CHUNCHO MILK 36%, CHERRIES AND HAZELNUTS
CHOCOLATE DACQUOISE
10gr Rice Flour
30gr Almond Powder
235gr Caster Sugar
20gr Cane Sugar
50gr Whole Egg
25gr São Tomé 62%
Colocar as claras juntamente com a albumina e o açúcar em pó.
Bater até criar um merengue.
Adicionar as gemas.
Envolver os secos.
Colocar num tapete silicone com 6 mm de espessura e levar ao forno.
Cut into the desired size.
CRISPY HAZELNUT
55gr Hazelnut Praline 50%
30gr Chuncho Milk 36%
15gr Hazelnut
50gr Corn Flakes
Melt the chocolate and fold in the praline.
Adicionar a avelã tostada e os CornFlakes.
Place in the mold to freeze.
CHERRY CREAM
2gr Gelatin Sheets “Silver”
55gr Egg Yolk
35gr Egg White
54gr Cane Sugar
80gr Gryote/Cherry Fruit Puree
32gr Butter82% M.G.
32gr Coconut Oil
30gr Canned Cherry Syrup Sugar
Soak the gelatine leaves in cold water, drain.
Place the egg yolks, egg whites, cane sugar and cherry puree in a pan.
Bake at 82ºC.
Add the gelatin and let dissolve.
Cool to 30ºC and emulsify the butter and coconut oil.
Place the cherries in the bottom of the mold and pour the cream over it.
Freeze.
There should be a little left over to decorate the streusel.
MOUSSE CHUNCHO MILK 36% AND PRALINE
5gr Gelatin Sheets “Silver”
300gr Chuncho Milk 36%
200gr Plain Ice Cream
48gr Hazelnut Praline 50%
300gr Plain Ice Cream
Soak the gelatine leaves in cold water and drain.
Boil the first cream and add the gelatine. Allow to dissolve.
Pour over the chocolate and praline.
Emulsify.
Let cool to 30ºC.
Whip the half-cream and fold in the cream.
MILK CHOCOLATE GLAZE
23gr Gold Gelatin Sheets
125gr Water
225gr Sugar (Sucrose)
225gr Liquid Glucose 42 DE
225gr Chuncho Milk 36%
160gr Condensed Milk
90gr Neutral Glaze
In a pan put the water, sugar and glucose. Boil at 103ºC.
Soak the gelatine leaves in cold water and drain.
Add the gelatin to the sugar and let dissolve.
Add the chocolate and let it melt.
Emulsify with turmix.
Add the condensed milk and the neutral glaze. Emulsify.
Chill for at least 12 hours and warm to 35ºC when glazed.
ENTREMEIO DE CHUNCHO MILK 36%, CHERRIES AND HAZELNUTS
10gr Cherry Preserves Sugar Syrup
Assembly:
Place mousse in the bottom of the mold.
Place the hazelnut crispy along with the cherry cream.
Cover again with mousse.
Finish with the dacquoise.
Freeze.
Glaze.
Decorate with the cherry cream in a piping bag and candied cherries.
