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- 2013/12/14
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Bavarois mousse de marrons et pralin;) 栗とプラリネのババロア
レシピ
材料・調味料 (7 人分)
作り方
- 1
- Preparations:
Put the cream 20cl in the refrigerator.
Cut out circle the cake( sponge).
- 2
- Granche pralinoise:
Break the plalinoise(chocolate pralinoise) in a bowl.
Heat the cream (30g) in a pan, then put the cream on pralinoise.
- 3
- Put this cream on the cake.
- 4
- Chestnuts mousse:
Soak the gelatine leaves in a bowl of cold water for 10min.
Meanwhile, you can whip your cream of firmly.
When the gelatine is ready, heat the chestnuts cream (you can add a little water if it is too thick).
- 5
- When the mixture is hot, no need to boil, add the softened gelatine in your hand. Mix, it is better than what is out fire, just make sure you dissolve it.
- 6
- Put the chestnuts and gelatine at the bottom of a large bowl, add the whipped cream and mix lifting delicately.
Pour the mousse in circles.
Refrigerate for a minimum of about 2:30 hours to take the Bavarian and is releasable.
- 7
- Chocolate decoration:
Heat the square of dark chocolate. Then make shapes on paper and let it on a refrigerate.
Once your loan is Bavarian unmold and decorate nugget praline and your dark chocolate decoration.
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