- Soft Brownie Biscuit
Melt the chocolate to 45°C. Mix the rest of the ingredients with a paddle. Add the melted chocolate and bake off at 180°C for about 15 min. - Sicoly fruit insert
- Guanaja Mousse
Whip the cream lightly. Pour the warm creme anglais base over the chocolate. Mix properly together. Fold in the light whipped cream.
Creme anglais base
Bring to 83°C and strain - Glace cocoa
Bring all ingredients except the gelatine to 103°C. Melt the gelatine and strain. Let cool down and glaze at 35°C.
*Mix the gelatin with 1 to 5 part water. - Raspberry mousse
Bring puree, egg yolk and caster sugar to 83°C. Add the gelatine and pour it over the creme cheese. Whip the pastry cream lightly. Fold together and mould.
Ingredienser
Soft Brownie Biscuit
- 200 g brown sugar
- 200 g european butter
- 160 g eggs
- 125 g Valrhona Guanaja 70%
- 100 g T55 flour
Sicoly fruit insert
Guanaja Mousse
- 275 creme angalis base
- 300 g Valrhona Guanaja
- 410 pastry cream 35%
Creme anglais base
- 500 g pastry cream 35%
- 500 g milk 3%
- 200 g egg yolk
- 100 g caster sugar
Glace cocoa
- 360 g caster sugar
- 240 g pastry cream 35%
- 260 g water
- 100 g glucose 30DE
- 120 g Valrhona cocoa powder
- 16,6 g Beef gelatine powder*
Raspberry mousse
- 110 g Sicoly Raspberry mousse
- 35 g egg yolk
- 35 g caster sugar
- 120 g philadelphia creme cheese
- 180 g pastry cream 35%
- 6,8 g Beef gelatine powder
