Candy Bar Entremet

Method of Preparation

1. Mix all ingredients together in a mixer with the paddle attachment on low speed until the dough comes together.
2. Wrap the dough with plastic wrap and place in the refrigerator for at least one hour.
3. Sheet or roll the dough out to desired thickness and press into the desired mold or small scoops for cookies.
4. Bake at a temperature of 356°F/180°C for approximately 15 minutes or until golden brown.

1. In a 5-quart mixing bowl, combine all ingredients.
2. Whip to desired peaks and use as needed.

1. Mix all ingredients together in a mixer fitted with the whip attachment.
2. Whip at medium speed for two minutes.
3. Pipe into paper cup lined muffin tin and bake at 388°F/170°C for 15-20 minutes.

1. Freeze PreGel Caramelllatte Arabeschi® (Caramel & Milk) - 17206 into a shape that can fit inside the desired Pavoni mold.
2. Place a cut piece of sable on top of the frozen PreGel Caramelllatte Arabeschi® (Caramel & Milk) - 17206.
3. Pipe Mousse into Pavoni mold about 1/3 full.
4. Press Sable and caramel into the Mousse.
5. Top with a piece of cake and scrape excess mousse off the mold.
6. Freeze until solid and return to refrigerated temperature.
7. Glaze with melted PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating) - 33312.