C. |
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Add. |
Pour on top of chocolate and emulsify. Use at 30°C. |
FINISHING & PRESENTATION
Finish off with Callebaut® Cocoa Butter CB, Callebaut® Finest Belgian White Chocolate Recipe N° W2 and add colour with |