White harmony

WHITE HARMONY

The perfect summer cake. Bold flavours of berries and hibiscus, enveloped in a velvety mousse based on white chocolate, and complemented by a unique, moist blondies base – it will delight every palate.

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Used products and decorations

CIRCLES WHITE SET
CIRCLES WHITE set
Code 33711
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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Recipe

BLONDIES
Ingredients:
100 gButter
20 gConcentrated Vanilla paste
100 gBlueberries
100 gAlmonds
170 gBrown sugar
150 gWhite chocolate 29% Barima Artisanal( code CHB28XXB3) (1)
½Teaspoon of salt
100 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3) (2)
200 gPlain flour
120 gEggs
10 gBaking Powder
Preparation:

Melt the chocolate (1) and butter. Whisk the eggs, sugar, salt and vanilla paste. Sift the flour and baking powder and add to the egg foam. Add the melted chocolate, almonds and berries. Pour the mixture on a baking tray 20 x 30 cm, sprinkle with white chocolate (2) and bake at 180°C for 20 - 25 minutes.

JELLY WITH BERRIES
Ingredients:
400 gFrozen blueberries
100 gSugar
10 gGelatine
50 gWater
Preparation:

Soake the gelatine in water. Boil the berries with sugar for about half an hour. Add soaked gelatine and mix until dissolved. Pour on a “Blondies” in mould and freeze.

CRÉMEUX WITH HIBISCUS
Ingredients:
160 gCream 35% fat
160 gEgg yolks
15 gConcentrated hibiscus paste
10 gGelatine
50 gWater
40 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
120 gButter
Preparation:

Soak the gelatine in water. Boil the cream with hibiscus paste. Whisk the yolks with sugar and combine with the boiled cream, then heat up to 80°C constantly stirring. Add the chocolate, soaked gelatine and finally cold butter, stir until the butter is melted. Pour the cremeux onto the “Blondies” in a mould and freeze.

WHITE CHOCOLATE MOUSSE
Ingredients:
125 gMilk
15 gGelatine
75 gWater
250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
250 gWhipped cream 32% fat
Preparation:

Soak the gelatine in water. Bring to boil the milk, add the soaked gelatine and pour it over the chocolate. Add the whipped cream at the end and blend it gently all together. Pour half of the mousse into the silicone mould and put the frozen hibiscus cremeux inside. Add the remaining mousse and cover with frozen blueberry jelly on “Blondies”

SHINY COATING
Ingredients:
150 gWater
300 gSugar
300 gGlucose
200 gCondensed milk
140 gGelatine mass (20g 210 bloom gelatine and 120g water)
300 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
10 gWhite colorant
Preparation:

Boil up the water, sugar and glucose to 103°C, then add condensed milk and gelatine mass. Finally, add white the white chocolate and colorant. Leave it aside in refrigator covered with cling film for 12 hours. Before use, warm up the coating to 40°C and use at 30 / 35°C to coat the frozen mousses.

Decorations

To decorate, use Barbara Decor chocolate decorations:

Circles White Set (code 33711).

scheme

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