Combava Like Caramel

Combava Like Caramel

3 Dec 2019

Belcolade
Recipe

Composition

  1. Cacao Shortcrust
  2. Caramel Nutty
  3. Vietnam 45 Cumbava Mousse
  4. Vietnam 45 Creamy
  5. Caramel Glaze

1. Cacao Shortcrust

 

Ingredients

Working method

  1. Mix everything together to obtain a homogeneous texture.
  2. Store in the fridge until hard.
  3. Soften a bit and roll out to 3 mm, put in a baking ring of 2 cm high and a diameter of 19 cm.
  4. Bake at 190°C for about 12 minutes.

 

2. Caramel Nutty

 

Ingredients

Working method

  1. Soften the Deli Caramel and the butter together by slightly heating both together at a maximum of 32°C.
  2. Mix them until a homogeneous paste.
  3. Add the different roasted nuts.
  4. Put this caramel mixture in the cacao shortcrust and make it even with a spatula.
  5. Leave to set.

3. Vietnam/Combava Mousse

 

Ingredients

Working method

  1. Mix the cold water and the gelatin and let it soak.
  2. Semi whip the 500g cream and put aside.
  3. Heat the milk together with the sugar, the egg yolks and the Combava powder till 85°C.
  4. Pour on the chocolate and make an homogeneous ganache.
  5. Add the gelatine and mix it into the ganache.
  6. When the chocolate ganache reaches 32°C, incorporate the whipped cream.
  7. Put the mousse in circles of 2 cm high and with a diameter of 18 cm.
  8. Put the mousse in the freezer until frozen.

4. Vietnam Creamy

 

Ingredients

Working method

  1. Heat the fresh cream and milk together with the sugar and egg yolks till 85°C.
  2. Pour on the chocolate and cacao butter.
  3. Make an homogeneous ganache.
  4. Put in a decorative silicon mould.
  5. Freeze until frozen.
  6. Demould the creamy and finish with velvet chocolate spray.

5. Caramel Glaze

 

Ingredients

Working method

 

  1. Mix the gelatine with the 48g of cold water.
  2. Caramelize the sugar.
  3. Extinguish with heated fresh cream, the milk and vanilla.
  4. Pour on the chocolate.
  5. Add the pre-soaked gelatin and mix in the Miroir Neutral.
  6. Homogenise with a hand blender and remove air bubbles.
  7. Leave to crystalize overnight at room temperature.
  8. Apply the glaze at 38°C on a frozen Vietnam Mousse.
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TIP:

Cream can be replaced for 50% in the mousse by Puratos Chantypak depending Market needs.

Butter can be replaced in the shortcrust by Puratos Mimetic depending market needs.

Gelatin in the Vietnam mousse can be replaced by 75g Puratos Bavarois Neutral depending market needs. It will give a sweeter mousse.