Fingers Cara Crakine™
- Level:
-
Medium
- Makes:
-
Recipe for a frame of 40x60cm
Haïti™ Brownie
Used products: Haïti™ Brownie
-
500 gWhole egg(s)
-
270 gFine sugar
Preparation: Haïti™ Brownie
Whip
Used products: Haïti™ Brownie
-
480 gChd-q65hai
-
500 gFresh butter
Preparation: Haïti™ Brownie
Melt together at 45°C
Stir together the two mixtures
Used products: Haïti™ Brownie
-
100 gFlour
Preparation: Haïti™ Brownie
Add
Croustillant Cara Crakine™
Used products: Croustillant Cara Crakine™
Preparation: Croustillant Cara Crakine™
Melt at 30°C
Spread the Croustillant CaraCrakine™ on Haïti brownie
Mousse Excellence
Used products: Mousse Excellence
-
780 gWhole milk
-
240 gEgg yolks
-
140 gFine sugar
Preparation: Mousse Excellence
Make a custard with
Bring to 85°C.
Used products: Mousse Excellence
Preparation: Mousse Excellence
Strain and pour over
Used products: Mousse Excellence
-
1520 gWhipped cream 35%
Preparation: Mousse Excellence
At 40°C fold in
Place Excellence mousse on Croustillant Cara Crakine™.
Cocoa Glaze
Used products: Cocoa Glaze
-
390 gFine sugar
-
160 gWater
Preparation: Cocoa Glaze
Cook to 120°C
Used products: Cocoa Glaze
-
290 g35% fat liquid cream
-
100 gCocoa powder
-
40 gInvert sugar
Preparation: Cocoa Glaze
Boil together
Add the cooked sugar syrup, boil again.
Used products: Cocoa Glaze
-
90 gWater for hydrating
-
15 gGelatin 200 bloom
Preparation: Cocoa Glaze
At 60°C, add
Mix and keep in cooler 24 hours.
Use at 30°C.
Comments
Submitted by Malek omar on Fri, 01/05/2024 - 04:49
When imagination and innovation meet, colors...a smile and admiration and thanks...thank you