
Used Cacao Barry products
Fall / Winter
L’Alto

Level
level 2
Dosage
Recipe for 30 individual pastries (7 cm diameter)
Used Cacao Barry products
Recipe components
Crunchy Cara Crakine™ Alto el Sol base
Ingredients | Preparation |
---|---|
| Melt at 30°C |
| Mix with |
Cinnamon - Tonka Diplomat cream
Ingredients | Preparation |
---|---|
| Bring to a boil |
| Temper the milk with |
Cook like a pastry cream. | |
Add | |
| At 30°C, add |
Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds. |
Alto el Sol mousse
Ingredients | Preparation |
---|---|
| Whip |
Whip them in mixer with whip attachment to create pate a bombe. | |
| Fold the pate à bombe into 45°C |
| At 30°C, add |
Pipe mousse into 7 cm half sphere Flexipan mould. |
Assembly
Ingredients | Preparation |
---|---|
| Glaze half-spheres with |