CARMA® Santa Belly Entremet
- Level:
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Difficult
- Makes:
-
Recipe for 2 Entremets
Almond Chocolate Biscuit
Ingredients: Almond Chocolate Biscuit
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7.1 ozAMN-R570MANM1B
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7.1 ozEgg
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2.1 ozbutter
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1.1 ozflour
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0.1 ozBaking powder
Preparation: Almond Chocolate Biscuit
Whisk the almond paste and eggs until smooth. Add melted butter, sifted flour, cocoa powder and baking powder and fold in carefully.
Spread on a FLEXIPAN® mat (24 x 35cm) and bake at 165°C for approx. 20 minutes. Let cool down.
Salty Chocolate and Caramel Cream
Ingredients: Salty Chocolate and Caramel Cream
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1.0 lbheavy cream emmi
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0.2 ozsalt
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6.0 ozsugar
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0.8 ozglucose
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0.3 ozgelatin
Preparation: Salty Chocolate and Caramel Cream
Bring the cream and salt to the boil. Caramelize the glucose and sugar and add the clarified butter.
s soon as the butter has melted completely, add the cream with the salt. Add gelatin and pour the mixture over the chocolate.
Mix everything well with a hand mixer. Fill into silicone molds and place in the freezer.
CAUTION, it is a semi-solid cream that must be flash frozen before falling.
Chocolate Mousse
Ingredients: Chocolate Mousse
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2.8 ozmilk, emmi
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1.4 ozyolk
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0.2 ozgelatin
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3.5 ozWhipped cream (Emmi)
Preparation: Chocolate Mousse
Heat milk and egg yolks to 85°C.
Add gelatin.
Pour the mixture over the Carmaduja mass and the melted couverture (35°C) and homogenize well.
At a temperature of 35°C, fold in the half-whipped cream. Fill into a piping bag.
White Chocolate Mousse
Ingredients: White Chocolate Mousse
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10.6 ozCream (Emmi)
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2.1 ozyolk
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0.7 ozsugar
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0.3 ozgelatin
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10.6 ozRahm, half-whipped, Emmi
Preparation: White Chocolate Mousse
Make an English cream with cream, egg yolk and sugar. Add the soaked gelatine, pour over the couverture and homogenize well.
Allow to cool to approx. 25°C before folding in the whipped cream.
Structure and Decor
To achieve the velvety look, spray the buche with red-colored cocoa butter while it is frozen.
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