Ingredients
- BRETON SHORTBREAD COCOA
- 320g sugar
- 8g salt
- 480g flour
- 24g baking powder
- 40g of cocoa
- 360g of butter
- 160g egg yolk
- MILK CHOCOLATE MOUSSE
- 275g of milk
- 6g gelatin
- 28g water
- 375g milk coating
- 550g whipped cream
- MILK CHOCOLATE GLAZE
- 750g sugar
- 750g of cream
- 105g water
- 25g gelatin
- 150g water
- 625g milk coating
- SALTED BUTTER CARAMEL
- 190g glucose
- 250g sugar
- 40g semi-salted butter
- 410g cream 35% fat
Equipment and ustensils
Recipe steps
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BRETON COCOA SHORTBREAD: Sand the powders with the butter, then add the yolks. When the mixture is homogeneous, set aside at 3°C. Roll out to 6mm for individual cakes and 7.5mm for large cakes.
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MILK CHOCOLATE MOUSSE : Hydrate the gelatine with the water. Boil the milk and add the hydrated gelatine. Pour the mixture over the chocolate. Mix, then at 35°C, add the whipped cream. Measure out in a frame.
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MILK CHOCOLATE GLAZE : Hydrate the gelatine with the water. Make a caramel with the sugar. Decook with the cream and the first boiling water. Add the gelatine. Pour the mixture over the chocolate. Mix.
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SALTED BUTTER CARAMEL : Make a dry caramel with the sugar and glucose. Cook with the butter in pieces then the boiling cream. Cook the whole at 105°C.
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