Ingredients

Group Dark Sable
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Almond Powder
0.115
46
BAKELS DAIRY BLEND
0.225
90
Powdered sugar
0.115
46
BAKELS COCOA POWDER
0.025
3.07
Total Weight: 0.730
Group Orange Daquoise
Ingredient
KG
Weight (%)
Egg white
0.250
100
Sugar
0.100
40
Almond Powder
0.250
-
Icing Sugar
0.220
-
Orange Zest
-
-
BAKELS DAIRY BLEND
0.060
-
Total Weight: 2.880
Group Jellyfied Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.300
-
Sugar
0.020
-
Gelatin Sheet
0.008
-
Total Weight: 0.328
Group Milk Chocolate Mousse
Ingredient
KG
Weight (%)
Heavy Cream
0.178
-
Pettina Non-Temp Milk Chocolate
0.400
-
Cremess Superior (whipped)
0.400
-
Gelatin Sheet
0.010
-
Total Weight: 0.988
Group Gourmet Glaze
Ingredient
KG
Weight (%)
Pettina Non-Temp Milk Chocolate
0.600
-
Cocoa Butter
0.100
-
Feulittine
0.125
-
Total Weight: 0.825

Method

How to do it:

1. In a mixing bowl with paddle attachment, combine butter, almond powder, icing sugar, flour and cocoa powder and do rub in method.
2. For the daquoise, whip egg whites and add in sugar. Fold ground almonds, icing sugar, zest and melted butter.
3. Pour in a flexipan mold/ full sheet tray and bake at 178°C for 15-18min. Cool down.
4. For the jellified insert, Warm up the Les Fruit Blueberry, Sugar and add dissolved gelatin.
5. Cast in half small half sphere mold and freeze.
6. For the Milk Chocolate Mouse, bloom the gelatin and make a ganache with cream and chocolate.
7. Emulsify and add gelatin, chill/rest and add in whipped Cremess Superior.
8. For the Gourmet Glaze, Melt the Bakels NT Milk Chocolate at 42-45°C, add Cocoa Butter then use in 29-28°C. Add Almond Nuts/Feuilletine/Crunch.
9. Dip the frozen mousse, put in base and decorate.

Ingredients

Group Dark Sable
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Almond Powder
0.115
46
BAKELS DAIRY BLEND
0.225
90
Powdered sugar
0.115
46
BAKELS COCOA POWDER
0.025
3.07
Total Weight: 0.730
Group Orange Daquoise
Ingredient
KG
Weight (%)
Egg white
0.250
100
Sugar
0.100
40
Almond Powder
0.250
-
Icing Sugar
0.220
-
Orange Zest
-
-
BAKELS DAIRY BLEND
0.060
-
Total Weight: 2.880
Group Jellyfied Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.300
-
Sugar
0.020
-
Gelatin Sheet
0.008
-
Total Weight: 0.328
Group Milk Chocolate Mousse
Ingredient
KG
Weight (%)
Heavy Cream
0.178
-
Pettina Non-Temp Milk Chocolate
0.400
-
Cremess Superior (whipped)
0.400
-
Gelatin Sheet
0.010
-
Total Weight: 0.988
Group Gourmet Glaze
Ingredient
KG
Weight (%)
Pettina Non-Temp Milk Chocolate
0.600
-
Cocoa Butter
0.100
-
Feulittine
0.125
-
Total Weight: 0.825

Method

How to do it:

1. In a mixing bowl with paddle attachment, combine butter, almond powder, icing sugar, flour and cocoa powder and do rub in method.
2. For the daquoise, whip egg whites and add in sugar. Fold ground almonds, icing sugar, zest and melted butter.
3. Pour in a flexipan mold/ full sheet tray and bake at 178°C for 15-18min. Cool down.
4. For the jellified insert, Warm up the Les Fruit Blueberry, Sugar and add dissolved gelatin.
5. Cast in half small half sphere mold and freeze.
6. For the Milk Chocolate Mouse, bloom the gelatin and make a ganache with cream and chocolate.
7. Emulsify and add gelatin, chill/rest and add in whipped Cremess Superior.
8. For the Gourmet Glaze, Melt the Bakels NT Milk Chocolate at 42-45°C, add Cocoa Butter then use in 29-28°C. Add Almond Nuts/Feuilletine/Crunch.
9. Dip the frozen mousse, put in base and decorate.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses