Cacao Barry Zephyr White Square

Cacao Barry Zephyr White Square
Medium
Makes: 12
  • High profit
  • Comfort Foods
  • Chocolate Innovation
Cacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
Cacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
Shelf life:
4 Days
Conservation:
Refrigerate 13-15°C
Containing: 6 Components
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Featured Ingredients

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Cacao Barry Zephyr White Mousse

Ingredients

Preparation

  • Bring milk, Cream & Vanilla to the boil
  • Hydrate the gelatine, Add to hot milk mix
  • Pour over Chocolate and mix till emulsified
  • Allow to cool
  • Whip cream to soft peaks and fold into chocolate mix
  • Pipe

Blackberry Jelly

Ingredients

  • 12.3 oz
    Blackberry Puree
  • 5.3 oz
    water
  • 0.5 oz
    Gelatin
  • 1.8 oz
    sugar
  • 0.1 oz
    Citric acid

Preparation

  • Bring to the boil Sugar, Puree, Water & Citric Acid
  • Hydrate gelatine & melt in base
  • Set in desired mould
  • Use

Vanilla Sponge

Ingredients

  • 3.9 oz
    butter
  • 7.8 oz
    Sugar
  • 3.5 oz
    eggs
  • 8.8 oz
    flour
  • 0.4 oz
    baking powder
  • 8.6 oz
    milk
  • 3.5 oz
    water

Preparation

  • Cream the butter & sugar, add in the eggs slowly.
  • Add the flour and milk alternatively, mixing to a smooth paste.
  • Spread into 60x40cm tray
  • Bake at 160°C
  • Cool & Portion
  • Soak with soaking syrup ( equal quantity of water & sugar)

Lemon Curd

Ingredients

  • 8.8 oz
    lemon juice
  • 3.5 oz
    sugar
  • 5.3 oz
    Egg
  • 5.3 oz
    butter
  • 0.3 oz
    Gelatin

Preparation

  • Cook the lemon juice, sugar & butter 
  • Tempering in the eggs, cook until thick
  • Allow to cool slightly then add the bloomed gelatine
  • Set & use

Sweet Pastry

Ingredients

  • 11.5 oz
    butter
  • 6.2 oz
    icing sugar
  • 3.5 oz
    Egg
  • 1.1 lb
    cake flour
  • 15.4 gr
    salt

Preparation

  • Combine all in one to a smooth paste/dough
  • Allow to chill 

Meringue Kisses

Ingredients

  • 5.3 oz
    egg whites
  • 5.3 oz
    icing sugar
  • 5.3 oz
    Castor Sugar
  • 0.1 oz
    Vanilla Extract

Preparation

  • Whip Egg Whites to stiff peak and slowly add Castor Sugar
  • Whip for 2 min until sugar disolves and stiff peak is reached
  • Fold in icing sugar and pipe
  • Dry out at 100C for 1h and use

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