CHOCOLATE SABLE 5GR PER ITEM
Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.
Penguin hide-out
This fun novelty dessert shows off the Dobla family Penguins having some fun on the glazier. The glazier dessert is a perfect back-drop for anything that require some seriuos icy fun time.
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Recipe
Recept downloadenCHOCOLATE SABLE 5GR PER ITEM
- T45 Flour 400g
- Icing Sugar 183g
- Unsalted Butter 190g
- Cocoa Powder 50g
- Sea Salt 4g
- Egg Yolks 80g
- Orange Zest 5g
- Vangilia Madascagar 4g
- Totaal 916g
VANILLA MERINGUE CREAM 40G PER ITEM
- Panna Cotta Mix 100g
- 35% Cream 500g
- Mascapone 100g
- Vangilia Bourbon Part 2 2g
- Totaal 1102g
VANILLA MERINGUE CREAM 40G PER ITEM
Boil cream, add onto panna cotta, whisk, add remaining ingredients, mix until smooth consistency. Pour into glazier shaped silicone mould and freeze. Once decanted spray with white cocoa butter to create a velvet look.
ORANGE CINNAMON COMPOTE 20G PER ITEM
- Seville Orange Segments 315g
- Orange Zest 10g
- Cinnamon 1g
- Soft Brown sugar (1) 10g
- NH Pectin 3g
- Soft Brown sugar (2) 145g
- Citric Acid Solution 3g
- Grand Marnier 30g
- Totaal 517g
ORANGE CINNAMON COMPOTE 20G PER ITEM
Place oranges, zest in dry pan, heat with pectin and sugar (1). Add (2) and heat to 51 brix (102°C). Add citric solution and grand marnier. Place in container until needed.
WHIPPED BUTTER ORANGE CARAMEL 10G PER ITEM
- Toffeedor Caramel 190g
- Orange Juice 190g
- Orange Zest 115g
- Salted Butter 40g
- Totaal 535g
WHIPPED BUTTER ORANGE CARAMEL 10G PER ITEM
Heat caramel to 55°C, add melted butter and orange. Place in piping bag, ready to fill igloo coupole.
ICED MERINGUE SHARD 5G PER ITEM
- Top Meringue 250g
- Water 125g
- Icing Sugar 20g
- Totaal 395g
ICED MERINGUE SHARD 5G PER ITEM
Whip all ingredients together, spread 3mm on a cut out stencil shard shaped, place in oven at 90°C for 30 minutes. Sprinkle with icing sugar.
Assembly, layout and finishing
Take the mould create the layers a ingredients as follows:
Place glacier vanilla mousse off center on plate
Take Dobla igloo coupole, fill with orange caramel, the fill with orange cinnamon compote
Seal of with sablee biscuit, place in front of glacier mousse
Place the meringue shard at the back to create the mountain glacier back-drop
Place a Dobla Snowball, Iccles & the Dobla Penguin 3D to create a dessert scenery or even a fun cake topper.