- Pipe some of the caramel brûlée into the bottom of desired glass, place inside a disc of the Pecan Dacquoise; then pipe the Chocolate Caramel Mousse on top with a rosette. Garnish with Pecan Streusel, Cantonese Pecan, Pumpkin Harvest Duo.
- Combine the dry ingredients and sift well. In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites with the sugar and whip to soft peaks. Fold in the sifted dry ingredients in three increments until well incorporated. Spread evenly on a parchment lined half sheet pan. Bake in a 350ºF/117ºC oven till golden brown.
- In a mixer fitted with a paddle, combine all ingredients mix till it comes together, combine and make a log. Using glazing rack press the dough through onto a parchment lined sheet pan. Place into a 10 inch cake ring. Refrigerate for 20 minutes then bake in a 320ºF/160ºC for 8- 10 minutes or until lightly golden brown.
3Caramel Maracaibo Creole 49% Chocolate Mousse
- Place the sugar in a heavy bottom pot and cook to a medium dark caramel. Deglaze the pot with the warmed heavy cream. Temper the egg yolks with the caramel, and then return the mixture to the pot and cook slowly to 185ºF/85ºC while continuously stirring. Pass the mixture through a sieve over the couverture coins and whisk until smooth. Allow the mixture to cool and fold in the whipped cream.
- Room Temperature
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