Grams (g) | ||
---|---|---|
Mousse | ||
Belcolade Noir Vietnam 73 CT | 280 | |
Cream | 450 | |
Sugar | 120 | |
Water | 30 | |
Eggs | 90 | |
Yolk | 100 | |
Gelatine Sheet | 15 | |
Oil | 75 | |
Mousse total | 1160 | |
Glaze | ||
Miroir Glassage Neutre | 450 | |
Purple colouring | ||
Titanium Dioxide | ||
Glaze total | 450 | |
Filling | ||
Avocado Puree | 170 | |
Lemon Juice | 7.5 | |
Gelatine Sheet | 3 | |
Maple Syrup | 35 | |
Filling total | 215.5 | |
Madeleine Biscuit | ||
Caster Sugar | 240 | |
Eggs | 200 | |
Milk | 60 | |
Wholemeal Flour | 250 | |
Baking Powder | 9 | |
Lemon juice | 10 | |
Butter melted | 100 | |
Olive oil | 140 | |
Madeleine Biscuit total | 1009 | |
Decoration | ||
Black Olives | 100 | |
Decoration total | 100 |