Gold
Beautiful gold biscuit with an apricot compote inside, perfectly flavoured with the Crop's apricots and lime puree.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| cream 35% | 170g |
| butter | 9g |
| sorbitol | 4g |
| glucose syrup | 304g |
| milk chocolate | 180g |
| dark chocolate 65% | 40g |
| pinch of cinnamon | |
| apricot halves | 165g |
| lime purée | 45g |
| sugar | 587g |
| invert sugar | 25g |
| pectin glaze | 2g |
| almond powder | 140g |
| whole egg | 140g |
| egg yolk | 55g |
| egg white | 174g |
| flour | 107g |
| milk | 20g |
| gelatine | 1g |
| Callebaut's gold chocolate | 410g |
| praliné 50% noisettes | 350g |
| pailleté feuilletine | 300g |
| water | 150g |
| sweetened, condensed milk | 200g |
| gelatine mass | 120g |
| QS Gold "Sparkling Power Flowers" by IBC |
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Cinnamon ganache
50g cream 35% - 9g butter - 4g sorbitol - 4g glucose syrup - 30g milk chocolate - 40g dark chocolate 65% - pinch of cinnamon
Boil the cream, sorbitol, glucose syrup and inverted sugar. Pour on top of the chocolate. Add the butter at room temperature. Pour into a round mould of 14cm and freeze.
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Apricot compote
165g apricot halves - 45g lime purée - 35g sugar - 25g invert sugar - 2g pectin glaze
Heat the apricot pieces, lime purée, and invert sugar. Mix the pectin glaze, and sugar. Add this to the fruit purée. Boil for 2 min. Pour the compote into a round mould of 14 cm and freeze.
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Almond biscuit
140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour
Mix the almond powder, sugar (140g), whole egg, and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out two round disks of 14 cm.
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Gold chocolate mousse
30g cream 35% - 20g milk - 5g sugar - 12g egg yolk - 1g gelatine - 90g cream 35% - 110g Callebaut's gold chocolate
Soak the gelatine in cold water. Boil the cream (30g) and milk. Mix the sugar, and egg yolk. Add to the boiling mixture. Heat to 83°C. add the gelatine. Make an emulsion with the gold chocolate. Cool down to 38°C. Add the semi-whisked cream (90g) to the ganache. Pout into a round mould of 16 cm. Gently press this inside the mousse and freeze.
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Crispy praliné
350g praliné 50% noisettes - 150g milk chocolate - 300g pailleté feuilletine
Melt the milk chocolate and add the praliné. Add the pailleté feuilletine to the mixture. Spread a layer of the crispy praliné onto the frozen mousse.
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Gold glaze
300g sugar - 300g glucose syrup - 150g water - 200g sweetened, condensed milk - 120g gelatine mass - 300g Callebaut's gold chocolate - QS Gold "Sparkling Power Flowers" by IBC
Boil the water, sugar, and glucose syrup. Add the gelatine mass and sweetened, condensed milk. Pour over the chocolate. Add the Sparkling Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.
