Used Cacao Barry products
Entremets Creations
Haïti desserts
Level
level 2
Dosage
Recipe for three ø16cm desserts
Used Cacao Barry products
Recipe components
Haiti™ Brownies for a 40 x 60 cm frame
| Ingredients | Preparation |
|---|---|
| Whisk |
| Melt together to 45°C |
Combine the two together. | |
| Add |
Cook at 150 c for 15/29 min.
Cut 3 14 cm discs. Spread 140 g of Pralin Feuilletine™ on each brownies | |
Passion fruit compote
| Ingredients | Preparation |
|---|---|
| Heat to 40°C |
| Add |
Heat to 100°C, pour into a ø16cm insert mould, 190g per mould. | |
Haiti™ mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Add |
Cook to 85°C. | |
| Pass over |
| At 35°C add |
Finishing
Use Barry Glace fondant at 45°C, spray your desserts to create a velvet smooth finish. |
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