NEW
NEW
IngredientsGroup Bottom
Ingredient
KG
%
0.500
83.30
Unsalted butter
0.100
16.70
Total Weight: 0.600
Group Mousse
Ingredient
KG
%
0.300
-
Water
0.500
-
0.100
-
Whipped cream
0.250
-
Total Weight: 1.150
Group Topping
Ingredient
KG
%
-
-
Superglaze Neutral
0.300
-
0.010
-
Total Weight: 0.310
Bottom
- Blend all the ingredients for the bottom.
Mousse
- Fill a mould with the mousse and pipe in Les Fruits Apple.
Topping
- Heat the Super Glaze with the Green Colour to 45-55 degrees and dip the pastry.
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