CARAMEL PEAR CHESTNUT
Modern mousse with an autumn taste.
Difficulty level
Modern mousse with an autumn taste.
Ingredients
| sugar | g 310 |
| liquid cream 35% fat | g 380 |
| unsalted butter 82% fat | g 80 |
| eggs | g 240 |
| type 00 white flour | g 240 |
| VIGOR BAKING | g 4.5 |
| salt | g 2 |
Preparation
Prepare the caramel by bringing the sugar to 185 ° C.
Meanwhile, add the butter to the cream and bring to the boil.
Pour the hot mixture directly onto the caramel.
Cool it at 35 ° C, add the eggs and salt and whisk lightly.
Add the sifted flour with the VIGOR BAKING and mix with a silicone spatula.
Cool it down and remove from the mold. Cut circles of the diameter of the silicone mold.
Ingredients
| TOFFEE D'OR CARAMEL | g 60 |
Preparation
Pipe the TOFFE D'OR onto the caramel sponge and freeze.
Ingredients
| FRUTTIDOR PERA | g 600 |
| water | g 150 |
| LILLY NEUTRO | g 150 |
Preparation
Dissolve LILLY NEUTRAL in the water.
Mix with FRUTTIDOR PERA and pour into the silicone mold for inserts.
Place in a blast chiller until completely hardened.
Remove from the silicone mold.
Ingredients
| pear purée | g 500 |
| GLUCOSIO | g 50 |
| LILLY NEUTRO | g 30 |
| water | g 30 |
| SINFONIA CIOCCOLATO BIANCO | g 380 |
| liquid cream 35% fat | g 950 |
Ingredients
| liquid cream 35% fat - boiling | g 250 |
| LILLY NEUTRO | g 12 |
| water | g 12 |
| MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C | g 180 |
| fruit purée - chestunts | g 200 |
Preparation
Mix the cream, water and LILLY.
Pour over the chocolate and emulsify with an immersion blender.
Add to the chestnut puree and emulsify.
Pour into silicone molds and freeze.
Ingredients
| MIRROR TOFFEE - heated at 45°C | To Taste |
Unmould the mousse and glaze it with MIRROR.
Place the sprayed chestnut and milk chocolate cream on the surface.
Decorate with DOBLA CHOCOLATE VANILLA POD and CHESTNUT.
