Autumn Cake
Recipe
Pumpkin and mango crémeux
Ingredients | Preparation |
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Mix together. |
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Add sugar-milk mix. Heat to 85°C. Cool to 40°C. |
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Add. |
Power 80 Biscuit
Ingredients | Preparation |
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Melt together. |
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Whip lightly. Add ganache. |
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Make a meringue. Add. |
Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min. |
Gold Mousse
Ingredients | Preparation |
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Bring to a boil together. |
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Mix together. Make crème anglaise. |
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Pour over crème anglaise. Emulsify. |
Heat to 40°C. Mix in whipped cream. Let cool. |
Gold Glaze
Ingredients | Preparation |
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Boil to 106°C. |
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Boil separately. Add. |
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Add. Mix in. |
Use at 40°C. |