Скачать или смотреть Pavoni Italia Professional KE099 Eros 2 0 by Emmanuele Forcone

Signed by Emmanuele Forcone, World Champion 2015, this cake mold, featuring numerous intersecting and overlapping hearts, offers great space for customer creativity.

Pavoni Pavocake KE099 Eros Heart Silicone Mold:
https://www.bakedeco.com/detail.asp?i...

INGREDIENTS:
WHITE CHOCOLATE AND SPICE BAVAROIS:
125 g Whole Milk
125 g Liquid Cream
½ Tonka Bean
3 Star Anise
5 Green Cardamom Pods
1 Vanilla Pod
2 pcs Lime Zest
110 g Egg Yolks
60 g Sugar
350 g White Chocolate
10 g Gelatin (Animal)
50 g Water (for Gelatin)
600 g Whipped Cream
ALMOND AND RASPBERRY CRUNCH:
150 g White Chocolate
140 g Pure Almond Paste
250 g Pailleté Feuilletine (Crispy Wafer Flakes)
20 g Liquid Butter
50 g Dehydrated Raspberries
MASCARPONE, SPICE, AND LIME MOUSSE (TEST 2):
325 g Cream
30 g Milk
2 pcs Lime Zest
3 pcs Star Anise
½ Tonka Bean
1 Vanilla Pod
5 Green Cardamom Pods
120 g Fine Sieved Sugar
35 g Water
80 g Egg Yolks
325 g Mascarpone
8 g Gelatin (Animal)
40 g Water (for Gelatin)
ALMOND, VANILLA, AND TONKA BISCUIT:
240 g Whole Eggs
96 g Egg Yolks
330 g Sugar
420 g Almond Flour
96 g Weak Flour
2 Vanilla Pods
½ Tonka Bean
210 g Butter
150 g Egg Whites
150 g Sugar
BLUEBERRY AND BLACKCURRANT GELÉE:
200 g Raspberry Purée
50 g Blackcurrant Purée
50 g Sugar
6 g Gelatin (Animal)
30 g Water (for Gelatin)
1 g Lemon Juice or Citric Acid
PREPARATION:
WHITE CHOCOLATE AND SPICE BAVAROIS:
Prepare an infusion with milk, cream, and spices the night before, keeping it at 4°C.
The next day, heat to 60°C and let infuse for 15 minutes.
Make an English cream by cooking everything to 83°C.
Form an emulsion with the English cream, gelatin, and chocolate. Once the mixture reaches 25°C, incorporate the semi-whipped cream.
ALMOND AND RASPBERRY CRUNCH:
Melt the couverture chocolate with liquid butter.
Add the almond paste and pailleté feuilletine.
ALMOND, VANILLA, AND TONKA BISCUIT:
Mix eggs, yolks, sugar, almond flour, and weak flour.
Add the hot melted butter and then fold in the whipped meringue.
Bake at 170°C for 12 minutes.
FAKE BLACKCURRANT MOUSSE:
Make a syrup with water and sugar, then dissolve the pre-hydrated gelatin in it.
Add the blackcurrant purée and lemon juice.
Refrigerate for 6 hours, then whip in a stand mixer.
BLUEBERRY AND BLACKCURRANT GELÉE:
Melt part of the raspberry purée with sugar and gelatin.
Mix with the remaining purée and pour over the already frozen creamy layer.

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