Black and gold
レシピ
CRUNCH OF SPICES
| 材料 | 下ごしらえ |
|---|---|
|
Boil together |
|
Melt into previous mixture. |
|
Add. |
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown. |
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GOLD CHOCOLATE MOUSSE
| 材料 | 下ごしらえ |
|---|---|
|
Add together. |
|
Boil together and pour onto previous mixture. Emulsify. |
|
Add and mix in. |
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Add when previous mixture is at 35°C. |
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown. |
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YOGHURT CRÉMEUX
| 材料 | 下ごしらえ |
|---|---|
|
Boil together and mix well. |
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Pour over previous mixture. |
Leave to rest in refrigerator overnight. Beat until airy. |
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FINISHING & DECORATIONS
| 材料 | 下ごしらえ |
|---|---|
|
1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999). |