Bee eye
- Level:
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Difficult
To experience the exotic sensation of mango and calamansi together with chocolate cremeux, I'm adding into the five spice crumble to feel thrilled
Chocolate cremeux
Used products: Chocolate cremeux
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336 gsoya milk
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37 gMaple syrup
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60 gEgg yolk
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8 gNCB-HD703-CA
Preparation: Chocolate cremeux
Heat up the soya milk
Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃.
Sieve over the chocolate and incorporate using the blender.
Keep in refrigerator
Mango calamansi coulis
Used products: Mango calamansi coulis
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255 gmango puree
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40 gCalamansi Purée
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23 gMaple syrup
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0.29 gsalt
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148 gfresh mango dice
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2 gfresh basil leaves chopped
Preparation: Mango calamansi coulis
Warm the puree and maple syrup
Add the salt, fresh mango dice and basil
Cover with clean wrap and keep in refrigerator
Almond crumble
Used products: Almond crumble
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60 galmond powder
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15 gdesiccated coconut
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34 gicing sugar
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3 gMaltosec
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1 gsalt
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4 gflaxseed ground
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6 gwater
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5 gNCB-HD703-CA
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1 gfive spice powder
Preparation: Almond crumble
Mix all the dry ingredients
Combine with water chill.
Roll out between two plastic paper and cut in to small dice
Bake golden brown at 180℃ at around 8 minute
Assembly and finishing
Fill in the 2-g to 4-g crumble in 3D design
Pipe the 10g of cremeux
Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid
Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around.
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