Bubbly Gold caramel verrines

Receita

  1. Caramel Doré Mousse
  2. Pain de Gênes
  3. Finishing
  4. Decoration A
  5. Decoration B

Caramel Doré Mousse

ingredientes preparo
  • 264g
    Callebaut® O melhor chocolate com caramelo belga dourado
  • 23g
    Manteiga de cacau Callebaut® (CB-655)

Add together.  
  • 233g
    leite
  • 22g
    xarope de glicose

Boil together. Pour over previous mixture.
  • 38g
    massa de gelatina

Mix in
  • 469g
    chantilly

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

ingredientes preparo
  • 187g
    Marzipan

Thin with cutter. 
  • 79g
    ovo(s) inteiro(s)
  • 45g
    gemas de ovo

Add.
  • 163g
    clara de ovo
  • 59g
    açúcar refinado

Whip up together. Add to previous mixture.
  • 69g
    farinha

Sift and add.

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

Finishing

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Decoration A

ingredientes preparo
  • Q.S.
    CHD-ND-19956E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. 

Decoration B

ingredientes preparo
  • Q.S.
    MAW-DE-19912E0

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. 

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