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Sweet illusion
Cocoa glaze
Milk chocolate custard
Caramel mousse
Pralinated with barley
Chocolate sponge cake

Milk chocolate custard

whole milk g 125
cream g 125
sugar g 25
egg yolks g 50
milk chocolate g. 550
whipped cream g 450

Boil the milk and the cream, pour over the egg yolks previously beaten with sugar and bring the mixture up to 83 °C. Pour over the milk chocolate, cool and fold in the semi-whipped cream.

 Caramel mousse

egg yolks g 180
syrup 30°Bé g 180
gelatine g 20
caramel g 700
whipped cream g 850

Warm the syrup at 50°C, pour over the egg yolks and bring to 83°C; add the gelatine previously soaked in cold water. Pass the mixture through the chinois. Cool quickly, blend with the caramel and the semi-whipped cream.    

For the caramel

caster sugar g 250
glucose g 160
butter g 35
cream g 410

Caramelize the glucose and the sugar. Add the boiled cream and the butter.

Pralinated with puffed and toasted barley

hazelnut pralinated g 750
milk chocolate g 150
toasted barley g 300

Melt the milk chocolate, add the hazelnut pralinated and finally the toasted barley.

Cocoa glaze

sugar g 375
water g 625
glucose g. 200
cream g 250
neutral gelatine g 375
low-fat cocoa g 150
gelatine g 22

Boil water, sugar, glucose, cream, cocoa and neutral gelatine. Bring to 104°C, then add the gelatine, well softened and squeezed. Glaze at 43°C.

Cristian Beduschi


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