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