Grams | ||
---|---|---|
Creme Brulee | ||
Milk | 270 | |
Fresh cream | 270 | |
Belcolade milk CT 35% | 429 | |
Glucose syrup | 86 | |
Eggs | 172 | |
Egg yolk | 43 | |
Creme Brulee total | 1270 | |
Mousse Lait 35% CT | ||
Belcolade Lait CT 35% | 410 | |
Creme Anglaise | 250 | |
Whipped cream | 300 | |
Gelatin mass | 21 | |
Mousse Lait 35% CT total | 981 | |
Apricot Jelly | ||
Apricot puree | 500 | |
Vanilla Bean | 2 pcs | |
Gelatin mass | 126 | |
Taiwanese Pepper | 6 | |
Apricot Jelly total | 634 | |
Vanilla sable dough | ||
Tegral Satin Creme Cake Vanilla | 75 | |
Salted Butter | 130 | |
Almond powder | 150 | |
Brown sugar | 80 | |
Bread flour | 75 | |
Vanilla sable dough total | 510 | |
Chocolate Glacage | ||
Milk | 300 | |
Glucose | 500 | |
Belcolade Lait 35% | 1000 | |
Gelatin mass | 210 | |
Glacage Miroir + Neutre | 1000 | |
Chocolate Glacage total | 3010 | |
Chocolate Ganache | ||
Fresh cream | 300 | |
Belcolade Amber CT 32% | 160 | |
Butter | 50 | |
Chocolate Ganache total | 510 |
Recipe for 8 pcs
Make a Crème Anglaise:
Mousse: