Love monoportions for valentines day or wedding

Amour Rouge

Amour Rouge is a dessert that captures attention at first glance. The intense red tart base contrasts with the light, creamy top, creating a romantic character. The composition is completed with Amour chocolate decorations and subtle Hearts from the Love Collection.
Its expressive form and cohesive details make the dessert truly stand out and highlight the character of any dessert offering

VideoRecipePhoto

Used products and decorations for Amour Rouge

HEARTS

Code 33967

Amour

Code 33414

CHOCOLATE WHITE 29%

Code CHB28XXB3

DROPS BAKESTABLE (white chocolate 24%)

Code 882506

PEANUT CROCANT 50% 1KG

Code 6151

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Amour Rouge Recipe

Blondie with crocant

Ingredients:

200gBarima Artisanal white chocolate 29% (code CHB28XXB3)

100gButter

130gPlain Flour

2pcs.Eggs

50gSugar

Pinch of salt

50gBarima Artisanal Peanut Crocant 50% (code 6149)

50gBarima Artisanal Drops bakestable white chocolate (code 882525)

Preparation:

Melt the chocolate and butter in the microwave. Beat the eggs and sugar until stiff peaks form, then combine with the chocolate and butter. Add the flour and salt, mixing thoroughly. Finally, combine with the crocant and bakestable chocolate drops. Using a piping bag, transfer the mixture to a silicone mold and bake at 180°C for 12 minutes.

Raspberry Cremeux

Ingredients:

600gRaspberry puree

135gSugar

13,5gPectin NH

4,5gSoy lecitin

45gLemon juice

180gCoconut oil (odorless)

2,4gGuar gum

Preparation:

Heat the raspberry puree, add the lecithin, sugar mixed with pectin, and bring to a boil. Add the lemon juice, coconut oil, and guar gum. Emulsify everything using a blender. Pour into silicone molds and insert the previously baked and cooled blondies. Freeze.

Gourmet coating with peanut crocant

Ingredients:

700gBarima Artisanal white chocolate 29% (code CHB28XXB3)

200gOil

150gBarima Artisanal Peanut Crocant (code 6149)

Red colourant (fat-soluble)

Preparation:

Melt the chocolate in the microwave, add the oil and food coloring. Mix thoroughly. Finally, add the peanut crocant. Pour the glaze over the frozen raspberry cremeux and blondie at approximately 28°C.

Mascarpone Cream

Ingredients:

250gCream

60gSugar

90gGelatin mass

300gMascarpone

400gCold cream

Preparation:

Bring the cream and sugar to a boil, add the gelatin mass, combine with the mascarpone, and mix thoroughly. Add the cold cream and mix thoroughly. Cover with plastic wrap (contact-safe) and refrigerate for 12 hours. Beat the finished cream with a planetary mixer before use.