Group Pastry
Ingredient
KG
%
0.270
52.20
Sunflower seeds
0.050
9.70
Pumpkin seeds
0.030
5.80
Almonds, roasted
0.017
3.30
0.100
19.30
Unsalted butter
0.050
9.70
Total Weight: 0.517
Group Mousse
Ingredient
KG
%
0.300
-
Water
0.500
-
0.100
-
Whipped cream
0.250
-
Total Weight: 1.150
Group Topping
Ingredient
KG
%
-
-
0.300
-
0.010
-
Total Weight: 0.310
- Roast all the nuts and add unsalted butter and caramel.
- Mix all the ingredients together.
- Fill a mould with mousse and pipe in Les Fruits Pear.
- Heat the Super Glaze and Yellow Colour to 45-55 degrees and dip the mousse.
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