Nomad ch3
- Level:
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Difficult
- Makes:
-
Recipe for 28 To Go Pastries
Pate a Gaufre
Used products: Pate a Gaufre
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12.7 ozpastry flour
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3.2 ozCornstarch
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0.1 ozsalt
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0.3 ozbaking powder
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3.2 ozegg yolks
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13.8 ozfresh milk
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0.2 ozconcentrated vanilla extract
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3.3 ozmelted butter
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9.5 ozegg whites
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2.6 ozgranulated sugar
Preparation: Pate a Gaufre
Paddle yolks in with the dry ingredients (pastry flour, cornstarch, salt, baking powder, Cacao Barry – Extra Brute.
Mix milk, vanilla extract, egg whites and sugar. Slowly add to above dry ingredients.
Scrape the sides and add melted butter.
Make a French meringue.
Fold into the rest of the mix.
Bake in the waffle machine
White Chocolate Shell
Used products: White Chocolate Shell
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5.7 ozWhite Cocoa Butter Color
Preparation: White Chocolate Shell
Mix and reserve until ready to use.
Lemon Jelly
Used products: Lemon Jelly
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7.1 ozCandied Lemon Zest
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0.5 ozglucose
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1.3 ozinverted sugar
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2vanilla bean
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1.6 ozgranulated sugar
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0.2 ozNH pectin
Preparation: Lemon Jelly
Boil everything together at 70 Brix in the refractometer.
Chocolate Caramel
Used products: Chocolate Caramel
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3.2 ozglucose syrup
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2.8 ozgranulated sugar
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2vanilla bean
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8.5 ozHeavy Cream 35%
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0.1 ozsalt
Preparation: Chocolate Caramel
Make a caramel with glucose, sugar and vanilla bean.
Deglaze with cream and salt.
Pour over Cacao Barry Ocoa™ 70% and Cacao Barry Excellence 55%.
Pour inside waffle mold before baking with the pate a gauffre.
Lemon Vanilla Parfait
Used products: Lemon Vanilla Parfait
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9.5 ozHeavy Cream 35%
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3.2 ozpâte à bombe
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2.5 ozMeyer Lemon Juice
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0.1 ozMeyer Lemon Zest
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2vanilla bean
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4.2 ozMeringue
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0.6 ozgelatine mass
Preparation: Lemon Vanilla Parfait
Whip the cream, mix with pate a bombe.
Add the meyer lemon zest and juice and vanilla bean, fold in the meringue.
Melt gelatine and add to the mix.
Pipe into mould.
Cooked sugar for Parfait
Used products: Cooked sugar for Parfait
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4.2 ozgranulated sugar
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4.4 ozglucose syrup
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1.2 ozwater
Preparation: Cooked sugar for Parfait
Cook all the ingredients to 120° C
Pate a Bombe for Parfait
Used products: Pate a Bombe for Parfait
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1.8 ozcooked sugar
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3.8 ozegg yolks
Preparation: Pate a Bombe for Parfait
When the sugar is at 120° C, pour onto yolks.
Whip until desired volume is achieved.
Scale to use in parfait recipe.
Meringue for Parfait
Used products: Meringue for Parfait
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4.8 ozcooked sugar
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2.8 ozegg whites
Preparation: Meringue for Parfait
When the sugar is at 120°C, pour onto whites.
Whip until desired volume is achieved.
Scale to use in parfait recipe.
Chocolate Sponge
Used products: Chocolate Sponge
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5.9 ozeggs
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9.7 ozgranulated sugar
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0.1 ozconcentrated vanilla extract
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0.1 ozbaking powder
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0.2 ozbaking soda
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0.1 ozsalt
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10.6 ozwater
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9.4 ozCrème fraiche 38%
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11.0 ozA.P. flour
Preparation: Chocolate Sponge
Whip eggs, sugar and vanilla extract.
Add baking powder, baking soda, Cacao Barry - Extra Brute 100%, salt and water.
Mix crème fraiche and Cacao Barry - Grand Caraque 100% and add to previous mixture.
Add flour and mix to have a homogenous texture.
Spread at 4 mm frame.
Cook at 350°F during 6 minutes.
Praline Crunch
Used products: Praline Crunch
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9.5 ozPraline for Chemisage
Preparation: Praline Crunch
Mix and reserve until ready to use.
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