| Food family | Dessert |
|---|---|
| Used cycle | Cremes |
| Cycle temperature | 3ºC |
| Ventilation level | 3 |
Ingredients
For the cocoa bisquit:
- 250 g egg whites
- 250 g sugar
- 160 g egg yolks
- 230 g flour (160 W)
- 30 g cocoa
For the English cream:
- 500 g milk
- 100 g sugar
- 200 g egg yolks
- 20 g gold jelly
- 500 g dark chocolate
- 500 g milk chocolate
- 500 g white chocolate
- 1,200 g semi-whipped cream (35% fat content)
Procedure
In this recipe the CREAM + 25°C chilling cycle is used for: confectioner’s cream, 70% cocoa dark chocolate, milk chocolate, white chocolate, semi-whipped cream and sheets of gelatin.
You might find interesting that...
Blast chilling confectioner’s cream at +25°C facilitates adding the fresh cream, which could separate at +28°C.
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