Vanilla & Chocolate Cocoa Crumble | Vikas Bagul | School For European Pastry& Culinary Arts | Pastry скачать в хорошем качестве

Vanilla & Chocolate Cocoa Crumble | Vikas Bagul | School For European Pastry& Culinary Arts | Pastry

VANILLA AND CHOCOLATE COCOA CRUMBLE For Vanilla Cream INGREDIENTS: -Heavy Cream (35%) 300g -Castor Sugar 45g -Egg Yolk 70g -Gelatin 6g -Water 36g -Vanilla Bean Paste QS METHOD: 1. Heat heavy cream and vanilla bean paste. 2. Whisk egg yolk and sugar together. Gradually add the warm cream, mixing well. 3. Add soaked gelatin to the mixture and combine. 4. Pour the mixture into an insert mat and freeze. For Dark Chocolate Mirror Glaze INGREDIENTS: -Water 150g -Castor Sugar 300g -Liquid Glucose 300g -Condensed Milk 200g -Gelatin 25g -Water 150g -Coverture Dark Chocolate 60% 250g METHOD: 1. Boil water, sugar, and glucose together, until the temperature reaches 103°C. 2. In a separate jug, combine the sugar syrup with condensed milk, soaked gelatin, and blend until smooth. 3. Stir in the melted dark chocolate and emulsify. 4. Cover the glaze with plastic wrap and refrigerate overnight. For Almond Gene Biscuit INGREDIENTS: -Almond Marzipan 190g -Whole Egg 200g -Refined Flour 45g -Baking Powder 3g -Grape Seed Oil 35g -Unsalted Butter 30g METHOD: 1. Whisk eggs and marzipan over a double boiler until fluffy. 2. Add flour and baking powder, mix well. 3. Combine oil and melted butter, then temper the batter and mix well with the remaining batter. 4. Pour into a flat tray. 5. Bake at 170°C for 10 minutes. 6. After the sponge cool, cut into small rounds. For Chocolate Mousse INGREDIENTS: -Castor Sugar 65g -Water 30g -Egg Yolk 75g -Whole Egg 70g -Coverture Dark Chocolate 60% 250g (melted) -Whipped Cream 300g METHOD: 1. Heat the castor sugar and water together to make a syrup. 2. Whisk egg yolks and whole egg in a bowl. 3. Gradually add the hot sugar syrup to the egg mixture, while whisking. 4. Fold in the melted chocolate, followed by alternating layers of whipped cream and egg mixture. For Crumble Base INGREDIENTS: -Crispy Pearls 50g -Feuilletine 50g -Coverture Dark Chocolate 60% (Melted) 50g -Cocoa Crumble 50g -Hazelnut Praline Paste 50g METHOD: 1. Mix all ingredients together. 2. Transfer the mixture into a ring. 3. Freeze until set. (About 1-2 hours). ASSEMBLY: 1. Spread the chocolate mousse evenly in the mold. 2. Add vanilla cream and press slightly. 3. Place the almond gene biscuit on top and freeze. 4. Once set, remove from mold and pour glaze over. 5. Place petit gâteau on the crumble disk. 6. Garnish and decorate with gold leaf. School For European Pastry & Culinary Arts B 603 ,Kanakia Wall Street, Chakala, Andheri Kurla Road, Andheri East, Mumbai-400093 Website - https://sep.in.net/ Instagram - schoolforeuropeanpastry Facebook - SchoolForEuropeanPastry Youtube- / @schoolforeuropeanpastry Pinterest - / schoolforeuropeanpastry