Ingredients

Group 1
Ingredient
KG
Egg white
0.440
Sugar
0.280
Tpt almond
0.560
Flour
0.140
Egg white powder
-
Total Weight: 1.420
Group 2
Ingredient
KG
Whipped cream 35%
0.700
Fresh cream 35% fat
0.400
Sugar
0.180
Glucose
0.115
Gelatin
0.024
Egg Yolk
0.130
Sugar
0.190
Water
0.065
Total Weight: 1.804
Group 3
Ingredient
KG
Milk
0.500
Fresh cream 35% fat
0.500
Sugar
0.150
Egg Yolk
0.240
La Poire 90%
0.300
Total Weight: 1.690
Group 4
Ingredient
KG
Diamond Glaze Neutral
0.200
Diamond Glaze Caramel Toffee
1.000
Total Weight: 1.200

Method

1. Group 1 - Dacquoise almond

Method :
1. Make a French meringue with egg white, sugar and egg white powder.
2. Sift flour and Tpt almond.
3. Combine (2) gently into (1).
4. Pipe spirals and bake at 160°C for about 20 to 25 minutes.

2. Group 2 - Mousse au caramel

Method :
1. Make a caramel with the 400g fresh cream, 180g sugar, 115g glucose and add soaked gelatin.
2. Make a pate a bombe with egg yolk, sugar and water.
3. Mix (1) into (2) then add whipped fresh cream.

3. Group 3 - Crème brûlée

Method :
1. Mix all ingredients except FRUIT FILLING TRADITION PEAR.
2. Bake into flexipan at 100°C for about 40 to 45 minutes.
3. Once crème brulée is frozen, spread FRUIT FILLING TRADITION PEAR on top about 1 cm of thickness.

4. Group 4 - Glazing

Method :
To glaze the cake : Mix Diamond Glaze Neutral together with Diamond Glaze CARAMEL TOFFEE.

Ingredients

Group 1
Ingredient
KG
Egg white
0.440
Sugar
0.280
Tpt almond
0.560
Flour
0.140
Egg white powder
-
Total Weight: 1.420
Group 2
Ingredient
KG
Whipped cream 35%
0.700
Fresh cream 35% fat
0.400
Sugar
0.180
Glucose
0.115
Gelatin
0.024
Egg Yolk
0.130
Sugar
0.190
Water
0.065
Total Weight: 1.804
Group 3
Ingredient
KG
Milk
0.500
Fresh cream 35% fat
0.500
Sugar
0.150
Egg Yolk
0.240
La Poire 90%
0.300
Total Weight: 1.690
Group 4
Ingredient
KG
Diamond Glaze Neutral
0.200
Diamond Glaze Caramel Toffee
1.000
Total Weight: 1.200

Method

1. Group 1 - Dacquoise almond

Method :
1. Make a French meringue with egg white, sugar and egg white powder.
2. Sift flour and Tpt almond.
3. Combine (2) gently into (1).
4. Pipe spirals and bake at 160°C for about 20 to 25 minutes.

2. Group 2 - Mousse au caramel

Method :
1. Make a caramel with the 400g fresh cream, 180g sugar, 115g glucose and add soaked gelatin.
2. Make a pate a bombe with egg yolk, sugar and water.
3. Mix (1) into (2) then add whipped fresh cream.

3. Group 3 - Crème brûlée

Method :
1. Mix all ingredients except FRUIT FILLING TRADITION PEAR.
2. Bake into flexipan at 100°C for about 40 to 45 minutes.
3. Once crème brulée is frozen, spread FRUIT FILLING TRADITION PEAR on top about 1 cm of thickness.

4. Group 4 - Glazing

Method :
To glaze the cake : Mix Diamond Glaze Neutral together with Diamond Glaze CARAMEL TOFFEE.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert, Gateaux