• A new tasty recipe made as part of the project "The Masters of the White Art Invite You to the Baking Show" by Cristian Gae, Technical Advisor at Puratos Romania.
Component:
Jocond Biscuit;
Chocolate mousse;
Crispy inclusion;
Insertion.
Jocond Biscuit
Ingredients:
• Eggs 210 gr.
• Almond powder 185 gr.
• Powdered sugar 160 gr.
• Flour 42 gr.
• Egg white 135 gr.
• Sugar 25 gr.
• Butter 82% 35 gr.
Working method:
Se mix the eggs with the almond powder and the powdered sugar. Beat the egg whites with the sugar and incorporate them into the first mixture. Add the sifted flour and the melted butter.
It stretches on trays with a diameter of 60/40. bake at 200°C for 6 minutes.
Chocolate mousse
Ingredients:
• Passionata Puratos 300 gr.
• Belcolade Selection Noir Cacao Trace 300 gr.
• Passionata Puratos semi-beaten 300 gr.
Working method:
Bring Passionata to a boil, then pour over Belcolade Selection Noir, and finally add semi-beaten Passionata. For a single serving, use 100 gr of mousse.
Crispy inclusion
Ingredients:
• Pralicrac Raspberry Puratos QS.
Working method:
It melts. Pralicrac Raspberry and spread in a thin layer over the countertop. For a single serving, you need 15 gr.
INSET
Ingredients:
• Topfil Raspberry Smooth 35% 400 gr.
• Gelatine 5 gr.
Working method:
Hydrate the gelatin, melt it and mix with the previously heated Topfil Raspberry Smooth 35%. Pour the Topfil into silicone spherical shapes and it frozenFor a single serving, 40 grams of insert will be used.
It is decorated with velvet spray.
Read HERE in White Art and other delicious dessert recipes.
