Sweet splash of gold

SPONGE CAKE

ingrédients préparation
  • 80g
    sucre
  • 85g
    poudre d'amande
  • 10g
    farine
  • 1g
    levure

Mix together in thermomix.

  • 10g
    huile
  • 75g
    jaunes d'oeufs
  • 4g
    piments panca

Add.

  • 125g
    blanc d'oeuf

Add

Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingrédients préparation
  • 20g
    levure
  • 700g
    farine

Mix and sift.

  • 500g
    crème au beurre
  • 450g
    sucre cristallisé
  • 6g
    sel

Mix until smooth.

  • 200g
    blanc d'oeuf

Mix with previous mixture. Fold in fl our mixture using a spatula

Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

ingrédients préparation
  • CHF-3D-19953
  • CLR-19165

Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingrédients préparation
  • 250g
    crème
  • 1
    vanille
  • 170g
    sucre caramélisé

Boil together

  • 65g
    jaunes d'oeufs
  • 250g
    lait

Make an anglaise.

  • 50g
    masse de gélatine

Add and mix in.

  • 150g
    Callebaut® Finest Belgian Caramel Chocolat Or

Pour previous mixture onto chocolate. Leave to cool.  

  • 450g
    crème fouettée

Add.

Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

ingrédients préparation

1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).