Filippa
- Level:
-
Difficult
Puff pastry
Used products: Puff pastry
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1.8 lbflour
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2.8 ozsunflower oil
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0.2 ozsalt
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1.1 lbwater
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1.8 lbbutter
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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8.5 ozsorrel
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1.8 ozFruit'Purée Lemon Capfruit
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15.4 grcitras
Preparation: Sorrel extract
Blend all ingredients well.
Sieve.
Sorrel chantilly cream
Used products: Sorrel chantilly cream
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10.6 ozfresh cream 38%
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3.7 ozsorrel
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1.6 ozicing 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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8.8 ozcream
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0.6 ozwater
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1.8 ozinvert sugar
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15.4 gragar
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7.7 grsalt
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0.2 ozinstant 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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14.1 ozsugar
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3.5 ozbutter
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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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4.4 ozFruit'Purée Green apple Granny Smith Capfruit
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0.9 ozFruit'Purée Lemon Capfruit
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Q.S.thickening agent
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0.2 ozapple 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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