ART GRILLAGE MONO

Perfect for the carnival. Beautiful colours, different textures, finishes and effective decoration in the form of irregular, broken pieces of Art Grillage sheets. The taste is a classic: pear, chocolate, and caramel.

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Used products and decorations

GRILLAGE SHEET WHITE

Code 333022

GRILLAGE SHEET DUO

Code 333023

GRILLAGE SHEET DARK

Code 333021

CHOCOLATE DARK 72%

Code CHN72XXA3

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

CHOCOLATE SPONGE CAKE

Ingredients:

120 gButter

40 gIcing sugar

3 gBaking powder

1 gSalt

120 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

110 gEgg yolks

170 gEgg whites

160 gSugar

120 gPlain flour

Preparation:

Whisk the butter with icing sugar and salt. Add the yolks one by one. Then mix with melted chocolate. Separately whisk the whites with sugar and add to the first mixture, gently stirring. Finally, add the flour and baking powder. Put the sponge mass on a 60x40cm baking tray. Bake at 180°C for about 15-18 minutes.

PEAR JELLY

Ingredients:

350 gPear puree

15 gGelatine

5 gConcentrated pear paste

Preparation:

Bring to boil pear puree, add soaked gelatine and pear paste. Pour the mixture into half-sphere silicone mould and freeze.

CARAMEL CREAM

Ingredients:

125 gCream 32% (1)

250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

125 gWater

10 gGelantine

600 gCream 32% (2)

4 gConcentrated caramel paste

Preparation:

Bring to boil the water with cream (1). Add soaked gelatine, white chocolate and caramel. Stir it until the chocolate melts and cool it down to about 25°C. Whip the cream (2) and combine both masses. Put the cream into a cylinder mould and insert the pear jelly. Freeze.

MIRROR GLAZE

Ingredients:

250 gShiny coating white Barima Artisanal (code 2379)

80 gWater

5 gBPurple food coloring

Preparation:

Warm up the coating to 45 - 50°C. Add water and colorant and blend it all together. Use the a frozenmousses.