Spicy flavor
Chocolate glassage
Cream 38% 150 g
Water 75 g
Cacao powder 85 g
Sugar 200 g
Gelatin 15 g
All ingredients, without gelatin boil to 101°C.
Allow to cool at 60°C.
Add gelatin, cool to 30°C.
Hazelnut crumble with spices
Broken hazelnut 100 g
Flour 100 g
Butter 100 g
Sugar 100 g
Spice 10 g
Mix all ingredients, make a shape, and bake it at 180°C to brown color.
Spicy sponge “Madelina”
Butter 100 g
Flour 120 g
Sugar 60 g
Bake powder 5 g
Eggs 125 g
Sugar 65 g
Milk 50 g
Salt 1,5 g
Spice 1,5 g
Soft butter mix with flour, milk and sugar (60 g), salt, bake
powder and spice.
Beat eggs with sugar.
Mix all ingredients.
Make a layer 1cm and bake at 170°C for 12 min.
Allow to cool.
Butter cream
Mascarpone cheese 200 g
Icing sugar 30 g
Whipped cream 100 g
Vanilla pod 0,5 g
Vanilla seeds cheese and icing sugar mix to homogeneous
structure, add cream.
Make a shape.
Mango jelly
Mango puree 250 g
Passion fruit puree 50 g
Sugar 60 g
Agar 7 g
Gelatin 5 g
Fresh thyme 4 g
Boil all purees add sugar with agar and fresh thyme.
Boil of all.
Cool to 80°C, add gelatin.
Allow to cool.