Bubbly Gold caramel verrines
Recipe
Caramel Doré Mousse
| ingredients | preparation |
|---|---|
|
Add together. |
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Boil together. Pour over previous mixture. |
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Mix in |
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Add when previous mixture is at 35°C. |
Use ± 35 g per chocolate cup. |
|
Pain de Gênes
| ingredients | preparation |
|---|---|
|
Thin with cutter. |
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Add. |
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Whip up together. Add to previous mixture. |
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Sift and add. |
Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup. |
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Finishing
1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick) |
Decoration A
| ingredients | preparation |
|---|---|
|
Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. |
Decoration B
| ingredients | preparation |
|---|---|
|
Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. |