Art Grillage Mono

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
GRILLAGE SHEET WHITE
Code 333022
GRILLAGE SHEET DUO
GRILLAGE SHEET DUO
Code 333023
GRILLAGE SHEET DARK
GRILLAGE SHEET DARK
Code 333021
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
CHOCOLATE WHITE 29%
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.

scheme

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