Preparation
Ingredients
SINFONIA MOUSSE
Milk 125g
Liquid Cream 35% 125g
Egg Yolks 50g
Sinfonia Dark 68% 250g
Joypaste Caffee 10g
Liquid Cream 35% 470g
Milk 125g
Liquid Cream 35% 125g
Egg Yolks 50g
Sinfonia Dark 68% 250g
Joypaste Caffee 10g
Liquid Cream 35% 470g
Recipe
Download pdf (4kB)SINFONIA MOUSSE
Cook milk, cream, and egg yolks together, making an English cream. Stop cooking and pour on the chocolates. Mix slowly until obtaining a homogenous ganache, using a hand blender. At 35°C, add the whipped cream and coffee then fold. Immediately pipe into the mooncake shells and flatted using a spatula.
