CARMA® Santa Belly Entremet
Recipe
Almond Chocolate Biscuit
Ingredients | Preparation |
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Whisk the almond paste and eggs until smooth. Add melted butter, sifted flour, cocoa powder and baking powder and fold in carefully.
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Salty Chocolate and Caramel Cream
Ingredients | Preparation |
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Bring the cream and salt to the boil. Caramelize the glucose and sugar and add the clarified butter. CAUTION, it is a semi-solid cream that must be flash frozen before falling.
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Chocolate Mousse
Ingredients | Preparation |
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Heat milk and egg yolks to 85°C. |
White Chocolate Mousse
Ingredients | Preparation |
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Make an English cream with cream, egg yolk and sugar. Add the soaked gelatine, pour over the couverture and homogenize well.
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Structure and Decor
To achieve the velvety look, spray the buche with red-colored cocoa butter while it is frozen. |