Belgian sweet pearl
- Level:
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Difficult
- Makes:
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Recipe for 54 pieces
Wafers
Used products: Wafers
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9.2 ozflour
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0.9 ozDCP-22GT
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75 mlmilk
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3.5 ozeggs
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3.5 ozbutter
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0.6 ozyeast
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0.5 ozsugar
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0.1 ozsalt
Preparation: Wafers
Knead all ingredients for 10 min. Let rest for 10 min. Divide into pieces of 12 g each and let rise for 30 min. Bake at 220°C
Crémeux
Used products: Crémeux
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375 ml40% cream
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2.1 ozsugar
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8.1 ozyolk
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0.1 ozGelatin powder (fish)
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21 mlwater
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1.1 ozbutter
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40 mlBailey’s
Preparation: Crémeux
Heat cream, sugar and egg yolk to 85°C. Blend in gelatin powder, water and Cacao Barry chocolate. Mix under butter and Baileys at 35°C. Fill silicone moulds. Let it cool and demould. Colour with silver.
Glaze
Used products: Glaze
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500 mlwater
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1.8 ozVegetal
Preparation: Glaze
Boil together water and vegetal. Dip the crémeux balls in the glaze. Finish with silver powder.
Caramel of Dashi
Used products: Caramel of Dashi
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7.1 ozsugar
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5.6 ozglucose
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240 ml40% cream
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120 mlcondensed milk
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11.3 ozbutter
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0.2 ozDashi
Preparation: Caramel of Dashi
Caramelise sugar and glucose. Blend in cream and condensed milk. Mix in butter and Dashi.
Laos jelly and orange
Used products: Laos jelly and orange
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200 mlorange juice
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25 mllemon juice
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1.8 ozLaos
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25 mlKalamansi
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8.8 ozSyrup 50/50
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0.2 ozagar
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0.2 ozGellan
Preparation: Laos jelly and orange
Boil orange juice, lemon juice, laos, kalamansi and syrup. Blend in agar and gellan. Let cool, mix and pass through a fine sieve.
Structure
Cut the wafer. Put a scoop of crémeux between them. Finish with the jellies and crispy seaweed, ghoa cress, jasmine blossom and seasam.
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