Chocolat au Lait Caramel - Puratos

Ingredients

TEGRAL SATIN MOIST CAKE CHOCOLATE (Working Method)

Mix all ingredients with a beater for +/- 3 mnutes low speed
Bake at temperature +/- 180˚C - 200˚C for +/- 20 - 40 minutes

TEGRAL SATIN MOIST CAKE CHOCOLATE with CHOCOLATE CHPS (Working Method)

Mix all ingredients with a beater for +/- 3 mnutes low speed
Bake at temperature +/- 180˚C - 200˚C for +/- 20 - 40 minutes

MOUSSE CARAMEL (Working Method)

Make caramel with sugar, syrup and fresh cream and cool down.
Make Pate a Bomb with sugar, water and egg yolk
Soak gelatine powder and mix with caramel
Mix (2) and (3)
Mix (4) with whipped cream

CHOCOLATE MOUSSE (Working Method)

Mix sugar, syrup and fresh cream and cool down.
Make Pate a Bomb with sugar, water and egg yolk
Melt Belcolade Noir Selection and add 1/2 fresh cream
Mix (2) and (3)
Mix (4) with whipped cream

DECORATION (Working Method)

Decorate with Miroir Glassage & Neutre Cacao Powder

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