C.C. (CHOCO CARAMEL)
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
|RENO CONCERTO LACTEE CARAMEL||g 600|
|liquid cream 35% fat||g 300|
|liquid cream 35% fat||g 700|
|LILLY NEUTRO||g 70|
Combine chocolate and cream to make a ganache.
In a separate bowl, slightly whip and stabilize the remaining cream with LILLY.
Combine the slightly whipped cream to the ganache in 2-3 times to create a foamy mousse.
Half-fill the silicone mould with the chocolate mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Use the remaining mousse to fill the mould for the topping and freeze it.
Remove the cake from mould and frost it with MIRROR CARAMEL.
Cover the topping of mousse with the white cocoa butter velvet spray and place it on the top of the cake.
Decorate as you like most.