Instant CH3
- Level:
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Difficult
- Makes:
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Recipe for 28 Fresh Pastries
Mango Passion Jelly
Used products: Mango Passion Jelly
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6.9 ozPassion Fruit Puree La Fruitière
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3.7 ozMango Puree La Fruitière
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2.1 ozglucose syrup
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2.1 ozgranulated sugar
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0.1 ozNH pectin
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14.1 ozdiced mango
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1vanilla bean
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Q.S.lime zest
Preparation: Mango Passion Jelly
In a pot, bring all the ingredients to a boil. Cook at 65 Brix with refractometer.
Reserve until ready to use.
Chocolate Sweet Dough
Used products: Chocolate Sweet Dough
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8.2 ozbutter
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3.9 ozhazelnut flour
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2.8 ozalmond flour
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11.6 ozA.P. flour
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4.3 ozpowdered sugar
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2.8 ozeggs
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0.1 ozsalt
Preparation: Chocolate Sweet Dough
Mix into Robot Coupe butter, hazelnut flour, almond flour, AP flour, powdered sugar and Cacao Barry Extra Brute Cacao Powder.
Add fresh eggs and salt.
Mix to have a homogenous texture.
Keep it in the fridge.
Roll with rolling pin at 2.5 mm
Bake at 350°F for 8 minutes.
Chocolate Ganache
Used products: Chocolate Ganache
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4.6 ozHeavy Cream 35%
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0.9 ozglucose syrup
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0.9 ozbutter
Preparation: Chocolate Ganache
Boil the cream, glucose and inverted sugar, add to the rest of the ingredients and mix with hand blender.
Cool down and refrigerate until ready to use.
Pastry Cream
Used products: Pastry Cream
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10.6 ozfresh milk
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2vanilla bean
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2.6 ozeggs yolks
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1.1 ozgranulated sugar
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0.8 ozcorn starch
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0.6 ozgelatine mass
Preparation: Pastry Cream
In a pot, bring to a boil the milk and vanilla bean, pour into the yolks, sugar and starch to temper.
Bring to a second boil with all ingredients.
Add the gelatine.
Set aside, until ready to use.
Meringue for Chocolate Chibouste
Used products: Meringue for Chocolate Chibouste
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2.2 ozgranulated sugar
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2.9 ozegg whites
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0.7 ozwater
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2.5 ozglucose syrup
Preparation: Meringue for Chocolate Chibouste
In a pot bring the sugar, water and glucose to a boil to reach 117°C. Mix the egg whites, and slowly pour the syrup.
Chocolate Chibouste
Used products: Chocolate Chibouste
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6.7 ozpastry cream
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4.2 ozMeringue for Chocolate Chibouste
Preparation: Chocolate Chibouste
Mix the pastry Cream with the melted Cacao Barry Ocoa™ Dark Coverture 70%.
Fold in Meringue form previous preparation.
Use as needed.
Chocolate Cream
Used products: Chocolate Cream
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7.2 ozpastry cream
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0.6 ozbutter
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3.2 ozwhipped cream
Preparation: Chocolate Cream
Melt the chocolates with the butter.
With the warm pastry cream, mix in the chocolate butter mixture.
Fold in the whipped cream.
Reserve to use later.
Chocolate Financier
Used products: Chocolate Financier
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6.6 ozpowdered sugar
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1.3 ozalmond flour
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1.4 ozpastry flour
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0.1 ozbaking powder
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5.5 ozbutter
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5.5 ozegg whites
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0.1 ozconcentrated vanilla extract
Preparation: Chocolate Financier
Put all the ingredients in the Robot Coupe.
Pour into Silpat at 3mm
Bake at 420°F for 4 minutes.
Chocolate Shell
Used products: Chocolate Shell
Preparation: Chocolate Shell
Melt and temper with Cacao Barry Excellence Dark Coverture 55% and the deodorized Cocoa Butter Mini Pistoles. Cast moulds and reserve.
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