X-mas spirit

Cocoa shortbread

配料 配料
  • 165g
    黄油
  • 110g
    糖粉
  • 40g
    杏仁粉
  • 50g
    鸡蛋
  • 30g
    Callebaut® 可可粉 (CP-E0-776)
  • 220g
    All purpose flour

Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).

Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

配料 配料
  • 60g
    牛奶
  • 60g
    35%奶油

Boil.

  • 30g
    砂糖
  • 50g
    蛋黄

Whip together and add.
Heat until 85°C.

  • 200g
    可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
  • 75g
    Callebaut®单一原产地圣多美巧克力 (SAOTHOME-E4-U70)

Pour previous mixture over and mix.

  • 225g
    鲜奶油

Add at 45°C.

Soft caramel

配料 配料
  • 120g
  • 20g
    葡萄糖
  • 2g
    盐之花

Make a caramel.

  • 170g
    奶油

Use to deglaze caramel.

  • 15g
    明胶块
  • 80g
    可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

配料 配料
  • 300g
    橙汁
  • 50g
    砂糖
  • 10g
    NH 果胶

Boil.

  • 200g
    橙皮片

Add and let cool.

Used ML products