Happy New Year! - Puratos

Ingredients

Working Method

Chocolate Cake

Mix all ingredients until homogeneous with medium speed.

Almond Crisp

Blend all ingredients

Creamy Vietnam 73%

Cook the first 4 ingredients into an egg custard.
Pour on chocolates and mix.
Pour on the crisp and apply the second biscuit. (228g per 18 cm molds)

Salted Butter Caramel

Pipe 110g per 18 cm molds

Vietnam Chocolate Mousse

Make an egg custard with the first 3 ingredients.
Pour on the chocolate and mix.
At 32°C add the assembled cream.

Chocolate Icing

Heat milk, glucose and add the soaked gelatin.
Pour on the chocolate and mix with the neutral tempered icing.
According to the desired fluidity, add water.

Montage

Place a biscuit base in a 18cm entremet ring.
Add the almond crisp, then freeze for 5 minutes.
Pour the cream, then place the second biscuit.
Freeze for 15 minutes.
Make the caramel, then pour on the biscuit and freeze.
Make the mousse and add the core while assembling the cake upside down.
Freeze.
Add the Vietnam chocolate icing.

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