Sweet Tacos
- Level:
-
Difficult
Celery Gavotte
Used products: Celery Gavotte
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200 gfine sugar
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240 gegg white
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100 gA.P. flour
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6 gCelery salt
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108 gwater
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100 gbutter
Preparation: Celery Gavotte
Blend Powdered sugar, egg whites, salt and Flour in food processor.
Add boiling water.
Add melted butter.
Spread really thin batter on Teflon sheet pan.
Bake in convection oven at 130C/266F for about 12 mn.
Cut disc of 10 cm diameter and shape.
Reserve in dry box.
Celery and Zephyr™ Cremeux
Used products: Celery and Zephyr™ Cremeux
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200 gWhole milk
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50 ggreen celery
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100 gcream
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20 gegg yolks
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10 ggelespessa (sosa)
Preparation: Celery and Zephyr™ Cremeux
Simmer Whole milk and infuse celery.
Strain add cream and poor over egg yolks and Sosa Gelcrem.
Cook at 85 C and poor over Zephyr white chocolate.
Burr mix.
Chill.
Oat Crumble
Used products: Oat Crumble
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150 gbutter
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120 gbrown sugar
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120 gA.P. flour
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1,5 gbaking soda
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1,5 gbaking powder
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86 goatmeal
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2,5 gsalt
Preparation: Oat Crumble
Soften butter.
With paddle attachment, add butter to dry ingredients.
Chill on sheet pan.
Bake at 170°C/338°F for about 15 mns.
Keep aside.
Celery and Green apple sorbet
Used products: Celery and Green apple sorbet
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110 gmineral water
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72 gsugar
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35 gpowdered glucose
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2 gsorbet stabilizer
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200 ggreen apple puree
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200 gfresh celery juice
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30 glemon juice
Preparation: Celery and Green apple sorbet
Combine dry solids.
Add water.
Head up to 85°C/185°F.
Add Puree and juice.
Blend.
Mature for 4 hours minimum.
Freeze in Pacojet bowl.
Spin when needed.
Madagascar Vanilla Fromage blanc Siphon
Used products: Madagascar Vanilla Fromage blanc Siphon
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75 gmilk
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1 beans(s)Madagascar vanilla
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75 gcream
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40 gsugar
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225 gwhite cheese
Preparation: Madagascar Vanilla Fromage blanc Siphon
Infuse vanilla with milk.
Strain and combine with remaining ingredients.
Blend.
Chill in Siphon.
Compressed Green Apple
Used products: Compressed Green Apple
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250 gdiced apples
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500 gwater
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100 gsugar
Preparation: Compressed Green Apple
Simmer sugar and water and chill.
Combine with apples cubes in vacuum bag.
Vacuum at 100%.
Lemon Air
Used products: Lemon Air
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125 glemon juice
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125 gwater
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50 gsugar
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4 gTexturas™ Lecite powder
Preparation: Lemon Air
Mix all ingredients together.
Let rest in cooler for at least an hour.
Burr mix to make a foam.
Plated instructions
Put on the plate a dot of confiture de lait and place a Gavotte.
Pipe inside a little bit of Celery Zéphyr™ cremeux.
Place some Oat Crumble.
Make a quenelle of Celery /green apple sorbet.
Spuma on top of Madagascar fromage blanc.
Place compressed apple cubes.
Finish with a quenelle of Lemon air.
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