Migration
- Level:
-
Difficult
Mascarpone Chantilly
Used products: Mascarpone Chantilly
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1 gvanilla bean
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22 gsugar
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1 glemon zest
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22 gmascarpone
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2 ggelatin leaves
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165 g35% cream
Preparation: Mascarpone Chantilly
Boil together cream, vanilla, sugar and lemon zest.
Add melted gelatine and leave to cool.
Add mascarpone cheese and whip when cool.
Yuzu Flower Mango-Yuzu Coulis
Used products: Yuzu Flower Mango-Yuzu Coulis
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240 gFruit'Purée Mango Alphonso Capfruit
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114 gFruit'Purée Yuzu Capfruit
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7 gyuzu flowers
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10 gcorn starch
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84 gsugar
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6 gagar
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30 gwater
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12 gcherry liqueur
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6 ggelatin leaves
Preparation: Yuzu Flower Mango-Yuzu Coulis
Boil together Fruit'Purée Mango Alphonso Capfruit,Fruit'Purée Yuzu Capfruit and yuzu flowers, and leave to infuse for 5 minutes.
Pass through a sieve, and mix in corn starch and 42 g of sugar.
Bring to a boil again, and mix in42 g of sugar and agar agar.
Cook until thick, and add melted gelatine and cherry liqueur.
Leave to rest in refrigerator.
Passion Fruit Cream
Used products: Passion Fruit Cream
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108 gFruit'Purée Passion fruit Capfruit
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24 gFruit'Purée Yuzu Capfruit
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60 gsugar
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90 gwhole egg(s)
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30 gsugar
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1 gcorn starch
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18 gwater
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90 gunsalted butter
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3 ggelatin leaves
Preparation: Passion Fruit Cream
Boil together Fruit'Purée Passion fruit Capfruit,Fruit'Purée Yuzu Capfruit and sugar.
Make crème anglaise with remaining ingredients at 84°C.
Add melted gelatine and butter, and mix with hand blender until smooth.
Store in refrigerator.
Saint-Domingue Ganache
Used products: Saint-Domingue Ganache
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19 gFruit'Purée Passion fruit Capfruit
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24 gglucose syrup
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96 gglucose syrup
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115 g35% cream
Preparation: Saint-Domingue Ganache
Boil together cream, glucose syrup and Fruit'Purée Passion fruit Capfruit.
Add melted chocolate and mix with hand blender until smooth.
Pour into mould at 34-35°C and leave to rest for one hour at 20°C before piping.
Chocolate Cake
Used products: Chocolate Cake
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243 gwhole egg(s)
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113 gsugar
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1 gsalt
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75 galmond powder
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75 ginvert sugar
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105 gflour
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8 gbaking powder
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30 gDCP-22GT
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65 gunsalted butter
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106 g35% cream
Preparation: Chocolate Cake
Safe for butter and chocolate, mix together all ingredients.
Mix in melted chocolate and butter with hand blender until smooth.
Bake at 180°C for 7 minutes.
Chocolate Hazelnut Sablé
Used products: Chocolate Hazelnut Sablé
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117 gunsalted butter
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130 gsugar
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5 gsea salt
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2 glemon zest
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26 ghazelnut powder
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104 galmond powder
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123 gflour
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26 gDCP-22GT
Preparation: Chocolate Hazelnut Sablé
Mix together butter, sugar, sea salt and lemon zest.
Mix in all powders, but keep mixture granular.
Bake at 160°C for 15 minutes.
Hazelnut Sablé Crunch
Used products: Hazelnut Sablé Crunch
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440 gchocolate hazelnut sablé
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17 gcaramel hazelnut paste
Preparation: Hazelnut Sablé Crunch
Mix together melted chocolate and hazelnut paste.
Add chocolate hazelnut sablé and pour into mould.
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