Sift the almond, starch and icing sugar. whip the egg white and sugar to a soft peak and fold the other ingredients. Spread on a 60x40 cm tray at 7mm, and bake.
Time: 12'
Oven Type: Deck
Top Temperature: 190 °C
Bottom Temperature: 190 °C
Damper: closed
13% Water loss
Melt the chocolate and praline together to 35 °C, add the roasted coconut and crousticrep, and laminate in between 2 baking paper of 2,5mm thick.
Pre-soak the gelatin at least 15 min. before using. use the deli cheesecake at 25 degrees Celcius and add the melted gelatin. incorporate the whipped cream into the base at 25C .
Warm up the miroir glassage between 35 to 40°C, add the yellow food colouring and pour over the frozen mousse(-18°C). Spray the some part with red and green food colouring diluted in alcohol
266.91Kcal
Energy
1118.35Kj
Energy
10.87g
Fat
4.56g
Saturates
31.96g
Carbohydrates
27.89g
Sugars
*
| Energy 266.91Kcal | ||
| Energy 1118.35Kj | ||
| Fat 10.87g | ||
| Saturates 4.56g | ||
| Carbohydrates 31.96g | ||
| Sugars 27.89g | ||
| Fibers 1.68g | ||
| Protein 4.22g | ||
| Salt 0.13mg |
