Urban leaf snack to go
- Level:
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Difficult
- Makes:
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Recipe for 30 pieces
Cold Dessert
Biscuit Chocolat
Used products: Biscuit Chocolat
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4.1 ozbutter
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3.5 ozalmond paste 66%
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5.8 ozegg yolks
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1.8 ozcoconut pulp
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2.8 ozsugar
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4.6 ozegg white
Preparation: Biscuit Chocolat
Mix butter, almond paste and cocoa powder. Add egg yolk gradually. Manually add coconut pulp and melted couverture. Beat egg white and sugar to a meringue and incorporate into mass. Stencil into 8mm, bake at 190°C for approx. 10 min.
Sablé
Used products: Sablé
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1.1 ozsugar
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1.1 ozpowdered sugar
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5.1 ozbutter
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0.8 ozegg white
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8.6 ozflour
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0.2 ozWheatgrass powder
Preparation: Sablé
Mix butter, sugar and powdered sugar. First add egg white then the flour and mix together shortly. Roll 1.5 mm, brush with egg glazing. Bake at 160°C for approx. 10 min.
Egg glazing
Used products: Egg glazing
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1.1 ozeggs
Preparation: Egg glazing
Mix egg and cocoa powder.
Mousse Yuzu-Piment
Used products: Mousse Yuzu-Piment
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1.2 ozegg white
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1.6 ozsugar
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2.3 ozyuzu juice
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0.1 ozgelatin
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0.0 grPiment d’Espelette
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3.9 ozcream
Preparation: Mousse Yuzu-Piment
Soak gelatin and dissolve with yuzu juice
Bring egg white and sugar to 50°C and beat to a meringue. Add yuzu juice. Add whipped cream and piment d’espellette.
Crème Anglaise
Used products: Crème Anglaise
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6.2 ozmilk
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1.4 ozsugar
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1.8 ozegg yolks
Preparation: Crème Anglaise
Warm milk. Add sugar and egg yolk and let it thicken to an English cream at 83°C.
Choco Cremeux Dark
Used products: Choco Cremeux Dark
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8.3 ozcrème anglaise
Preparation: Choco Cremeux Dark
Add the still warm crème anglaise to the couverture and mix.
Couverture for glazing
Used products: Couverture for glazing
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1.4 ozRape seed oil
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0.7 ozAmaranth puffed and sugared
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1.4 ozPRN-PIE552
Preparation: Couverture for glazing
Mix tempered couverture with cocoa butter, rape seed oil and remaining ingredients.
Crunchy Snack
Almond Tumeric Pimento
Used products: Almond Tumeric Pimento
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7.1 ozAlmond slivers
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0.4 ozegg white
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0.4 ozTumeric Pimento Seasoning
Preparation: Almond Tumeric Pimento
Mix almonds and egg white. Add seasoning and roast in oven at 160°C for approx. 20 min.
Tumeric Pimento Seasoning
Used products: Tumeric Pimento Seasoning
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0.2 ozSea salt
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0.1 ozPiment d’Espelette
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0.1 ozTumeric powder
Preparation: Tumeric Pimento Seasoning
Mix all ingredients.
Crunchy Tuiles
Used products: Crunchy Tuiles
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0.6 ozwater
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0.1 ozyellow pectin
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0.5 ozsugar
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1.4 ozglucose
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3.7 ozsugar
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3.0 ozbutter
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4.2 ozsliced almond
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2.8 ozegg white
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4.1 ozWheat starch
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0.1 ozSoda
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0.3 ozSea salt
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5.5 ozOats, puffed and sugared
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6.9 ozAlmond Tumeric Pimento
Preparation: Crunchy Tuiles
Warm water, mix sugar and pectin, add and bring to the boil for a short time. Add glucose, sugar and butter then boil until all ingredients have dissolved. Add almonds and egg whites. Mix wheat starch, soda and fleur de sel and add. Add remaining ingredients. Form onto parchment paper and flatten. Bake at 150°C for approx. 18 min.
Fresh Drink
Guava Tumeric Drink
Used products: Guava Tumeric Drink
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1.7 lbGuava pulp
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0.9 lbmango pulp
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0.2 ozTumeric powder
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11.3 ozGranny Smith apple pulp
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1.5 lborange juice
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0.7 ozyuzu juice
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1.0 lbSwiss Alpin water
Preparation: Guava Tumeric Drink
Mix all ingredients.
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