Candy Bar Entremet
Pastry
Bonbons & Confections
Ingredients
Gluten-Free Sable
1000
g
PreGel Five Star Chef Frollis – Shortcrust Dough Base – 44524
35.3oz
315
g
unsalted butter
11.1oz
125
g
whole eggs
4.4oz
125
g
egg yolks
4.4oz
Caramel Mousse
100
g
PreGel Five Star Chef Pastry Gelatin Base – 311008
3.5oz
200
g
water
7.1oz
1000
g
heavy cream
35.3oz
45
g
PreGel Caramelllatte Arabeschi® – Caramel & Milk – 17206
1.6oz
Gluten-Free Cake
500
g
PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) – 44628
17.6oz
250
g
softened butter
8.8oz
250
g
eggs
8.8oz
Instructions
Instructions for Gluten-Free Sable
Mix all ingredients together in a mixer with the paddle attachment on low speed until the dough comes together.
Wrap the dough with plastic wrap and place in the refrigerator for at least one hour.
Sheet or roll the dough out to desired thickness and press into the desired mold or small scoops for cookies.
Bake at a temperature of 356°F/180°C for approximately 15 minutes or until golden brown.
Instructions for Caramel Mousse
In a 5-quart mixing bowl, combine all ingredients.
Whip to desired peaks and use as needed.
Instructions for Gluten-Free Cake
Mix all ingredients together in a mixer fitted with the whip attachment.
Whip at medium speed for two minutes.
Pipe into paper cup lined muffin tin and bake at 388°F/170°C for 15-20 minutes.
Instructions for Method of Final Dessert Preparation
Freeze PreGel Caramelllatte Arabeschi® (Caramel & Milk) – 17206 into a shape that can fit inside the desired Pavoni mold.
Place a cut piece of sable on top of the frozen PreGel Caramelllatte Arabeschi® (Caramel & Milk) – 17206.
Pipe Mousse into Pavoni mold about 1/3 full.
Press Sable and caramel into the Mousse.
Top with a piece of cake and scrape excess mousse off the mold.
Freeze until solid and return to refrigerated temperature.
Glaze with melted PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating) – 33312.