Saturnes

Cocoa nibs disc

ingredientes preparo
  • 90g
    açúcar refinado
  • 3g
    pectina NH

Sieve together.

  • 30g
    leite
  • 75g
    manteiga derretida
  • 30g
    glucose
  • 90g
    Nibs de cacau Callebaut® (NIBS-S502-X47)

Add and mix together. Bring to a boil.
Put on a tray and bake at 180°C for 15 min.
Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.

Almond moelleux

ingredientes preparo
  • 45g
    amêndoa em pó
  • 30g
    açúcar em pó
  • 20g
    gemas de ovo
  • 20g
    leite

Beat with a whisk until white.

  • 30g
    claras de ovo
  • 15g
    açúcar refinado

Whip. Add previous mixture.

  • 10g
    All purpose flour

Sieve. Add little by little.

  • 15g
    açúcar mascavado

Add.

Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredientes preparo
  • 100g
    leite

Boil in a pan.

  • 390g
    Cacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.
Let cool to 35°C.

  • 505g
    natas batidas 35%

Add and cool in fridge.

Apricot mix

ingredientes preparo
  • 200g
    metades de alperce salteadas
  • 150g
    Damasco seco em cubos
  • 50g
    Pedaços de avelã torrados médios Callebaut® (NUN-PI-HA213-U11)
  • 50g
    amêndoas picadas trituradas
  • 60g
    gel neutro
  • 1casca
    limão

Mix together.

Used products