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PÂTE À BOMBE CHOCOLATE CARAMEL ORO MOUSSE

Chocolate mousse with a delicate and round taste ideal for filling various desserts.

Difficulty level

Ingredients

caster sugar g 50
egg yolks g 100
water - (1) g 100
SINFONIA CARAMEL ORO g 300
liquid cream 35% fat g 400
water - (2) g 40
LILLY NEUTRO g 80
Final composition

TE À BOMBE PREPARATION:

-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).

GANACHE PREPARATION:

-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.

TE À BOMBE MOUSSE PREPARATION:

-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.

IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada