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 |
Complexity level: