Scarlet Fiore
- Level:
-
Difficult
Chocolate Sablé
Used products: Chocolate Sablé
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200 gPlugrá butter
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267 gflour
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50 gcocoa powder
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58 ghazelnut flour
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50 gicing sugar
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1 gsalt
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50 gwhole egg(s)
Preparation: Chocolate Sablé
Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined.
Add egg and blend into paste. Roll out and chill.
Caramel Jam
Used products: Caramel Jam
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50 gglucose
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155 gsugar
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2 beans(s)vanilla bean
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85 gPlugrá butter
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200 gcream
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50 gwater
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2 gsalt
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5 gNH pectin
Preparation: Caramel Jam
Mix 5 g of sugar and pectin. Whisk into water and set aside.
Make dry caramel with glucose, sugar and vanilla beans.
Whisk butter into the caramel, and slowly add warmed cream.
Whisk in pectin and bring to a boil. Strain and pipe into shells.
Hibiscus Raspberry Gelée
Used products: Hibiscus Raspberry Gelée
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405 gFruit'Purée Raspberry Capfruit
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20 gwater
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97 gsugar
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2 ghibiscus tea
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9 gsilver gelatin leaves
Preparation: Hibiscus Raspberry Gelée
Bloom gelatine in water and squeeze dry.
Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes.
Strain over gelatine and blend until smooth.
Pâte Choux
Used products: Pâte Choux
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150 gwater
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150 gWhole milk
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136 gPlugrá butter
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1 beans(s)vanilla bean
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6 gsalt
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6 gsugar
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202 gflour
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6 gwhole egg(s)
Preparation: Pâte Choux
Mix water, milk, butter, sugar and salt, and bring to a boil.
Add flour and cook until dough forms a ball on the spoon.
Place in mixer and paddle to cool off slightly.
Slowly add eggs one at a time. Scrape in between each egg.
Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.
Chocolate Ganache
Used products: Chocolate Ganache
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150 gcream
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25 gglucose
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100 gCacao Barry® Or Noir™ chocolate Fiore
Preparation: Chocolate Ganache
Heat cream and glucose.
Pour over chocolate and blend until smooth.
Chocolate Crème
Used products: Chocolate Crème
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400 gcream
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101 gegg yolks
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34 gsugar
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pinchsalt
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230 gCacao Barry® Or Noir™ chocolate Fiore
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100 gPlugrá butter
Preparation: Chocolate Crème
Mix cream and salt, and heat.
Temper in egg yolks and sugar, and cook until slightly thick.
Strain over chocolate and blend until smooth.
Add butter and blend until smooth.
Flourless Chocolate Sponge
Used products: Flourless Chocolate Sponge
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180 gCacao Barry® Or Noir™ chocolate Fiore
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85 gPlugrá butter
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180 gegg white
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pinchsalt
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50 gsugar
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70 gegg yolks
Preparation: Flourless Chocolate Sponge
Melt together butter and chocolate, and set aside.
Whip egg whites and slowly add sugar.
Fold in egg yolks.
Fold egg mixture into chocolate mixture.
Pipe into shell and bake at 175°C for 5 minutes.
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