Caramel Pillow - Puratos

Ingredients

Working Method

Mousse

Warm up yolk and sugar syrup over water bath and whip
Dissolve soaked gelatine in small amount of warm Deli Caramel and add to the eggs
Add slightly warm Deli caramel to yolk mixture and fold under whipped cream. Try not to overmix as the mixture will split easy.

Dacquoise

Mix Hazelnut meal and Icing Sugar
Make a Meringue with whites and sugar, fold through dry ingredients
Bake at 25 minutes at 160°C

Sponge

Make a Meringue with whites and half sugar, warm up yolks with half sugar and whisk
Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
Sieve in dry ingredients and fold through, fold through butter mixture last
Bake at 190°C for 10 minutes

Ganache

Melt Chocolate
Heat up cream, mix in Carat Supercrem Nutolade
Mix chocolate into cream mixture and emulsify butter last

Glaze

Bring sugar water and glucose to boil, at 105°C
Add soaked Gelatine and pour over Chocolate
Add Miroir Glassage Neuutre and mix, cool overight and use at 40°C

Assembling

Cut out a sponge square (12cm x 12cm), pipe a layer of ganache on top and freeze
Cut out a Dacquoise Square (13cm x 13cm)
Pipe in mousse, add sponge and ganache, then mousse again and Dacquoise, then freeze

Finishing

Once completely frozen de-mould and glaze with pre-prepared glaze
Pipe ganache dots on top to hold Chocolate Decoration with nuts and Carat Supercrem Nutolade

Claims

Taste Tomorrow

Discover

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© Puratos Group 2024