Neapolitan with Blue Gum Ganache - Puratos Australia

Ingredients

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

Taste Tomorrow

Discover

Related recipes

Fruit Mince Tart

Chocolate Caramel Tart

Donut Choux

Avo-Choc Mousse

Vegan dark choc mousse with mango

Lemon meringue eclairs recipe

Caramel Pillow

Salted Caramel Eclair

Rich Choc Caramel Tart

Spiced Blackforest Cheesecake

Red Berry Mousse Tart

Fruit Mince Pies

Spiced Apple Yoghurt Mousse

Custard Tart

Trio Choc Spheres

Gluten Free Friands

Bite Root

Lamington Petit Gateau

Panna Cotta Fruit Tarts

Mango Almond Tart

Dark Choc Mousse with Raspberry

Tangy Vegan Mousse

Cake Tarts

Berrylicious Mousse Tart

Jupiter

Fruity Cheesecake

Mocha Rum Mousse Log

Gluehwine Cinnamon Mousse

Black forest profiterole

Choc-hazelnut tart

Matcha eclairs

© Puratos Group 2025