Biscuit log
Biscuit log
With Genoise Brown, Minuta Cream and a lot of biscuit!
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Mousse Du Chef | 1.000 g | mousse ingredients |
| Whole milk | 1.600 g | mousse ingredients |
| Chocolate couverture (melted) | 200 g | mousse ingredients |
| Minuta Cream | 1.000 g | cream ingredients |
| Water | 2.500 g | cream ingredients |
| Biscotto | 80 g | cream ingredients |
| Genoise Brown | 2.250 g | sponge cake ingredients |
| Eggs | 1.600 g | sponge cake ingredients |
| Water | 400-450 g | sponge cake ingredients |
| Casa Cream 35% | 1.000 g | extra ingredients |
| Masca Μπισκότο | at your will | extra ingredients |
| Chocolatier Choco Bisc | at your will | extra ingredients |
| Dip Choco | at your will | extra ingredients |
| Scaldis White | at your will | extra ingredients |
| Mont Banc | at your will | extra ingredients |
Priprema
Mousse
Ιn a mixer’s bowl, beat all the ingredients together for 1 minute at low speed and for 5-7 minutes at high speed.
Sponge cake
Ιn a mixer’s bowl, beat all the ingredients together for a while at low speed and for 5-10 minutes at high speed. Bake at 180°C for about 45-50 minutes (in baking sheets 50x70cm).
Prepare the cream and fold in the beated Casa Cream 35%.
Place baking paper in a loaf tin and add the cream up to the middle of the loaf tin and let it freeze.
add a thin layer of Chocolatier Choco Bisc and a thin sheet of sponge cake and let it freeze.
Add the mousse and place another sheet of sponge cake.
When froze, remove the loaf tin and cover with Masca Biscotto.
Decorate with Dip Choco, Scaldis White and a small amount of Mont Blanc.
