容易
包括 : 4 组件
Flour-free chocolate biscuit
配料: Flour-free chocolate biscuit
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40 g可可百利特苦黑巧克力瓜亚基尔 64% (CHD-P64EXBG-126)
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10 g黄油
准备工作: Flour-free chocolate biscuit
Melt.
配料: Flour-free chocolate biscuit
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10 g蛋黄
准备工作: Flour-free chocolate biscuit
Add.
配料: Flour-free chocolate biscuit
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40 g蛋白
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15 g砂糖
准备工作: Flour-free chocolate biscuit
Whip and add.
Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.
Extra-bitter chocolate mousse
配料: Extra-bitter chocolate mousse
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95 g牛奶
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30 g蛋黄
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20 g砂糖
准备工作: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
配料: Extra-bitter chocolate mousse
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125 g可可百利特苦黑巧克力瓜亚基尔 64% (CHD-P64EXBG-126)
准备工作: Extra-bitter chocolate mousse
Pour previous mixture over.
Cool to 40°C.
配料: Extra-bitter chocolate mousse
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200 g鲜奶油
准备工作: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
配料: Mandarine jelly
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200 g柑橘泥
准备工作: Mandarine jelly
Heat until 50°C
配料: Mandarine jelly
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35 g砂糖
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7 g马铃薯淀粉
准备工作: Mandarine jelly
Add. Bring to a boil.
配料: Mandarine jelly
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30 g明胶块
准备工作: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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