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    1 HORE Trifle

    Uploaded by

    Lim Chun Xiang

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    1 HORE Trifle

    Uploaded by

    Lim Chun Xiang
    1 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1 views1 page

    1 HORE Trifle

    Uploaded by

    Lim Chun Xiang

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Whipped Gold Ganache

    Ingredients Preparation
    833 g cream 35% fat Heat to 85°C. Leave to infuse for a few
    77 g trimoline minutes.
    3 g vanilla bean
    154 g Callebaut® Finest Belgian Gold Mix together. Pour over previous mixture.
    Triple Caramel Trifle Chocolate CHK-R30GOLD
    9 g gelatine mass
    Emulsify well.

    For 10 desserts 123 g cream 35% fat Add and mix again.

    Power 80 Sponge Leave to cool in the fridge.


    Whip ganache before use until light and fluffy and bring into piping bag.
    Ingredients Preparation
    314 g Callebaut® Power 80 Dark Chocolate Melt together. Finishing and presentation
    80-20-44-E4 Ingredients Preparation
    121 g butter
    Callebaut Caramel FWF-Z6CARA
    ®
    Mix together. Bring into piping bag.
    226 g egg yolks Beat until light. fleur de sel
    137 g sugar Add to ganache. Callebaut® Crispearls™ Salted Caramel
    CEF-CC-CARAME0-W97
    266 g egg whites Beat into meringue.
    137 g sugar Fold into previous mixture. Alternate layers of Power 80 sponge with Callebaut® Caramel and whipped gold ganache.
    Drizzle Callebaut® Caramel on top.
    Weigh off 1200 g of the sponge batter for 1 tray 40 cm x 60 cm. Finish with Callebaut® Crispearls™ Salted Caramel.
    Spread onto a baking tray lined with Silpat baking sheet. Serve in glass cups.
    Bake for 12 mins. at 170°C.

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