Bubbly Gold caramel verrines

Receta

  1. Caramel Doré Mousse
  2. Pain de Gênes
  3. Finishing
  4. Decoration A
  5. Decoration B

Caramel Doré Mousse

ingredientes preparación
  • 264g
    Callebaut® Finest Belgian Caramelo Chocolate Dorado
  • 23g
    Manteca de cacao Callebaut® (CB-655)

Add together.  
  • 233g
    leche
  • 22g
    jarabe de glucosa

Boil together. Pour over previous mixture.
  • 38g
    masa de gelatina

Mix in
  • 469g
    nata montada

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Pain de Gênes

ingredientes preparación
  • 187g
    Mazapán

Thin with cutter. 
  • 79g
    huevo(s) entero(s)
  • 45g
    yemas de huevo

Add.
  • 163g
    clara de huevo
  • 59g
    azúcar en polvo

Whip up together. Add to previous mixture.
  • 69g
    harina

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.

Finishing

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Decoration A

ingredientes preparación
  • Q.S.
    CHD-ND-19956E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

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

ingredientes preparación
  • Q.S.
    MAW-DE-19912E0

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999. 

Discover more recipes

Chocolate layer cake

Sweet splash of gold

Black and gold

X-mas spirit

Diabolo