Raspberry Alto el Sol Tart Tokyo
- Level:
-
Medium
Shortbread dough
Used products: Shortbread dough
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7.9 ozbutter
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9.9 ozT55 flour
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4.4 ozicing sugar
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0.6 ozegg yolks
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0.1 ozorange zest
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0.1 ozlemon zest
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0.2 ozMaldon salt
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1 pod(s)vanilla bean
Preparation: Shortbread dough
Mix using 25% flour method.
Roll to 3mm thickness.
Rest in freezer.
Bake in 6.5cm rings.
160C.
Hazelnut Cream
Used products: Hazelnut Cream
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5.4 ozbutter stored at ambient temperature
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5.4 ozicing sugar
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5.4 ozhazelnut flour
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0.6 ozcorn starch
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3.0 ozwhole egg(s)
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0.1 ozMaldon salt
Preparation: Hazelnut Cream
Cream butter.
Add dry ingredients.
Add whole eggs.
Rest in chiller.
Tanzania Raspberry Cream
Used products: Tanzania Raspberry Cream
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1.2 lbraspberry puree
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4.7 ozwater
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3.0 ozsucrose
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2.3 ozinvert sugar
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3.7 ozegg yolks
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1.8 ozcorn starch
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0.1 ozcream of tartar
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4.6 ozCHD-P65ALTOBIO
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0.4 ozcocoa mass
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0.1 ozMaldon salt
Preparation: Tanzania Raspberry Cream
Make pastry cream base.
Pasturize to 85C.
Emulsify with Couverture.
Allow to chill.
Raspberry jam
Used products: Raspberry jam
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8.8 ozfrozen raspberries
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2.6 ozsucrose
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1.8 ozdextrose
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0.2 ozNH pectin
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0.7 ozlemon juice
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2.6 ozfreeze-dried raspberries
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0.2 ozsumac powder
Preparation: Raspberry jam
Warm raspberries with Sucrose
At 40C add dextrose +Pectin+sumac
Boil 1min and pour over lyo raspberry.
Finish
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