Group Tropical Mousse
Ingredient
KG
%
Whipped double cream
0.500
67.00
Water
0.125
16.70
0.100
13.30
0.015
2.00
0.005
1.00
Total Weight: 0.745
Group Shortcrust Pastry
Ingredient
KG
%
Wheat flour
0.460
45.70
Butter
0.275
27.30
Icing sugar
0.185
18.40
Egg yolk
0.075
7.50
0.005
0.55
0.005
0.55
Total Weight: 1.005
Group Glaze
Ingredient
KG
%
1.000
67.00
Water
0.300
20.00
0.200
13.00
0.001
-
Total Weight: 1.501
Total Weight: 1.000
Step 1: Mix the water,aromas and Bakel's fond royal
Step 2: Mix in the lightly whipped cream so you get a creamy mass
Step 3 : Fill your molds and freeze
Step 4 : Combine all ingredients for the shortcrust
Step 5: Roll down to 3mm and line your tartlett molds
Step 6: Bake off in 160C for about 15 min
Step 7: Boil water and Bakel's saphire
Step 8: Mix in Bakel's diamond glaze and the color
Step 9: Fill the tartlette with Les Fruits Pineapple
Step 10: Take out the mousse and glaze with the gel
Step 11: Place it on the tartlette, garnish on
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