Sensibility

Ingredients

1. Composition

• Sugar Dough

• Apple Bergamot Coulis

• Caramel Sauce

• Vanilla Mousse

• Vanilla Chantilly

• Vanilla Glaze Ultra Shiny
  
  

 2. Sugar Dough

500g   Flour
200g   Icing sugar
  70g   Almond powder
    2g   Sea salt
300g   Butter
100g   Eggs

Instructions :

Mix all powders with butter in cubes until sanded aspect of the powder without any pièces of butter. Add eggs and link the powders, let cooling down in the fridge. Roll to 4mm thickness, cut discs 16 and 14 cm of diameters and bake at 160°C around 18 min.


3. Apple Bergamot coulis

 35g   Water
 70g   Cremfilling Deluxe Caramel
 24g   Gelatin mass (1/5)
500g   Fruit Filling Deluxe Spicy Apple Bergamot

Instructions :

Warm up the water and add gelatin. Mix with caramel cream and pour on apple and pear filling. Pour on sugar dough 16 cm in ring 16 cm and freeze.

4. Caramel Sauce

400g   Cremfilling Deluxe Caramel
100g   Whole milk
 1,5g   Sea salt

Instructions :

Mix all ingredients in cold process and put in piping bag to use it. Pipe a layer of caramel on frozen coulis and freeze.

5. Vanilla mousse

110g   Whole milk
  18g   Gelatin mass (1/5)
2 pces  Vanilla beam
225g   White chocolate 30%
500g   Whipped cream 35%

Instrutions :

Warm up milk, gelatin mass and vanilla pulp. Pour on chocolate to make an emulsion. At 35°C, mix delicately with whipped cream.

6. Vanilla Chantilly

100g   Fresh cream 35% fat
100g   Sugar
  40g   Gelatin mass (1/5)
2 pces Vanilla beam
300g   Mascarpone
500g   Fresh cream 35% fat

Instructions :

Warm up cream and sugar, add gelatin mass and mix with vanilla pulp and mascarpone. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours. Whip the preparation when you need it.

7. Vanilla Glaze ultra Shiny

 99g   Fresh Cream 35%
 72g   Sugar
2 pces Vanilla beam
410g   Glucose Syrup
180g   Gelatin mass (1/5)
224g   White chocolate 30%
700g   Mirror Glaze Deluxe White

Instructions :

Boil cream with sugar, vanilla pulp and glucose. Pour on the gelatin to melt it. Add chocolate, mix well to melt all the drops of chocolate and add the Mirror glaze at the end. Blend the glaze and use at 35/40°C.

8. Montage

Fill one part of 18cm mold with vanilla mousse, push frozen insert, made from sugar dough, coulis and sauce into the mousse and freeze. Glaze the frozen cake with glaze. Pipe a spiral of vanilla Chantilly on sugar dough disc 14cm using a disc reader. Decorate with assorted sizes of chocolate discs.