Kaleidoscope
- Level:
-
Difficult
Chocolate crepe
Used products: Chocolate crepe
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5.6 ozwhole eggs
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0.5 ozSugar
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0.0 grsalt
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2.0 ozRice flour
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0.8 ozDCP-22GT
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1.9 ozbutter
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9.4 ozmilk
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0.0 grOrange peel
Preparation: Chocolate crepe
Combine eggs, sugar and salt.
Whisk in dry ingredients then add melted butter.
Add milk and orange peel then strain.
Vanilla rolled biscuits
Used products: Vanilla rolled biscuits
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3.5 ozbutter
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3.5 ozpowdered sugar
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3.5 ozegg white
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3.5 ozcake flour
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15.4 grVanilla essence
Preparation: Vanilla rolled biscuits
Spread on a stencil, 11 cm diameter
Bake at 170° C during 7 minutes then make a flat ice cream cone shape.
Yuzu jam
Used products: Yuzu jam
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2.1 ozyuzu puree
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1.1 ozSugar
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0.1 ozpectin
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Q.S.Sansho spice
Preparation: Yuzu jam
Boil all the ingredients then let them rest.
Vanilla cream
Used products: Vanilla cream
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1.2 lbCream 42%
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1.6 ozSugar
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0.1 ozVanilla stick
Preparation: Vanilla cream
Whip all the ingredients.
Early grey ganache
Used products: Early grey ganache
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3.5 oz35% cream
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0.8 ozinvert sugar
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0.5 ozSugar
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0.2 ozEarl grey tea leaves
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0.7 oz35% cream
Preparation: Early grey ganache
Mix 100 grams light cream, sugar and invert sugar.
Heat to 70°C.
Add tea leaves then simmer for 3 min.
Strain and add 20 gr of cream then make a ganache.
Crystallized nuts
Used products: Crystallized nuts
Preparation: Crystallized nuts
Fold jam, cream, ganache and nuts with crepe.
Place the crepe into rolled cookie then cover with agar film bag.
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