Bee eye
To experience the exotic sensation of mango and calamansi together with chocolate cremeux, I'm adding into the five spice crumble to feel thrilled
- Level:
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Difficult
Chocolate cremeux
Ingredients: Chocolate cremeux
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11.9 ozsoya milk
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1.3 ozMaple syrup
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2.1 ozEgg yolk
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0.3 ozNCB-HD703-CA
Preparation: Chocolate cremeux
Heat up the soya milk
Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃.
Sieve over the chocolate and incorporate using the blender.
Keep in refrigerator
Mango calamansi coulis
Ingredients: Mango calamansi coulis
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9.0 ozmango puree
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1.4 ozCalamansi Purée
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0.8 ozMaple syrup
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4.5 grsalt
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5.2 ozfresh mango dice
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0.1 ozfresh basil leaves chopped
Preparation: Mango calamansi coulis
Warm the puree and maple syrup
Add the salt, fresh mango dice and basil
Cover with clean wrap and keep in refrigerator
Almond crumble
Ingredients: Almond crumble
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2.1 ozalmond powder
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0.5 ozdesiccated coconut
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1.2 ozicing sugar
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0.1 ozMaltosec
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15.4 grsalt
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0.1 ozflaxseed ground
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0.2 ozwater
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0.2 ozNCB-HD703-CA
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15.4 grfive spice powder
Preparation: Almond crumble
Mix all the dry ingredients
Combine with water chill.
Roll out between two plastic paper and cut in to small dice
Bake golden brown at 180℃ at around 8 minute
Assembly and finishing
Fill in the 2-g to 4-g crumble in 3D design
Pipe the 10g of cremeux
Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid
Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around.
