Soleil fruits caramels chocolate
- Level:
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Difficult
I wanted the desert to have something to do with the subject of the competition, and since we are in a period that suffers from climate change that will lose us for nature in the future, so I created this recipe like sun, it is the main source of energy, because it is one of the most important sources of renewable energy.
Hazelnuts biscuit
Used products: Hazelnuts biscuit
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190 gPRA
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95 gIcing Sugar
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165 gegg white
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140 gargan oil
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6 gbaking powder
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25 ginverted sugar
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40 ghoney
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55 gflour
Preparation: Hazelnuts biscuit
Step 1. Mix all the ingredients together
Step 2. Put in the oven at 170°C for 10 min
Hazelnut nougat
Used products: Hazelnut nougat
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100 gsugar
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80 gglucose
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30 gbutter
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4 gsalt
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300 gHazelnuts
Preparation: Hazelnut nougat
Step 1. Cook the hazelnuts in the oven at 160°C for 10min
Step 2. Caramelize the sugar, glucose, butter and salt
Step 3. Mix everything together
Chocolate mousse
Used products: Chocolate mousse
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65 gmilk
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75 g35% cream
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75 gglucose
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195 g35% cream
Preparation: Chocolate mousse
Step 1. Whisk the cream
Step 2. Boil the milk, the cream and glucose
Step 3. Add to the dark chocolate
Step 4. At 31°C, add the whipped cream
Saffron Chocolate creamy
Used products: Saffron Chocolate creamy
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75 g35% cream
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1 gsaffron
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75 gmilk
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75 gglucose
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100 gCHD-Q70CUB
Preparation: Saffron Chocolate creamy
Step 1. Boil the cream, glucose, the milk and saffron
Step 2. Add to the chocolate until emulsion
Caramelized Fruits
Used products: Caramelized Fruits
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4 gbanana(s)
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250 gfresh mango
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250 gbrown sugar
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50 gbutter
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1 ggousse de vanille
Preparation: Caramelized Fruits
Step 1. Put all the ingredients in the pan until caramelisation
Assembly and finishing
Assembly step 1. For our concept, we start by putting at the bottom the dark chocolate mousse
Assembly step 2. We then, put the saffron chocolate creamy on top
Assembly step 3. Proceed by adding the hazelnut biscuit shaped like a sun
Assembly step 4. Put the caramelized fruits on top
Assembly step 5. Sprinkle the hazelnut nougat
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