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