Декуаз миндальный
Almond powder 230 g
Sugar powder 250 g
Egg white 300 g
Sugar 100 g
Preparation :
To beat up egg whites with sugar, then mix with almond powder and sugar powder, put onto pastry paper and bake at 180°C.
Syrop
Sugar 100 g
Water 100 g
Rom 15 g
Preparation :
Boil sugar and water and mix with Rom
Crispy layer
Praline 125 g
Milk chocolate Callebaut Select 823 20 g
Cocoa butter 5 g
Waffle crumbs 55g
Pistachio ganache
Cream 100 g
Pistachio paste 30 g
Dark chocolate Callebaut 835NV 55 % 150 g
Preparation :
Boil the cream and pistachio paste, then mix with chocolate.
Mousse Madagascar
Yolks 75 g
Eggs 30 g
Sugar 65 g
Water 20 g
Preparation :
Water and sugar cook, then shake with yolk and eggs.
Dark chocolate Callebaut Madagascar 70 % 175 g
Cream 250 g
Add eggs to chocolate and then mix with cream.
Finishing :
Put biscuit to mould, then syrop, then crispy layer, ganache, mousse and freeze
В форму уложить бисквит, затем сироп, затем хрустящий слой, затем ганаш, затем мусс под кольцо, заморозить.
Украсить шоколадом, и фисташковой карамелью.
Вес 1000 гр
Eduard Lebedev Russia
'Mousse Madagascar' - Russia
Biscuit ,syrop, crispy layer, ganache & dark chocolate mousse
