Q-fermentation
- Level:
-
Difficult
Coconut praliné
Used products: Coconut praliné
-
1.8 ozNPN-AL1BBY
-
5.3 oz
Preparation: Coconut praliné
Melt chocolate until 50C. Mix with praline and chips and tempering.
Make a thin layer.
Mousse banana
Used products: Mousse banana
-
11.6 ozbanana(s)
-
1.4 ozsugar
-
8.5 oz35% cream
-
0.7 oz
-
0.7 ozold brown rum
Preparation: Mousse banana
Mix pure, sugar and poudre and make a custard. Set cool until 35C and add rum and Mycryo. Mix with whipped cream.
Almond Sable Breton
Used products: Almond Sable Breton
-
4.6 ozegg yolks
-
6.3 ozflour
-
0.0 grfine salt
-
1.1 ozNPN-AL1BBY
-
0.2 ozyeast
-
9.2 ozsugar
-
3.4 ozbutter
Preparation: Almond Sable Breton
Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder. Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer.
Banana caramelized and flambe with rhum
Used products: Banana caramelized and flambe with rhum
-
3.5 ozsugar
-
10.6 ozbanana(s)
-
1.8 ozrum
Preparation: Banana caramelized and flambe with rhum
Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum.
Mousse Alunga chocolate
Used products: Mousse Alunga chocolate
-
3.5 ozWhole milk
-
3.5 ozegg yolks
-
1.8 ozinvert sugar
-
0.2 ozgelatin leaves
-
1.1 lb35% cream
-
3.5 oz35% cream
-
1.4 ozSugar
Preparation: Mousse Alunga chocolate
Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream.
Yellow glaze
Used products: Yellow glaze
-
3.9 ozcold water
-
13.3 ozsugar
-
4.4 ozglucose
-
0.5 ozgelatin powder (200 Bloom)
-
2.3 ozwater for hydrating
-
0.0 grwhite food colouring
-
0.0 grbrown food coloring
-
0.0 gr
-
2.2 ozshiny neutral icing
-
8.9 oz35% cream
Preparation: Yellow glaze
Mix gelatin powder with water.
Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour.
Comments