Scarlet fennoli origin
- Level:
-
- Makes:
-
Recipe for 30 pastries
Coconut crumble
Used products: Coconut crumble
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4.8 ozbutter
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5.3 ozMuscovado sugar
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5.3 ozgrated coconut
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6.3 ozflour
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0.1 ozsalt
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1lemon zest
Preparation: Coconut crumble
Make a crumble of ingredients.
Put on a silpad on a baking tray and bake 12 minutes on 180˚C.
Cool.
Mexique biscuit
Used products: Mexique biscuit
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9.1 ozMuscovado sugar
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7.6 ozbutter
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6.1 ozeggs
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3.7 ozflour
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0.3 ozvanilla sugar
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0.1 ozDCP-22GT
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0.1 ozsalt
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0.1 ozorange zest
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15.4 grbaking powder
Preparation: Mexique biscuit
Mix the sugar and butter together.
Whisk up the eggs.
Put the butter mixture by the eggs and mix.
Add the melted chocolate.
Add the dry ingredients.
Spread out on an tray 60 x40 cm.
Bake for 7 minutes at 190˚C.
Diplomat cream Ocoa™ 70%
Used products: Diplomat cream Ocoa™ 70%
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1.6 ozcustard powder
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2.6 ozsugar
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1.1 lbWhole milk
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0.2 ozGelatin powder 250 bloom
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0.9 ozwater
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0.5 ozegg yolks
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7.1 oz35% cream
Preparation: Diplomat cream Ocoa™ 70%
Mix the custard powder and sugar together and add the egg yolk and a bit milk and stir.
Heath the milk.
Add the custard mixture and heat up.
Add the gelatin.
Add the chocolate
Homogeneous the mass.
Cool.
Whip up the cream and mix with the cold cream.
Mexique chocolate tube
Used products: Mexique chocolate tube
Preparation: Mexique chocolate tube
Temper the chocolate.
Spread out on an guitar sheet 7 x 30 cm long.
Cut 9 cm long.
Roll tight on a pipe of 2 com ø in plastic.
Let cristalize.
Unmould.
Fennel crème
Used products: Fennel crème
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1.2 lbfennel
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3.9 ozwater
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3.5 oz35% cream
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1/2Vanilla Beans
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1star anise
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0.4 ozCitron juice
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3.2 ozorange juice
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1.2 lbFennel mixture
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2.1 ozsugar
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0.2 ozagar
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0.0 grVegetal
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15.4 grCitron zest
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0.1 ozorange zest
Preparation: Fennel crème
Cook the fennel.
Weight the mixture in an thermomix.
Add the other ingredients.
Cook in the thermomix for 2 minutes on 100˚C.
Cool
Whisk it to a homogeneous mixture.
Pipe.
Raspberry compote
Used products: Raspberry compote
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1.2 lbRaspberry
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1.4 ozglucose
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3.4 ozinvert sugar
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2.1 ozsugar
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2.1 ozCab. Sauvignon vinegar
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0.6 ozpectin
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15.4 grorange zest
Preparation: Raspberry compote
Blender the fresh raspberry and remove the seeds. Add in an sauspan.
Add the glucose,invert sugar and Cab. Sauvignon vinegar in a sauce pan.
Mix the sugar and pectin.
Add to the puree on 40 ˚C
Heat to 65˚C
Cool.
Blender before use.
Lemon jelly
Used products: Lemon jelly
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7.1 ozlemon puree
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10.6 ozMandarine puree
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1/2Vanilla Beans
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1.4 ozUltratex 3
Preparation: Lemon jelly
Add the puree in the thermomix and mix the ultratex in 2 times to the puree
Make a homogenous mass.
Sponge cake
Used products: Sponge cake
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2.5 ozsugar
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2.8 ozwater
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7.1 ozeggs
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15.4 grbaking powder
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0.5 ozflour
Preparation: Sponge cake
Mix all ingredients together in an thermomix.
Put the mass in an siphon
Add 2 cartridges
Full plactic cups half.
Place in an microwave for 45 seconds
Crispy
Used products: Crispy
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Q.S.Star anise rasp
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15.4 grorange zest
Preparation: Crispy
Mix all together.
Pipe tubes a 7 cm long.
Let set in the refrigerator.
Structure
Cut the biscuit 1 x 9 cm long.
Fill the tubes half way with the Diplomat cream, fennel crème, raspberry compote, and the lemon jelly.
Put in the crispy and fill the tube with the fillings.
Sprinkle the crumble on both tops and put it on the biscuits.
Decorate het tube with scarlet powder and alcohol.
Decorate with the raspberry compote and the lemon jelly.
Decorate with the sponge, fennel tops and fennel and Cocoa Nibs 100%.
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