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Group Dacquoise Almond
Ingredient
KG
Egg white
0.440
Sugar
0.280
Tpt Almond
0.560
Flour
0.140
Egg white powder
-
Total Weight: 1.420
Group Crème Brulée
Ingredient
KG
Milk
0.500
Fresh cream
0.500
Sugar
0.150
Egg Yolk
0.240
0.300
Total Weight: 1.690
Group Mousse au caramel
Ingredient
KG
Whipped cream
0.700
Fresh cream
0.400
Sugar
0.180
Glucose
0.115
Gelatin
0.024
Egg Yolk
0.130
Sugar
0.190
Water
0.065
Total Weight: 1.804
Group Glazing
Ingredient
KG
0.200
1.000
Total Weight: 1.200

Instructions (for 5 cakes of Ø 15cm each)

Dacquoise Almond

Make a French meringue with egg white, sugar and egg white powder. Sift flour and Tpt almond. Combine the mix gently into the French meringue. Pipe spirals and bake at 160°C for about 20 to 25min.

Crème Brulée

Mix all ingredients except LA POIRE 10/10. Bake into flexipan at 100°C for about 40 to 45min.  Once the Crème Brulée is frozen, spread LA POIRE 10/10 on top for about 1 cm of thickness.

Mousse au caramel

Make a caramel with the fresh cream, sugar, glucose and add soaked gelatin. Make a pate a bombe with egg yolk, sugar and water. Mix it into the caramel then add whipped fresh cream.

Glazing

To glaze the cake, mix Diamond Glaze Neutral. with Diamond Glaze Caramel Toffee

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Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert, Gateaux