Holiday Surprise Bombe

Unit(s)
Ingredients to Prepare Cake Base
Satin Velvet Cake 1000 Gr
Whole Eggs 250 Gr
Oil 250 Gr
Water 400 Gr
Ingredients to Prepare Crunchy Disc Insert
Carat Coverlux Dark 850 Gr
Oil 95 Gr
Roasted Hazelnuts chopped 150 Gr
Ingredients to Prepare Choux Paste
Tegral Clara Ultra 1000 Gr
Whole Eggs 1100 Gr
Water 1000 Gr
Oil 400 Gr
Ingredients to Prepare Fillings
One Step Chocolate Mousse 500 Gr
Water 625 Gr
Ingredients to Prepare Fillings Cake
One Step Tiramisu 1000 Gr
Cold Water 1250 Gr
Ingredients to Prepare Decoration Glaze
Carat Coverlux Dark 500 Gr
Mirroir neutre 500 Gr
Milk 150 Gr
Glucose 250 Gr
Gelatine 14 Gr
Holiday Surprise Bombe

Working Method

Cake Base:

  • Place all the ingredients in mixing bowl and blend together for 1 min on low speed using the paddle attachment.
  • Scrape down bowl and mix for an additional 4 min on medium speed. Spread onto 2 lined baking trays.
  • Bake in rack oven at 180°C (356°F) for 10-12 min. Allow to cool down.

Choux Paste: see recipe for profiteroles above.

Crunchy disk insert:

  • Line and place 6 inch (14.5 cm) ring pans on a tray.
  • Melt Carat Coverlux Dark, add oil and hazelnuts. Mix well and proceed in filling each ring with 120 g of prepared chocolate mixture. Allow to stabilize at room temperature or place in fridge for 3 min.

Chocolate Mousse Filling for Mini Bombe Centre & Profiterole:

  • Pour water in mixing bowl. Add One step Chocolate mousse and mix with a whip attachment on slow speed for 1 min.
  • Scrape the sides and bottom of bowl. Mix for 4-5 min on medium speed, until smooth homogeneous mousse is obtained.
  • Fill nine 2 ¾ inch (7cm) diameter mini bombe moulds with mixture and place in freezer to stabilize (30 g each).
  • Proceed in filling 54 profiteroles with mixture.

Tiramisu Mousse Cake Filling:

  • Pour cold water in mixing bowl. Add One Step Tiramisu Mix and with the use of the whip attachment, mix on slow speed for 1 min.
  • Scrape the sides and bottom of bowl. Mix for 3-4 min on medium or high speed, until smooth homogeneous mousse is obtained.

Decoration Glaze:

  • Heat milk & glucose together. Pour onto Carat Coverlux dark.
  • Add pre-soaked gelatin & mix.
  • Add Miroir L’Original Neutre and use hand mixer to reach a homogenous texture. Let set at room temperature for 24h before using.
  • Warm to 35°C (95°F) to glaze your frozen entremets when ready.

Assembly for a 6 ¼ inch (16cm) Bombe mold


Complexity level:  

  1. Cut the cake sheet into 6 inch (14.5cm) round.
  2. Proceed in filling with 180 g Tiramisu mousse filling.
  3. Place 1 of the Chocolate mousse mini bombes in the center.
  4. Insert 6 filled profiteroles around the chocolate mini dome.
  5. Add a thin layer of Tiramisu mousse 30 g.
  6. Place the Chocolate crunch insert and apply a little pressure, proceed in closing the bombe with the cake round.
  7. Put Surprise Bombe in Shock freezer or regular freezer to stabilize and freeze completely before glazing.
  8. Decorate with Chocolate glaze and chocolate decorations.