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Mrs Green CHOCOLATE ACADEMY™ |
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Lemon sponge
| Ingredients | Preparation |
|---|---|
| 196 g whole eggs 41 g caster sugar |
Mix together in a stand mixer. |
| 147 g almond powder 147 g powdered sugar 6 g baking powder |
Add and mix in. |
| 132 g egg whites 26 g caster sugar |
Mix together in a stand mixer and gently fold into the previous mixture. |
| 41 g soft flour (sifted) 53 g fresh butter 12 g lemon zest |
Add the rest of the ingredients. Spread out on a baking tray covered with a Silpat® and bake at 220 °C for 10 minutes. |
Pistachio sablé
| Ingredients | Preparation |
|---|---|
| 231 g fresh butter 215 g brown sugar |
Cream butter and sugar. |
| 92 g egg yolks 31 g baking powder 200 g pistachio powder 231 g soft flour |
Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm). |
| Apricot slices | Decorate with apricot slices and bake at 175 °C for 15 minutes. |
Apricot compote
| Ingredients | Preparation |
|---|---|
| 319 g fresh apricots (diced) 159 g caster sugar 1 vanilla pod |
Cook into a compote. |
| 21 g gelatine mass |
Mix in gelatine. Pour in moulds and freeze. |
Lemon cream
| Ingredients | Preparation |
|---|---|
| 215 g lemon juice | Boil lemon juice. |
| 154 g whole eggs 113 g caster sugar |
Add and bring to a boil again. Remove from the heat. |
| 128 g fresh butter (cut into pieces) 41 g gelatine mass |
Add and mix in with immersion mixer. Leave to cool. |
| 250 g pastry cream | Mix in pastry cream. |
Velvet chocolate mousse
| Ingredients | Preparation |
|---|---|
| 370 g whole milk 63 g glucose sugar 60 DE |
Mix and bring to a boil. |
| 422 g fine white chocolate velvet 32 g cocoa butter |
Pour the previous mixture over chocolate and cocoa butter. Emulsify. |
| 69 g gelatine mass | Add and mix in. |
| 845 g cream (35%) | Add cream at 35 °C. |