2 Feb 2022
Use the Puratos Mimetic Incorporation at room temperature.
In a mixing bowl with a paddle attachment, mix the Puratos Tegral Patacrout and the Puratos Mimetic Incorporation together to a crumble texture.
Bake at 170°C for 12 to15 min. in a deck oven open damper.
In the same oven roast the chopped almonds.
Once cooled down, incorporate the crumble and almonds, melt the cocoa butter to 35°C and fold gently together.
Shape into a ring of 17 cm diameter at 130-135 grams by pressing it gently and refrigerate.
Recipe for 1 tray of 60x40 cm.
In a mixing bowl with a paddle attachment mix for 5 min. at medium speed the Puratos Tegral Satin Cream Cake, eggs, oil and water. Add the Smoobies during the last minute of mixing.
Spread on a Silpat®.
Bake in a deck oven at 180°C for 12 to 14 min. closed damper.
Cut out discs of 14 cm diameter.
Mould 120 g of Puratos Topfil Agrumes 70% into a 14 cm diameter ring and freeze.
225 gr per mousse of 16 cm diameter.
Pre-soak the water and gelatin for 15 min.
If needed, warm up the Puratos Deli Cheesecake in a microwave to 30-32°C and incorporate the melted gelatin.
Fold the lightly whipped Puratos Chantypak into the Puratos Deli Cheesecake.
Melt the Belcolade Cocoa Butter and Belcolade Blanc Selection chocolate separately to 35°C.
Mix both together.
Spray at 28- 30°C on the frozen mousse.
On tray with a Silpat® lined-up with acetate 6x16 cm diameter ring, pour 225 g of cheesecake mousse in the ring. Then press the frozen disc of fruit filling and the lemon cake into the mousse and freeze.
Apply the velvet spray and move it onto the crumble.
For the flower decoration: spread some tempered white chocolate on a granite slab and scrape with small tart ring 8 cm diameter to create the chocolate curls to be assembled together to create the flower.