D'or

Ingredients

	Grams
Vanilla Sponge
Tegral Satin Moist Cake Golden	350
Egg Yolk	10	nos
Oil	80
Water	80
Egg White	10	nos
Sugar	100
Vanilla Sponge total	630
Mango Filling
Vivafil Mango	200
Water	50
Mango Filling total	250
Caramalized White Chocolate Mousse
Cream	125
Milk	125
Sugar	80
Egg Yolk	60
Gelatine	12
Belcolade Blanc Selection	450
Whipped Cream	800
Salt	1
Caramalized White Chocolate Mousse total	1653
White Chocolate Sand
Caramalized White Chocolate	150
Sugar	100
Water	20
White Chocolate Sand total	270
Glaze
Miroir Glassage Neutre	150
Glaze total	150

Pre heat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
Place in oven for 5mins. Spread the chocolate evenly and conti-nue to bake in the oven.
Place the white chocolate into the oven in 8-10mins intervals, stirring and re-spreading the white chocolate each time.
Continue the process until the white chocolate turns a golden brown or caramel colour.
Bloom the gelatine
Bring the milk and egg to a boil
Stir in the egg yolks, sugar and salt.
Place back onto heat and cook till 85°C. Continuosly stirring it.
Add the gelatine and pour over chocolate.
Strain the mixture and cool down to 28 -20°C.
Fold in the whipped cream.

Boil sugar together with water up to 112°C.
Remove from heat and add in the caramelized white chocolate and stir till a sandy texture.
Let cool and store in air tight container.

Complexity level:

Tegral Satin Moist Cake Golden, a complete mix make the moist of your layer cakes.

Vivafil Mango, contains more than 35% of real fruit content, with superior bake stable and freeze stable.

Belcolade Blanc Selection, contains of real Belgian Chocolate with its great taste and excellent performance.