Crispy wave
Recipe
Moelleux
| ingredients | preparation |
|---|---|
|
In a saucepan boil |
|
Add the flour and stir vigorously |
|
Then gradually add |
|
In a mixer bowl, whisk |
Combine the two mixtures carefully. |
|
Inaya™ fondant cake mixture
| ingredients | preparation |
|---|---|
|
In a mixing bowl whisk |
|
Once whisked, add |
|
Melt |
|
Finish by carefully adding |
|
Finish by carefully adding |
|
Finish by carefully adding |
Make cake bases using stainless steel frames of 1 cm in thickness. |
|
Make cake bases using stainless steel frames of 0.4 inch / 1 cm in thickness. |
|
Inaya™ intense flavour cream
| ingredients | preparation |
|---|---|
|
In a saucepan boil |
|
Pour over the chopped chocolate |
Soft caramel
| ingredients | preparation |
|---|---|
|
In a saucepan, dry caramelize |
|
Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C. |
|
Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C |
Almond sablé
| ingredients | preparation |
|---|---|
|
With a large knife crush |
|
In a saucepan cook at 121°C |
|
In a saucepan cook at 250°F/121°C |
|
Add |
Cook all together until sugar crystallises. |
|
Cook all together until sugar crystallizes. |
|
|
You can make this recipe or use Cacao Barry® ready to use caramelised almonds. |
Assembly
Assemble in place using stainless steel rings of the desired size. |
|
Decorate tastefully with slivers of gold leaf. |
