Ingredients

Group 1
Ingredient
KG
Sugar
0.145
Flour
0.145
Almond Powder
0.073
Butter
0.145
Cacao grué
0.058
Total Weight: 0.566
Group 2
Ingredient
KG
Milk
0.156
Cream
0.156
Sugar
0.050
Egg Yolk
0.054
Dark chocolate 66%
0.202
Total Weight: 0.618
Group 3
Ingredient
KG
Spicy Fruit Pineapple/Cinnamon
0.385
Total Weight: 0.385
Group 4
Ingredient
KG
Egg white
0.170
Sugar
0.071
Almond Powder
0.085
Icing sugar
0.064
Egg white
0.057
Flour
0.057
Total Weight: 0.504
Group 5
Ingredient
KG
Milk
0.489
Sugar
0.095
Gelatin 200 blooms
0.025
Lotus Biscoff Paste
0.290
Whipped cream 35%
1.260
Total Weight: 2.159
Group 6
Ingredient
KG
Saphire 20 carrats
0.147
Water
0.147
Diamond Glaze Neutral
0.736
Yellow Colours
-
Coffee Colours
-
Total Weight: 1.030
Group 7
Ingredient
KG
Milk Chocolate
0.376
Cacao Butter
0.376
Total Weight: 0.752

Method

1. Group 1 - Grué Crumble

Method :
1. Mix all ingredients together and store inside the freezer.
2. Scale 565g of the mix and add 470g milk chocolate and 700g Hazelnut praline paste without sugar.
3. Spread 1.3kg of the mix into a frame of 60 x 40cm lined with Silicon paper.
4. Bake at 180°C for approximately 20 minutes.

2. Group 2 - Chocolate Cream

Method :
1. Bring milk and the cream to a boil. Whisk sugar and egg yolk.
2. Pour the boilding milk onto the egg mixture and warm to 80°C.
3. Add into the melted dark chocloate.
4. Keep in the refrigerator overnight.

3. Group 3 - Filling

4. Group 4 - Soft Almond Sponge

Method :
1. Whip the egg white and add sugar continuously.
2. Fold the icing sugar and almond powder into the soft meringue.
3. Add in the sieved flour.
4. Bake at 180°C for approximately 10-15 minutes.

5. Group 5 - Lotus Biscoff Bavarois

Method :
1. Bring milk and sugar to a boil.
2. Soak the gelatine in cold water.
3. Add the Lotus Biscoff Paste into the milk/sugar mixture and remove from the stove.
4. Add the gelatine and dissolve. Cool down until jellification begins.
5. Whip the cream to soft peak and fold with a spatula into the mixture.

6. Group 6 - Glaze

Method :
1. Boil the Saphire 20 carrats and water. Pour onto the Diamond Glaze Neutral and add the Colours.
Ready to glaze.

7. Group 7 - Chocolate Spray

Method :
1. Mix together the melted chocolate and cocoa butter and use at 45°C.

8. Montage

Method :
1. Using a piping bag, pipe the chocolate cream to the crumple, and place the Pineapple/Cinnamon Spicy Fruit in the middle.
2. Pour the Lotus Biscoff Bavarois, on top place a sponge disc finish with Lotus Biscoff Bavarois, freeze.

Ingredients

Group 1
Ingredient
KG
Sugar
0.145
Flour
0.145
Almond Powder
0.073
Butter
0.145
Cacao grué
0.058
Total Weight: 0.566
Group 2
Ingredient
KG
Milk
0.156
Cream
0.156
Sugar
0.050
Egg Yolk
0.054
Dark chocolate 66%
0.202
Total Weight: 0.618
Group 3
Ingredient
KG
Spicy Fruit Pineapple/Cinnamon
0.385
Total Weight: 0.385
Group 4
Ingredient
KG
Egg white
0.170
Sugar
0.071
Almond Powder
0.085
Icing sugar
0.064
Egg white
0.057
Flour
0.057
Total Weight: 0.504
Group 5
Ingredient
KG
Milk
0.489
Sugar
0.095
Gelatin 200 blooms
0.025
Lotus Biscoff Paste
0.290
Whipped cream 35%
1.260
Total Weight: 2.159
Group 6
Ingredient
KG
Saphire 20 carrats
0.147
Water
0.147
Diamond Glaze Neutral
0.736
Yellow Colours
-
Coffee Colours
-
Total Weight: 1.030
Group 7
Ingredient
KG
Milk Chocolate
0.376
Cacao Butter
0.376
Total Weight: 0.752

Method

1. Group 1 - Grué Crumble

Method :
1. Mix all ingredients together and store inside the freezer.
2. Scale 565g of the mix and add 470g milk chocolate and 700g Hazelnut praline paste without sugar.
3. Spread 1.3kg of the mix into a frame of 60 x 40cm lined with Silicon paper.
4. Bake at 180°C for approximately 20 minutes.

2. Group 2 - Chocolate Cream

Method :
1. Bring milk and the cream to a boil. Whisk sugar and egg yolk.
2. Pour the boilding milk onto the egg mixture and warm to 80°C.
3. Add into the melted dark chocloate.
4. Keep in the refrigerator overnight.

3. Group 3 - Filling

4. Group 4 - Soft Almond Sponge

Method :
1. Whip the egg white and add sugar continuously.
2. Fold the icing sugar and almond powder into the soft meringue.
3. Add in the sieved flour.
4. Bake at 180°C for approximately 10-15 minutes.

5. Group 5 - Lotus Biscoff Bavarois

Method :
1. Bring milk and sugar to a boil.
2. Soak the gelatine in cold water.
3. Add the Lotus Biscoff Paste into the milk/sugar mixture and remove from the stove.
4. Add the gelatine and dissolve. Cool down until jellification begins.
5. Whip the cream to soft peak and fold with a spatula into the mixture.

6. Group 6 - Glaze

Method :
1. Boil the Saphire 20 carrats and water. Pour onto the Diamond Glaze Neutral and add the Colours.
Ready to glaze.

7. Group 7 - Chocolate Spray

Method :
1. Mix together the melted chocolate and cocoa butter and use at 45°C.

8. Montage

Method :
1. Using a piping bag, pipe the chocolate cream to the crumple, and place the Pineapple/Cinnamon Spicy Fruit in the middle.
2. Pour the Lotus Biscoff Bavarois, on top place a sponge disc finish with Lotus Biscoff Bavarois, freeze.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert