Trecoa
- Level:
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Difficult
- Makes:
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Recipe for 27 TRECOA Snack to go
Coffee bavaroise
Used products: Coffee bavaroise
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7.1 ozmilk
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7.1 ozcream
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2.1 ozRoasted Coffee Beans
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2.8 ozyolk
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2.8 ozSugar
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0.4 ozanimal-derived gelatine
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12.0 ozsemi-whipped cream
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Vanilla
Preparation: Coffee bavaroise
Mix together milk, cream and roasted coffee beans at 110°C for 10 mins. Add egg yolks and sugar. Infuse the roasted and ground coffee beans. Filter and make an anglaise with the yolks and coffee infusion. Add the soaked gelatin and finish with the whipped cream.
Chocolate Cremeux
Used products: Chocolate Cremeux
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9.6 ozmilk
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3.2 ozcream
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1.1 ozsemolated sugar
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2.2 ozyolk
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7.2 ozCacao Barry® Or Noir™ Equilibrium by Maurizio Frau
Preparation: Chocolate Cremeux
Make an anglaise with the first 4 ingredients. Terminate with chocolate and emulsify.
Soft Biscuit
Used products: Soft Biscuit
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1.8 ozanhydrous butter
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0.9 ozicing sugar
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0.4 ozstarch
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0.4 ozflour
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15.4 gryeast
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15.4 grmodified starch
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0.4 ozDCP-22GT
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0.1 ozdextrose
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0.0 grxanthan gum
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0.9 ozeggs
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0.9 ozyolk
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0.8 ozicing sugar
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0,5orange peels
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0,5vanilla bean
Preparation: Soft Biscuit
Whip the butter and icing sugar with the peels in one bowl. Whip the yolks with icing sugar separately. Assemble the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 mins at 210°C.
Soaking preparation
Used products: Soaking preparation
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4.4 ozapricot puree
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2.6 ozwater
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0.9 ozpassion fruit
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1.8 ozcaster sugar
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0.9 ozglucose syrup
Preparation: Soaking preparation
Mix all ingredients.
Chocolate sablé
Used products: Chocolate sablé
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5.9 ozflower
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0.6 ozDCP-22GT
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4.0 ozbutter
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2.6 ozicing sugar
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0.3 ozyolk
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0.3 ozeggs
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0.2 ozorange concentrate
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0.1 ozVanilla
Preparation: Chocolate sablé
Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and the eggs.
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