Q-fermentation
- Level:
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Difficult
Coconut praliné
Used products: Coconut praliné
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50 gNPN-AL1BBY
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150 g
Preparation: Coconut praliné
Melt chocolate until 50C. Mix with praline and chips and tempering.
Make a thin layer.
Mousse banana
Used products: Mousse banana
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330 gbanana(s)
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40 gsugar
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240 g35% cream
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20 g
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20 gold 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
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130 gegg yolks
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180 gflour
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0,5 gfine salt
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30 gNPN-AL1BBY
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5 gyeast
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260 gsugar
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95 gbutter
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
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100 gsugar
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300 gbanana(s)
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50 grum
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
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100 gWhole milk
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100 gegg yolks
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50 ginvert sugar
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5 ggelatin leaves
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500 g35% cream
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100 g35% cream
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40 gSugar
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
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110 gcold water
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378 gsugar
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126 gglucose
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13 ggelatin powder (200 Bloom)
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65 gwater for hydrating
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gwhite food colouring
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gbrown food coloring
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g
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63 gshiny neutral icing
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252 g35% 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.
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