Neapolitan with Blue Gum Ganache - Puratos

Ingredients

	Grams (g)
Vanilla Mousse
Water	119
Sugar	140
Vanilla Bean	2.8
Yolk	308
Gelatine sheets (g)	28
Cream	896
Vanilla Mousse total	1493.8
Glaze
Miroir Glassage Neutre
Colour green
Jaconde
Icing Sugar	250
Almond Meal	190
Eggs	310
Butter (melted)	50
Plain flour	125
Whites	225
Sugar	50
Jaconde total	1200
Chocolate Sponge
Yolk	315
Sugar	320
Whites	330
Plain flour	14
Cocoa powder	75
Butter (melted)
Chocolate Sponge total	1054
Ganache
Belcolade Noir Selection C501/J	350
Blue Gum Oil	5.6 drops
Cream	350
Butter	126
Trimoline	35
Topfil Raspberry	630	63
Ganache total	1496.6
* Makes 4

Working Method

Mousse

Heat water and sugar to 115°C
Pour over yolks and whisk for 7 minutes
Mix dissolved gelatine with some cream, and add to mixture
Fold through whipped cream

Jaconde

Whisk first 3 ingredients for 10 minutes
Mix butter and flour into above mix
Make a meringue with whites and sugar, fold through mixture
Spread onto silpat mats and bake for 8-10 minutes at 200°C in a deck oven

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

Pour cream over chocolate, add oil and trimoline and emulsify
Add butter

Glaze

Mix colour with Miroir Glassage Neutre and warm up to 39°C

Assembling

Cut out sponge square (12cm x 12cm), pipe a layer of Ganache on top and freeze
Cut out Dacquoise Square (13cm x 13cm)
Pipe in the order: mousse, sponge, topfil, mousse, Jaconde with blue gum ganache, then freeze

Finishing

Once completely frozen, demould and glaze with pre- prepared glaze.
Use chocolate decoration to finish

About this Recipe

Complexity level:

Claims

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