Used Cacao Barry products
Fall / Winter
Mont-Blanc
Level
level 2
Dosage
Recipe for approximately 15 individual Mont-Blancs
Used Cacao Barry products
Recipe components
Sweet dough
| Ingredients | Preparation |
|---|---|
| Mix together |
| Add in 2 times |
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. | |
Red Fruit coulis
| Ingredients | Preparation |
|---|---|
| Cook at 40°C (104°F) |
| Mix and then, add |
Cook until 105°C (221°F). | |
Almonds biscuit
| Ingredients | Preparation |
|---|---|
| Cook at 85°C (185°F) |
| Pour on |
| Add |
Bake on a sheet pan at 200°C (392°F). | |
Vanilla Mousse
| Ingredients | Preparation |
|---|---|
| Cook at 80°C (176°F) |
| Beat egg yolks and sugar until it is close to white |
| Pass through a sieve and pour on |
| At 25°C (77°F), add |
Chestnut mousse
| Ingredients | Preparation |
|---|---|
| Mix |
| At 30°C (86°F), add |
| Slightly beat the mix and add |
Pipe with the vermicelli shape decorating tube. | |
Meringue Decorations
| Ingredients | Preparation |
|---|---|
| Whisk egg whites until stiff |
| Slowly, add |
Beat the mix with a hand mixer |
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