Alunga™ plated dessert
- Level:
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Easy
- Makes:
-
Recipe for approximately six 14 x 14 cm desserts
Light Hazelnut Biscuit
Used products: Light Hazelnut Biscuit
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150 ghazelnut powder
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150 gfine sugar
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125 gwhole egg(s)
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80 gegg yolks
Preparation: Light Hazelnut Biscuit
Whisk cold
Used products: Light Hazelnut Biscuit
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120 gsifted flour
Preparation: Light Hazelnut Biscuit
Add
Used products: Light Hazelnut Biscuit
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225 gegg white
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100 gsugar
Preparation: Light Hazelnut Biscuit
Whisk
Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.
Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.
Alunga™ ganache
Used products: Alunga™ ganache
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200 gcream
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200 gmilk
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140 gglucose syrup
Preparation: Alunga™ ganache
Bring to boil
Used products: Alunga™ ganache
Preparation: Alunga™ ganache
Pour over
Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 8 mm high square moulds.
Freeze, then cut into 12 cm squares.
Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a food processor.
Pour into 3 in / 8 mm high square molds.
Freeze, then cut into 4.5 in / 12 cm squares.
Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 3 in / 8 mm high square moulds.
Freeze, then cut into 4.5 in / 12 cm squares.
Alunga™ Mousse
Used products: Alunga™ Mousse
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430 gWhole milk
Preparation: Alunga™ Mousse
Bring to a boil
Used products: Alunga™ Mousse
Preparation: Alunga™ Mousse
Pour over
Used products: Alunga™ Mousse
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1200 gsoft whipped cream
Preparation: Alunga™ Mousse
At 35°C, add
Used products: Alunga™ Mousse
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1200 gsoft whipped cream
Preparation: Alunga™ Mousse
At 95°F/35°C, add
Alunga™ glaze
Used products: Alunga™ glaze
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150 gwater
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300 gsugar
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300 gglucose syrup
Preparation: Alunga™ glaze
Cook at 103°C
Used products: Alunga™ glaze
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150 gwater
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300 gsugar
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300 gglucose syrup
Preparation: Alunga™ glaze
Cook at 217.4°F/103°C
Used products: Alunga™ glaze
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100 gunsweetened concentrated milk
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100 gsweetened concentrated milk
Preparation: Alunga™ glaze
Pour over
Used products: Alunga™ glaze
Preparation: Alunga™ glaze
Add
Used products: Alunga™ glaze
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17 ggelatin powder (200 Bloom)
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102 gwater for hydrating
Preparation: Alunga™ glaze
Add
Mix and place in the refrigerator for 24h.
Use at 30 °C.
Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.
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