Saturnes

Cocoa nibs disc

配料 配料
  • 90g
    砂糖
  • 3g
    NH 果胶

Sieve together.

  • 30g
    牛奶
  • 75g
    融化黄油
  • 30g
    葡萄糖
  • 90g
    Callebaut® 可可粒 (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

配料 配料
  • 45g
    杏仁粉
  • 30g
    糖粉
  • 20g
    蛋黄
  • 20g
    牛奶

Beat with a whisk until white.

  • 30g
    蛋白
  • 15g
    砂糖

Whip. Add previous mixture.

  • 10g
    All purpose flour

Sieve. Add little by little.

  • 15g
    红糖

Add.

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

Caramel mousse

配料 配料
  • 100g
    牛奶

Boil in a pan.

  • 390g
    可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.
Let cool to 35°C.

  • 505g
    鲜奶油 35

Add and cool in fridge.

Apricot mix

配料 配料
  • 200g
    炒杏半
  • 150g
    杏干切丁
  • 50g
    Callebaut® 中度烤榛子片 (NUN-PI-HA213-U11)
  • 50g
    压碎切碎的杏仁
  • 60g
    中性凝胶
  • 1
    柠檬

Mix together.

Used products