INGREDIENTS
We had a go to from the genius of Franco Bertolone cooking-recipesatelierpastrypatisserie who delighted us with these MINI CHOCOLATE AND PEAR CAKES .
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PEAR AND TOFFE INSERT:
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– 50 g of honey.
– 30 g of butter.
– 100 g of sugar.
– 45 g of cream.
– 30 g of gelatin mass or 4 g of gelatin.
– 2 massive pears.
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1.Peel and reduce the pears, place a pan on the warmth, add the honey, soften the Butter after which the pears and cook dinner till they’re tender and never mashed.
2.In one other pan, make a caramel with the sugar, add the cream, the gelatin and the pears, place within the mildew and place within the freezer in a single day.
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SHINE:
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– 144 cc of water.
– 120 g of cream.
– 180 g of sugar.
– 60 g of cocoa.
– 50 g of masa gelatin.
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.Place all of the components besides the gelatin in a pot and warmth till it involves a boil, then combine the gelatin mass. Use at 20°
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ENGLISH CHOCOLATE MOUSSE (makes 290 g).
– 146 cc of milk.
– 146 cc of milk cream.
– 27 g of sugar.
– 56 g of yolks.
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. Deliver the cream and milk to a boil, blanch the yolks with sugar, pour the liquids over the yolks and cook dinner as much as 82 levels, cool in an inverted water bathtub. Use 290g to make the mousse.
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CHOCOLATE MOUSSE .
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– 290 g of crème anglaise.
– 435 g of semi-whipped milk cream.
– 332 g of semisweet chocolate.
– 7 g of gelatin or 49 g of gelatin mass.
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Combine the 290 g of English cream along with the melted chocolate, measure the temperature at 36°C, add the semi-whipped cream twice, and eventually add the gelatin, equalizing densities.
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Our visitor cooked utilizing cooking-recipesliliana’s mixer which works nice and leaves the preparations prepared.
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Take pleasure in it!
