This document provides instructions for making an elaborate almond dessert for 8 people. It includes recipes for an almond biscuit, tonka cream filled with tonka bean, an almond bavaroise mousse, white and black chocolate sprays, tonka whipped cream, sponge cakes, and directions for assembling and decorating the final dessert. The dessert incorporates various almond and tonka bean flavored components and is decorated with piped whipped cream, praline, caramelized almonds, and edible gold leaf.
This document provides instructions for making an elaborate almond dessert for 8 people. It includes recipes for an almond biscuit, tonka cream filled with tonka bean, an almond bavaroise mousse, white and black chocolate sprays, tonka whipped cream, sponge cakes, and directions for assembling and decorating the final dessert. The dessert incorporates various almond and tonka bean flavored components and is decorated with piped whipped cream, praline, caramelized almonds, and edible gold leaf.
This document provides instructions for making an elaborate almond dessert for 8 people. It includes recipes for an almond biscuit, tonka cream filled with tonka bean, an almond bavaroise mousse, white and black chocolate sprays, tonka whipped cream, sponge cakes, and directions for assembling and decorating the final dessert. The dessert incorporates various almond and tonka bean flavored components and is decorated with piped whipped cream, praline, caramelized almonds, and edible gold leaf.
This document provides instructions for making an elaborate almond dessert for 8 people. It includes recipes for an almond biscuit, tonka cream filled with tonka bean, an almond bavaroise mousse, white and black chocolate sprays, tonka whipped cream, sponge cakes, and directions for assembling and decorating the final dessert. The dessert incorporates various almond and tonka bean flavored components and is decorated with piped whipped cream, praline, caramelized almonds, and edible gold leaf.
Almond biscuit 92g almond Roast the almod and mix them. Add the brown sugar, the 72g brown sugar eggs, the salt and vanilla. Add the temered malted butter, 46g egg white then after the swiftened flour an baking powder. 30g egg yolk Finishing by adding the whipped egg white with the sugar. 0.5 salt Mix gently and pour on an oven plate. 4g vanilla powder Cook at 165°C. 87g butter 44g flour 2.5g baking powder 102g egg white 15g brown sugar
Tonka cream : 125g cream Infuse the milk, the cream, the powdered milk and the 125g milk gratted tonka bean. 10g powdered milk Mix the sugar with the egg yolk. 1 tonka bean Cook the cream like an english cream (85°C) whisking all the 40g sugar time. 40g egg yolk Add the gelatin and mix with an hand blender. 21g gelatine mass Pour into insert mould. Freeze it. Almond bavaroise : 268g milk Heat the milk, the cream and the powdered milk. 68g cream Mix the sugar with the egg yolk. 60g powdered milk Cook the cream like an english cream (85°C) whisking all 80g egg yolk the time. 560g 50% almond paste Add the gelatin and the almond paste and mix with an 100g gelatin mass hand blender. 10g amaretto Cool down the cream to 30°C, add the whipped cream and 400g whipped cream the amaretto, use directly.
White spay : 100g ivory couverture Melt the milk chocolat and the cocoa butter to 45°C, mix, 100g cocoa butter sift and spray directly. Qs. white coloring
Blanck spray : 100g dark couverture Melt the milk chocolat and the cocoa butter to 45°C, mix, 100g cocoa butter sift and spray directly.
Tonka chantilly : 200g cream Scratch the tonka bean on the cream, whipp all the 50g mascarpone ingredients to obtain a strong whipped cream. 25g sugar Pipe on the cake directly. 1 tonka bean
Sponge cake : 100g sugar Mix all the ingredients. 13g flour Add the food coloring. 100g egg yolk Pour in the siphon, close it and add the gas cartridge. 150g egg white Shake. 1 tip of brown coloring Garnish plastic cups to 1/3 of their size, cook around 1 1 gas cartridge minute in the microwave. Turn the cups and let cool down before unmolding the cakes. Montage :
Cut the biscuit with the supplied cutter.
For the cakes, realise a reverse mounting, pipe the mousse into silikomart «pillow» mold, line the mousse on every sides, deposit the insert. Pipe a bit moore mousse, deposit the biscuit, smooth and freeze it. Unmold the frozen cake, spray firstly with the white spray, and after spray one side with the black spray. Pipe the chantilly with the « St honoré » nozzle, pipe small points with almond praline, deposit caramelised almonds, sponge cakes pieces and gold leafs. Scratch a bit of tonka bean on the cake.
