Chocolat au Lait Caramel

Ingredients

Grams
TEGRAL SATIN MOIST CAKE CHOCOLATE
Tegral Satin Moist Cake Chocolate 1000
Oil 400
Eggs 400
Water 200
TEGRAL SATIN MOIST CAKE CHOCOLATE total 2000
TEGRAL SATIN MOIST CAKE CHOCOLATE with CHOCOLATE CHPS
Tegral Satin Moist Cake Chocolate 750
Oil 300
Eggs 300
Water 150
Belcolade K10 Chocolate Chips 120
TEGRAL SATIN MOIST CAKE CHOCOLATE with CHOCOLATE CHPS total 1620
MOUSSE CARAMEL
Sugar 135
Glucose 88
Fresh Cream(35%) 320
Egg Yolks 100
Sugar 148
Water 48
Gelatine Powder 36
Fresh Cream(35%) 535
MOUSSE CARAMEL total 1410
CHOCOLATE MOUSSE
Egg Yolks 104
Sugar 108
Water 55
Belcolade Noir Selection Drops C501/J 258
CHOCOLATE MOUSSE total 525
DECORATION
Miroir Glassage Neutre Right Amount
Cacao Powder Right Amount
DECORATION total 0

TEGRAL SATIN MOIST CAKE CHOCOLATE (Working Method)
  1. Mix all ingredients with a beater for +/- 3 mnutes low speed 
  2. Bake at temperature +/- 180˚C - 200˚C for +/- 20 - 40 minutes

TEGRAL SATIN MOIST CAKE CHOCOLATE with CHOCOLATE CHPS (Working Method)
  1. Mix all ingredients with a beater for +/- 3 mnutes low speed
  2. Bake at temperature +/- 180˚C - 200˚C for +/- 20 - 40 minutes

MOUSSE CARAMEL (Working Method)
  1. Make caramel with sugar, syrup and fresh cream and cool down. 
  2. Make Pate a Bomb with sugar, water and egg yolk
  3. Soak gelatine powder and mix with caramel
  4. Mix (2) and (3)
  5. Mix (4) with whipped cream

CHOCOLATE MOUSSE (Working Method)
  1. Mix sugar, syrup and fresh cream and cool down. 
  2. Make Pate a Bomb with sugar, water and egg yolk 
  3. Melt Belcolade Noir Selection and add 1/2 fresh cream 
  4. Mix (2) and (3) 
  5. Mix (4) with whipped cream

DECORATION (Working Method)

Decorate with Miroir Glassage & Neutre Cacao Powder


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