Festival Lantern

SILIKOMART Flowers Mold - 36.185.87.0065 is used in this recipe.

Recipe

Products

Cocoa - Cocoa Butter - 4kg Callets

Cake Sponge

ingredients	preparation
95g egg white 95g inverted sugar 35g sugar	Mix and whip them into meringue.
80g almond powder 27g cake flour 1g Vanilla	Add them and mix smooth.
Bake at 160°C.

Chocolate Crumbs

ingredients	preparation
100g 70-30-38NV 10g Cocoa - Cocoa Butter - 4kg Callets	Melt together to 35°C.
100g 70-30-38NV	(Callebaut ® Crumbs) Add it.

Cranberry Dessert Cream

ingredients	preparation
81g Cranberry juice	Boil up.
109g Sugar 135g eggs	Mix them smooth, pour the mixture into the juice, and boil up.
60g CHR-R35RB1 69g butter	Fold them into the mixture.
Homogenize the mixture with a homogenizer until it becomes smooth.

Blueberry Cream

ingredients	preparation
227g blueberry puree	Heat it.
39g gelatin	Add it and cool down to 28°C.
57g egg white 57g Sugar	Mix smooth and whip into meringue.
200g whipped cream	Add it.

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