Astro deser
- Level:
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Difficult
- Makes:
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Recipe for 28 pieces
Chocolate hazelnut biscuit
Used products: Chocolate hazelnut biscuit
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1.1 lbegg white
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7.1 ozwhole eggs
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14.1 ozyolk
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1.1 lbcaster sugar
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6.1 ozflour
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6.1 ozhazelnut powder
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3.5 ozhazelnut butter
Preparation: Chocolate hazelnut biscuit
With the help of a mixer, stir the egg whites, them assemble the whole eggs and the yolks
with the sugar. After, blend the two mixtures. Add the flour and the hazelnut powder. The
melted chocolate and finally the hazelnut butter, bake in the oven at 180°C for about 15
minutes.
Crispy puffed rice
Used products: Crispy puffed rice
Preparation: Crispy puffed rice
Pour the Chocolate couverture on the praline. Then finish by adding the Pailleté
Feuilletine™ and the puffed rice.
Tonka chocolate ganache
Used products: Tonka chocolate ganache
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2.1 lbwhipped cream
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0.2 ozTonka beans
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3.4 ozinvert sugar
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2.1 lbCHD-Q70CUB
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3.4 ozbutter
Preparation: Tonka chocolate ganache
In a pot, bring the cream, tonka beans and inverted sugar to the boil and let steep for 5
minutes. Heat the infusion again and pour it over the chocolate couverture ang butter.
Exotic compote
Used products: Exotic compote
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3.9 ozglucose
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6.2 ozcaster sugar
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11.6 ozpassion fruit paste
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1.0 lbmango paste
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14.0 ozbanana paste
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1.2 ozcaster sugar
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1.2 ozNH pectin
Preparation: Exotic compote
Make a caramel with glucose and caster sugar. Pour on it the hot passion fruit paste. Add the
rest of the purées sugar mixture & pectin NH. Bring to boil for 2 minutes and mix.
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