|Ingredients eggnog bavarois:|
|180||g||Damco Top R|
|90||g||Damco neutral mousse fond|
|600||g||Whipped cream, unsweetened|
|10||g||Frucaps salted caramel filling|
Mix Damco Top R and water to a custard cream and then add the eggnog. Mix Damco neutral mousse fond with lukewarm water and stir it into the eggnog -custard . Then mix half of the whipped cream with a whisk and finally fold in the remaining half. Fill a flexipan baking mold to the brim with the eggnog bavarois and inject about 10g Frucaps salted caramel filling into the bavarois. Smooth the mat and place it in the freezer.
|300||g||Damco Florentine powder mix|
|150||g||Damco almond flour|
Mix Damco Florentine powder mix and Damco almond flour. Fill small, round aluminum foil pans with 15 g of this mixture and bake. When the Florentines have cooled, take them out and spray them completely with Cabostuif.
Chocuise souplesse eggnog
Putting it together:
Remove the frozen bavarois from the flexipan molds and place them on a rack. Spray them with Chocuise souplesse eggnog by using a Wagner or W&E paint sprayer. Place the sprayed pastries on the Florentine base and decorate as desired.
Baking time: approx. 10 min
Baking temp.: 180°C
Quantity: 30 pieces