Mirage
All ingredients
| Satin Santiago: | ||
| Tegral Premier Sponge Cake | 1000g | 35.25 oz. |
| Soft Butter | 350g | 12.25 oz. |
| Whole eggs | 350g | 12.25 oz. |
| Water | 125g | 4.5 oz. |
| Macaron Mix: | ||
| PatisMacaron Mix | 1000g | 35.27 oz. |
| Warm Water | 198g | 7.02 oz. |
| Finesse Praline: | ||
| Water | 400g | 14 oz. |
| Finesse | 200g | 7 oz. |
| Belcolade Praline | 45g | 1.5 oz. |
| Custard: | ||
| Finesse | 200g | 8 oz. |
| Water | 454g | 16 oz. |
| Chocolate Finesse Mousse: | ||
| Belocolade Noir Superieur | 100g | 3.5 oz. |
| Belcolade Blanc Selection | 200g | 7 oz. |
| Finesse | 350g | 12.25 oz. |
| Lightly whipped heavy cream | 920g | 32.5 oz. |
| Miroir Chocolate Plus - for decoration |
Recipe
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Method
Satin Santiago:
Place mix in bowl and blend in the butter for 2 minutes on low. Add the eggs and water mix 1 minute low, scrape and mix 2 minutes low. Spread 1.5 pounds on a full sheet pan. Bake at 400º F for 5-7 miutes in a convection oven.
Custard:
Place cold water in bowl. Pour mix on top and whip 1 minute low and scrape bowl. Whip 7 minutes high.
Finesse Praline Custard:
Place cold water in bowl. Pour mix on top and whip 1 minute low and scrape bowl. Whip 6 minutes high. Add Belcolade Praline Paste and mix high for 1 minute
Chocolate Finesse Mousse:
Melt the Belcolade Chocolates together set some aside for decoration. Prepare the Finesse per bag recipe and lightly whip the cream. Add 1/5 of the cream to the melted chocolate mixture and make a ganache. Warm the chocolate mixture so the mousse does not set to fast and fold in, gently add the remaining Finesse. Gently fold in the remaining cream to the chocolate mixture.
Assembly:
Cut cake (Santiago) to the desired size and keep it thin. Place cake on bottom of ring mold, fill half way with chocolate mousse. Pipe in Finesse Praline ½ an inch in tickness and ½ inch from the sides of the ring. Place second piece of cake on top of mousse and Praline cream making sure it is level. Finish off ring mold with Chocolate mousse and level off. Freeze and remove from ring after completely frozen and enrobe in Miroir Plus Chocolate. Prepare PatisMacaron as decided on bag. Decorate with PatisMacaron and Chocolate Superieur and Blanc Selection.