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 for BADGE MOM

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 56%

Code CHN56XX3

ROASTED HAZELNUT 100% 5KG

Code 3310

Private: CRISPY FLAKES ROYAL

Code 332451

Download recipe

BADGE MOM 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.