5 Senses | How to make 5 Senses
Video for key ingredients
Homemade Ganache
Homemade Short Crust Pastry
5 Senses
Ingredients to make 5 Senses
- Layer -1 (Sponge Base Ingredients):
- 240 gms 811 NV Callebaut Dark chocolate
- 250 gms Unsalted butter
- 4 eggs
- 80 grams flour
- 65 grams Castor sugar
- Layer - 2 (Chocolate Mousse Ingredients):
- 320 gms 811 NV Callebaut Dark chocolate
- 500 grams whipped cream Elle & Vire
- 2 egg yolk
- 50 grams Castor sugar
- 5 grams Vanilla Bean
- 2 egg Whites
- 30 gms Castor sugar
- Layer – 3 (Milk Chocolate Disc Ingredients):
- 230 gms Milk chocolate Callebaut
- 20 gms Hazelnut almond Praline
- Layer - 4 (Caramel Vanilla Chocolate Ganache Ingredients):
- 40 gms 811 NV Callebaut Dark chocolate
- 60 gms Milk chocolate Callebaut
- 40 gms Castor sugar
- 40 ml water
- 30 gms Cooking cream
- 5 grams Vanilla Bean
- 20 gms Sea salt
- 120 gms Unsalted butter
- Layer – 5 (Chocolate Hazelnut Daquoise Ingredients):
- 35 gms almond powder
- 90 gms Hazelnut Powder
- 10 gms Coco powder
- 120 gms egg White
- 110 gms Castor sugar
- Layer – 6 (Chocolate Caramel cream Ingredients):
- 60 gms Milk chocolate Callebaut
- 60 gms sugar Granulated
- 60 ml water
- 250 gms cream
- Layer - 7 (Chocolate Fudge Ingredients):
- 300 gms sugar
- 150 gms butter
- 150 gms cream
- 20 ml Milk
- 20 gm Dark chocolate
- Layer – 8 (Plain chocolate Disc Ingredients):
- Temper the chocolate and spread on a plastic sheet, when partially set, cut it with a cutter
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