Electron
- Level:
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Difficult
- Makes:
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Recipe for 25 portions
Chocolate Financier
Used products: Chocolate Financier
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1.9 oztrimoline
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6.7 ozwhole eggs
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1.9 ozalmond powder
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3.4 ozsugar
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3.2 ozcream
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3.4 ozbread flour
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0.1 ozsalt
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1.9 ozbutter
Preparation: Chocolate Financier
Melt together butter and Cacao Barry - Tanzanie 75% at 50°C.
Mix together all other ingredients followed by Tanzanie 75% and butter.
Bake at 170°C for 8 minutes.
Hazelnut praline
Used products: Hazelnut praline
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4.4 ozsugar
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1.5 ozwater
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8.8 ozroasted hazelnut pieces
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0.2 ozsea salt
Preparation: Hazelnut praline
Cook the sugar and water until 110°C and add the hazelnut. Mix and reheat until caramel. Cool down on tray.
Yuzu cremeux
Used products: Yuzu cremeux
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1.1 lbyuzu puree
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15.4 grVanilla Beans
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1.1 lbwhole eggs
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14.1 ozsugar
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0.2 ozGelatine sheet
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12.3 ozbutter
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7.1 ozwhipped cream
Preparation: Yuzu cremeux
Bring yuzu puree and Vanilla Bean to boil, pour egg and sugar into the mixture and cook till 84°C.
Pour creme anglaise over gelatin and Cacao Barry - Zéphyr™ 34% chocolate.
Cool down to 40°C.
Add butter and fold in whip cream.
Banana compote
Used products: Banana compote
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1.8 ozLight brown sugar (caramel)
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1.0 ozbutter
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1.0 lbfresh banana
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15.4 grlime zest
Preparation: Banana compote
Caramel the sugar. Add in fresh banana and lime zest.
Keep it in the fridge each 17 g with mould.
Almond sweet short crust
Used products: Almond sweet short crust
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7.1 ozbutter
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0.1 ozsalt
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5.3 ozicing sugar
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2.5 ozwhole eggs
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1.4 ozground almonds
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12.3 ozbread flour
Preparation: Almond sweet short crust
Mix to have a homogenous texture.
Keep it in the fridge.
Strain into tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.
Opaline short crust
Used products: Opaline short crust
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8.8 ozfondant
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4.2 ozglucose
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5.3 ozAlmond sweet short crust
Preparation: Opaline short crust
Mix all ingredients with thermo-mix.
Shift at stencil and bake at 150°C for 5 minutes.
Chocolate ganache
Used products: Chocolate ganache
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7.1 ozcream
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1.9 oztrimoline
Preparation: Chocolate ganache
Heat together cream and glucose.
Pour over chocolate and use hand blender to make emulsion.
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