Orchid Fashion Eclair

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

2 Hour
20 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

33.0 oz 70% Brownies 936 g 70% Brownies

51.0 oz 64% OE Chocolate Mousse 1446 g 64% OE Chocolate Mousse

52.9 oz Chocobrillant, Dark soft chocolate glaze, 6Kg 1500 g Chocobrillant, Dark soft chocolate glaze, 6Kg (750072) (750072) Qty: 1

Raspberry as Needed Raspberry as Needed

Directions

Melt the dark mirror glaze add desired amount of water to achieve desired consistency; then glaze the frozen mousse. Place on top of brownie. Garnish with desired chocolate décor and raspberries.

170% Brownies

Ingredients

9.1 oz COUVERTURE ESSENTIAL 70% DARK COINS, 10KG 257 g COUVERTURE ESSENTIAL 70% DARK COINS, 10KG (540270) (540270) Qty: 1

4.2 oz Butter 120 g Butter

0.5 oz Granulated sugar 15 g Granulated sugar

4.4 oz Egg white 126 g Egg white

3.2 oz Egg 90 g Egg

8.0 oz Brown sugar 227 g Brown sugar

0.0 oz Salt 1 g Salt

3.5 oz All-purpose flour 100 g All-purpose flour

Directions

Melt the chocolate coins and butter together and set aside to cool. In a stand mixer whip the sugar, egg whites on high speed until full volume. Separately combine the eggs and brown sugar together, whip on high speed until full volume. Fold in the cooled chocolate into the egg mixture; followed by the whites. Spread evenly onto a parchment-lined half sheet pan. Bake at 375ºF/190ºC for 20-30 minutes or until set but still slightly soft. Let cool completely before cutting into desired shapes.

264% OE Chocolate Mousse

Ingredients

9.5 oz COUVERTURE ESSENTIAL 64% DARK COINS, 10KG 270 g COUVERTURE ESSENTIAL 64% DARK COINS, 10KG (540264) (540264) Qty: 1

4.7 oz Heavy cream 134 g Heavy cream

11.4 oz Egg yolk 322 g Egg yolk

4.2 oz Granulated sugar 120 g Granulated sugar

21.2 oz Heavy cream, whipped 600 g Heavy cream, whipped

Directions

In a sauce pan bring the heavy cream to a boil, combine the egg yolks and sugar temper in the milk mixture. Cook over medium heat, stirring constantly till 180ºF/82ºC. Strain over the chocolate; Fold in the whipped cream. Pipe the mousse into the bottom of the Silikomart Fashion Éclair Mold (591099) scrape off excess. Freeze.

Orchid Fashion Eclair

Assembly

Ingredients

Directions

170% Brownies

Ingredients

Directions

264% OE Chocolate Mousse

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

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