Ingredients: - Homemade Cake (HOTELSA) - Chocolate pastry cream (HOTELSA) - Vanilla pastry cream (HOTELSA) - Instant cream (HOTELSA) - Sprinkles (HOTELSA)
Manufacturingen breve : - Dissolve the package contents in ½ L of water and beat it from 5 to 7 minutes until it becomes homogeneous. - Put it in a baking pan until it reaches half the maxim capacity, as it will double i...
Ingredients: - 100g Meringue (HOTELSA) - 200g Vanilla custard (HOTELSA) - 600cc Whole milk - 90cc Water - Caramel syrup for decorating
Manufacturingen breve : - Elaborate the meringue beating the preparation with 90cc of hot water during 10 minutes. - Divide the meringue in pieces and gratin it until it gets a crust. - Then, elaborate the vanilla custard...
Ingredients: For the basis: - 300g Dark chocolate Couverture - 200g Sugar - 150g Butter - 150cc Pastry cream - 4 eggs - Grated orange peel - 150g Cornmeal For decoration: - 500g Milk caramel - 500g Merin...
Manufacturingen breve : - First of all, put the chocolate, the butter, the sugar and the cream in a container and water-bath the mixture. - When everything is melted, add the eggs and mix it up well. - Once done, add the C...
Ingredients: - 750g Brownie cake premix (HOTELSA) - 950g Special orange mousse (HOTELSA) - 250mg Milk caramel - Chocolate flakes and strawberries for garnish.
Manufacturingen breve : For the Brownie cake: - Dissolve the 750g of preparation in ½ L of water and beat it from 5 to 7 minutes until it becomes homogeneous. - Put it in a baking pan until it reaches half the maxim capaci...
Ingredients: - 730g Almond cake premix (HOTELSA) - 100g Meringue (HOTELSA) - Slivered almond (HOTELSA) For the Syrup: - A glass and a half of water - 200g Sugar - A tiny bit of lemon peel. - Half a stick...
Manufacturingen breve : Almond cake - Dissolve the 730g of premix in ½ L of water and beat them during 5-7 minutes. - Put it in a baking pan until it reaches half the maxim capacity. - Bake at 180 oC, 30-45 minutes depend...
Ingredients: - 250g mascarpone cheese, beaten until it is slightly soft - 50g Superfine sugar - 450g Whipped cream - 100g Dark chocolate couverture - 50g Slivered and toasted white almonds - 150mL cold coff...
Manufacturingen breve : - Line a 1.4L pan with film enough to cover it. - Beat the mascarpone and the sugar and fold them carefully with 300mL of whipped cream. - Mix up the chocolate with the almonds. - Combine the coff...
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