Caramelo
- Level:
-
Medium
Created by Romain Renard Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
Ocoa 70% Chocolate Sponge
Used products: Ocoa 70% Chocolate Sponge
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55 gegg yolks
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115 gicing sugar
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115 gegg whites
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135 gbrown sugar
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190 galmond powder
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22 gpotato starch
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15 gflour
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135 gbutter
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112 gegg whites
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135 gbrown sugar
Preparation: Ocoa 70% Chocolate Sponge
Whip together the egg yolks and icing sugar. Whip the egg whites and sugar together. Combine all together then add the mixture of almond powder, starch, flour.
Fold in the melted chocolate with the butter and spray on a framed Silpat.
Bake at 170℃ for 20mins.
Caramelized Apple
Used products: Caramelized Apple
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420 gGranny Smith apple(s)
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28 gbutter
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90 gsugar
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45 g35% cream
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2 ggelatin 200 Bloom
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12 gwater
Preparation: Caramelized Apple
Combine the water and gelatin powder together.
Peel and cut into small cubes the apples.
Cook them in a pan until tender.
Caramelize the sugar and deglaze with the butter and hot cream. Add the apples and cook until fully tender. Add the gelatin mass.
Caramel Chantilly
Used products: Caramel Chantilly
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500 g35% cream
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70 gbrown sugar
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1 pod(s)Vanilla Beans
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3 ggelatin powder (200 Bloom)
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18 gwater
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2 gsalt
Preparation: Caramel Chantilly
Combine the gelatin powder and the water together.
Infuse the vanilla in the hot cream.
Caramelize the sugar and deglaze with hot cream.
Add the gelatin mass and the salt.
Reserve overnight in the fridge.
Papouasie 35% Chocolate mousse
Used products: Papouasie 35% Chocolate mousse
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250 gmilk
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8 ggelatin 200 Bloom
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48 gwater
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150 gwhipped cream
Preparation: Papouasie 35% Chocolate mousse
Combine the gelatin and the water.
Boil the milk and add the gelatin mass. Pour it over the chocolate to make a ganache.
Cool down to 30℃ and fold the cream.
Papouasie 35% and hazelnut Streusel
Used products: Papouasie 35% and hazelnut Streusel
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200 gcooked hazelnut streuzel
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33 gbutter
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20 gbrown sugar
Preparation: Papouasie 35% and hazelnut Streusel
Place the cooked streusel in the mixer with the paddle and mix until the streusel breaks down. Add the brown sugar, the melted chocolate, the melted butter then finally the Pailleté FeuilletineTM.
Scoop on Silpat then let crystalize.
Hazelnut sable
Used products: Hazelnut sable
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235 gflour
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2 gsalt
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80 gicing sugar
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30 ghazelnut powder
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50 gwhole eggs
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120 gbutter
Preparation: Hazelnut sable
Combine the sugar, flour, and salt and hazelnut powder until you get a sandy texture. Add the eggs.
Wrap in cling film and rest overnight.
Roll at 2mm and bake at 150℃.
Papouasie 35% Glacage Miroir
Used products: Papouasie 35% Glacage Miroir
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300 gsugar
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125 gwater
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300 gglucose
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200 gcondensed milk
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20 ggelatin 200 Bloom
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120 gwater
Preparation: Papouasie 35% Glacage Miroir
Combine the sugar and the water, glucose and cook to 103 Celsius.
Combine the gelatin with the water.
Once the syrup is cooked add the condensed milk, the gelatin mass and the milk chocolate.
Blend with the hand mixer and reserve in the fridge overnight.
Melt at 35/40 Celsius. Mix and use at 30 Celsius.
Caramel Sauce
Used products: Caramel Sauce
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108 gcream
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72 gmilk
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1 gVanilla
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2 gsalt
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28 gglucose
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148 gsugar
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40 gbutter
Preparation: Caramel Sauce
Warm up the liquids together and the vanilla.
Melt the glucose in a pan and add the sugar little by little. Once caramelized deglazed the caramel with the hot liquids and bring it back to 100 Celsius then add the butter.
Cook to 108 Celsius. Reserve overnight.
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