Badge mom

BADGE MOM

Dessert for a Mother on her holiday. Full of love and chocolate. Crispy meringue base, crunchy pastry mass with the taste of milk chocolate and hazelnuts and intense mousse made of dark chocolate and cherries – will mean more than a thousand words to any Mom.

RecipePhoto

Used products and decorations

CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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Recipe

ALMOND MERINGUE
Ingredients:
250 gAlmond flour
250 gIcing sugar
50 gWheat flour
300 gEgg whites
200 gSugar
Preparation:

Whisk egg whites with sugar. Then with small portions add a mixture of almond flour, sugar and wheat flour and stir it gently. Using pastry bag extrude 6 squares – 16 cm. Bake at 210°C for 12 min.

CRUNCHY FILLING
Ingredients:
480 gMilk chocolate Barima Artisanal 34% (code CHL35XXC3)
560 gHazelnut paste 100% Barima Artisanal (code 3310)
360 gRoyal Crispy flakes Barima Artisanal (code 332451)
Preparation:

Blend melted chocolate (at 45°C) with hazelnut paste. At the end add crispy flakes and mix it carefully. Put it on a meringue.

CHOCOLATE CHERRY MOUSSE
Ingredients:
200 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
600 gCream 30%
800 gWhipped cream 30%
120 gPConcentrated cherry paste
Preparation:

Melt chocolate at 45ºC, add boiled cream with gelatine, cool it down and carefully mix it with whipped cream and cherry paste. Pour the mousse into silicone moulds and cover with meringue with crunchy filling. Then freeze it.

Spray the red velvet Barima Artisanal Colour (code AP0379RO) onto the frozen cake.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Curls XL – Rose Marble (kode 331560)
Badge Mom (code 33955)

scheme

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
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Confectionery course - tarts, cakes and monoportions