Tesko
Makes : 10
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High profit
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Good for freezing
Combine Orange & Caramel with Cacao Barry Zephyr Caramel.Combine Orange & Caramel with Cacao Barry Zephyr Caramel.
- rok trajanja:
- 4 days at Fridge temperature
Containing: 6 Components
Sweet Paste
Sastojci: Sweet Paste
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122gsalted butter
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80gSifted Icing Sugar
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205gflour
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30gground almonds
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2gsalt
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40geggs
Priprema: Sweet Paste
- Combine the butter, sifted icing sugar, flour, ground almonds, and salt.
- Add the eggs to the mixture.
- Allow the dough to rest for 2 hours.
- Roll out the dough to a thickness of 3mm.
- Bake the biscuits at 155°C for 15 minutes.
Tools
- Whisk
- Scale
- Rolling pin
- Spatula(s)
- Stand Mixer
- Baking Tray
Zephyr Caramel Mousse
Sastojci: Zephyr Caramel Mousse
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90gmilk
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35ggelatine mass
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280gcream
Priprema: Zephyr Caramel Mousse
- Heat the milk.
- Pour it over the chocolate.
- Allow it to cool down to 32°C.
- Gently fold in the whipped cream.
Zephyr Caramel Cremeaux
Sastojci: Zephyr Caramel Cremeaux
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90gmilk
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120gcream
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20gInvert Sugar Syrup
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80gegg yolks
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10ggelatine mass
Priprema: Zephyr Caramel Cremeaux
- Heat the cream, milk, and invert sugar, then add the egg yolks.
- Pour the mixture over the yolks, return it to the stove, and cook the egg custard until it reaches 80°C.
- Pour the mixture over the chocolate and gelatin mass.
- Freeze it into the desired shape.
Tools
- Thermometer
- Mixing bowl (s)
- Spatula(s)
- Desired moulds
Crunchy Layer
Sastojci: Crunchy Layer
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85gPraline Paste
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62gFeulintine
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0.2 ozHazelnut oil
Priprema: Crunchy Layer
- Heat the chocolate and hazelnut oil together until it reaches 40°C.
- Add the praline paste and feuilletine, then mix thoroughly.
- Roll the mixture between two guitar sheets.
- Use a cutter to shape it as desired and insert it into the dessert.
Tools
- Saucepan
- Thermometer
- Guitar sheets
- Rolling pin
- Cutter
- Spatula(s)
- Induction, medium pot
Blood Orange Jelly
Sastojci: Blood Orange Jelly
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150gblood orange puree
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20gpear puree
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20gCastor Sugar
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4gNH pectin
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2gCitric acid and water (1:1)
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10ggelatine mass
Priprema: Blood Orange Jelly
- Combine the fruit purées.
- Mix the sugar and pectin together.
- Stir the sugar-pectin mixture into the fruit purées and bring it to a boil for 1 minute.
- Remove from heat, then add the gelatin mass and citric solution.
Gold Glaze
Sastojci: Gold Glaze
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150gwater
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300sugar
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300gglucose
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200gCondensed milk
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160ggelatine mass
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Gold dust as desired
Priprema: Gold Glaze
- In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
- Pour the mixture over the condensed milk, gelatin mass, and chocolate.
- Mix well and refrigerate overnight.
- Reheat the next day to 40°C and use it at 30-35°C.
- Roll the mixture between two guitar sheets.
- Use a cutter to shape it as desired and insert it into the dessert.
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