Transparent Bra Models

MOUSSE PRALINE

For 8 individual pudding (mold muffin pan and mini-tarts)
or 12 mini-desserts (small mold half spheres 5 cm mini half spheres 3 cm):

inserts creamy praline:
* 1 / 2 sheet gelatin
* 100 grams of cream
* 150 grs pralinoise

Soak gelatin in cold water. Heat the cream and fold in the softened gelatine. Heat the pralinoise in a water bath, add 3 times in the cream. Fill out the footprints in the mini-silicon molds. Place in freezer for 3 hours minimum.

ivory orange foam: * 130 grams of white chocolate * 2 sheets of gelatin * 70 grams of milk * 150 grams of cream * few orange peel (be careful, not too this gives much taste)

Melt chocolate in double boiler. Rehydrated gelatin.
Heat milk, add the orange zest and softened gelatine. Then perform 3 times in an emulsion with the chocolate. Whip the cream and frothy when the chocolate mixture is at 35/40 ° C, add it to the cream. Fill
to 3 / 4 silicone impressions. Turn out the inserts chocolates and place them in the center by pressing a bit. Complete ivory foam if necessary. Smooth and freeze.

Biscuit Almond Praline: * 1 egg * 12.5 grs honey * 15 gms granulated sugar * 22.5 grams of praline * 15 grams of almonds * 15 grams of butter * 12.5 grams of flour * 1.5 grams of baking powder * 25 grs whole cream

Mix the egg, honey and sugar. Stir praline. Add pood re almonds and flour and yeast. Heat the cream to 45/50 ° C and add the butter. Stir mixture to 1. Let stand 2 hours in refrigerator.
Pour over half a Flexipat and bake 12 minutes. approximately 180/190 ° C by monitoring.
Cut after firing discs adapted the size of your molds.
Turn out the mousse on each biscuit base, thaw in refrigerator several hours before serving or place on the footprints filled with foam and freeze the whole. Garnish with crushed Maltesers
, crushed almonds, dragibus of orange balls of sugar ...



result
end is, well ...