Ingredients

Group Almond Dacquoise
Ingredient
KG
Egg white
0.250
Refined white Sugar
0.200
Almonds (chopped)
0.375
BRITE VANILLA EXTRA STRENGTH
0.003
Total Weight: 0.828
Group Blueberry Gelee
Ingredient
KG
BAKELS UNIFIL BLUEBERRY
0.200
Gelatin Sheet
-
Total Weight: 5.200
Group Blueberry White Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS MOUSSE MIX
0.118
100
Cold water
0.118
100
Milk
0.050
42.55
Cream
0.050
42.55
Egg Yolk
0.030
25.53
Sugar
0.025
21.28
White Chocolate
0.175
62.5
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.080
32
Total Weight: 0.645
Group Filling
Ingredient
KG
Weight (%)
BAKELS BLUEBERRY FILLING
0.100
-
Total Weight: 0.100
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE WHITE
0.200
-
BAKELS SAPHIRE NEUTRAL
0.040
-
Water
0.040
-
Total Weight: 0.280

Method

How to do it:

Almond Dacquoise:
1. Beat egg whites until soft peak stage. Add sugar gradually until stiff peak but not dry.
2. Fold in chopped almond and Brite Vanilla Extra Strength. Baked for 30 mins or until golden until 176°c (350°F)

Blueberry Gelee:
1. Bloom gelatin sheets. Bakels Unifil Blueberry, add the bloomed gelatin and pour back into the other half mixture. Mix.
2. Pour into a container, let it set.

Mousse:
1. Combine Bakels Mousse Mix cold water. Mix at high speed until double in size. Set aside.
2. Combine egg yolks and sugar. Whip until thick and light.
3. Scald the milk in a boiling water bath.
4. Very gradually pour the hot milk into the egg yolk mixture while stirring constantly with the whip.
5. Set the bowl over simmering water. Heat I, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir as it cools.
7. Add softened chocolate.
8. Fold in prepared mousse

Glaze:
1. Combine Saphire Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze White
4. Apply on the baked or frozen products

Assembly:
1. Layer Almond Dacquoise followed by Blueberry Gelee, White chocolate Blueberry Mousse.
2. Pour white glaze on top.

Ingredients

Group Almond Dacquoise
Ingredient
KG
Egg white
0.250
Refined white Sugar
0.200
Almonds (chopped)
0.375
BRITE VANILLA EXTRA STRENGTH
0.003
Total Weight: 0.828
Group Blueberry Gelee
Ingredient
KG
BAKELS UNIFIL BLUEBERRY
0.200
Gelatin Sheet
-
Total Weight: 5.200
Group Blueberry White Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS MOUSSE MIX
0.118
100
Cold water
0.118
100
Milk
0.050
42.55
Cream
0.050
42.55
Egg Yolk
0.030
25.53
Sugar
0.025
21.28
White Chocolate
0.175
62.5
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.080
32
Total Weight: 0.645
Group Filling
Ingredient
KG
Weight (%)
BAKELS BLUEBERRY FILLING
0.100
-
Total Weight: 0.100
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE WHITE
0.200
-
BAKELS SAPHIRE NEUTRAL
0.040
-
Water
0.040
-
Total Weight: 0.280

Method

How to do it:

Almond Dacquoise:
1. Beat egg whites until soft peak stage. Add sugar gradually until stiff peak but not dry.
2. Fold in chopped almond and Brite Vanilla Extra Strength. Baked for 30 mins or until golden until 176°c (350°F)

Blueberry Gelee:
1. Bloom gelatin sheets. Bakels Unifil Blueberry, add the bloomed gelatin and pour back into the other half mixture. Mix.
2. Pour into a container, let it set.

Mousse:
1. Combine Bakels Mousse Mix cold water. Mix at high speed until double in size. Set aside.
2. Combine egg yolks and sugar. Whip until thick and light.
3. Scald the milk in a boiling water bath.
4. Very gradually pour the hot milk into the egg yolk mixture while stirring constantly with the whip.
5. Set the bowl over simmering water. Heat I, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir as it cools.
7. Add softened chocolate.
8. Fold in prepared mousse

Glaze:
1. Combine Saphire Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze White
4. Apply on the baked or frozen products

Assembly:
1. Layer Almond Dacquoise followed by Blueberry Gelee, White chocolate Blueberry Mousse.
2. Pour white glaze on top.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses