Raspberry Alto el Sol Tart Tokyo
- Level:
-
Medium
Shortbread dough
Used products: Shortbread dough
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225 gbutter
-
282 gT55 flour
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125 gicing sugar
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18 gegg yolks
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2 gorange zest
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2 glemon zest
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5 gMaldon salt
-
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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154 gbutter stored at ambient temperature
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154 gicing sugar
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154 ghazelnut flour
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16 gcorn starch
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84 gwhole egg(s)
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2 gMaldon 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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532 graspberry puree
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132 gwater
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86 gsucrose
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66 ginvert sugar
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106 gegg yolks
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52 gcorn starch
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2 gcream of tartar
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10 gcocoa mass
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4 gMaldon 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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250 gfrozen raspberries
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75 gsucrose
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50 gdextrose
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5 gNH pectin
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20 glemon juice
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75 gfreeze-dried raspberries
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6 gsumac 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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