Filippa
- Level:
-
Difficult
Puff pastry
Used products: Puff pastry
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810 gflour
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80 gsunflower oil
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5 gsalt
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485 gwater
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810 gbutter
Preparation: Puff pastry
Mix flour, sunflower oil, salt and water.
Fold in the butter.
Roll 1 x 3, roll 1 x 4, roll 1 x 3, roll 1 x 4 and roll 1 x 2.
Roll out to a thickness of 2 mm.
Bake at 180°C between two baking trays with silicone mats for approx. 30 minutes.
Sorrel extract
Used products: Sorrel extract
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240 gsorrel
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50 gFruit'Purée Lemon Capfruit
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1 gcitras
Preparation: Sorrel extract
Blend all ingredients well.
Sieve.
Sorrel chantilly cream
Used products: Sorrel chantilly cream
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300 gfresh cream 38%
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105 gsorrel
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45 gicing sugar
Preparation: Sorrel chantilly cream
Mix all ingredients and whip until proper consistency.
Pipe with 9-mm piping nozzle.
Alunga™ chocolate cream
Used products: Alunga™ chocolate cream
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250 gcream
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17 gwater
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50 ginvert sugar
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1 gagar
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0.5 gsalt
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5 ginstant gel
Preparation: Alunga™ chocolate cream
Bring cream, water, invert sugar, agar, salt and instant gel to a boil.
Strain over chocolate and blend.
Pour in two trays, fit foil tightly over edges and leave to set in refrigerator.
Caramelised Filippa apples
Used products: Caramelised Filippa apples
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400 gsugar
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100 gbutter
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Q.S.black pepper
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Q.S.apple(s)
Preparation: Caramelised Filippa apples
Make a caramel with sugar and deglaze with butter.
Pour caramel over peeled apples and sprinkle with pepper.
Bake in lid-covered gastro pan at 180°C for approx. 20-25 minutes.
Mentha suaveolens gel
Used products: Mentha suaveolens gel
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125 gFruit'Purée Green apple Granny Smith Capfruit
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25 gFruit'Purée Lemon Capfruit
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Q.S.thickening agent
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5 gapple mint
Preparation: Mentha suaveolens gel
Blend together Fruit'Purée Green apple Granny Smith Capfruit, Fruit'Purée Lemon Capfruit and mint.
Thicken with food thickener.
Finishing and assembly:
Used products: Finishing and assembly:
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Q.S.CHD-Q65MADINOP
Preparation: Finishing and assembly:
Order of execution:
Bake puff pastry and cut into ovals.
Caramelise apples and make Alunga™ cream.
Make mint gel and dark chocolate decorations.
Whip sorrel cream and assemble all elements.
Order of assembly:
Puff pastry
Caramelised apples
Mint gel
Puff pastry
Milk chocolate couverture Alunga™ cream
Cocoa nibs
Madirofolo plantation dark chocolate couverture oval
Whipped cream with sorrel extract
Madirofolo plantation dark chocolate couverture oval
Chocolate decoration
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