William’s

Romain Renard

Μέτρια

Φτιάχνει: 6 entremets of 16cm diameter

Good to go
Good for freezing

Delight in a fusion of surprising flavors of chocolate and innovation.

Delight in a fusion of surprising flavors of chocolate and innovation.

Διάρκεια ζωής:: 3 days
Conservation:: +3 Celsius

Περιέχει: 6 Συστατικά

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200 g

Carma CHOCOLATE COUVERTURE - BLACK ZABUYE 83% - DROPS - 1.5KG BAG
490 g

pecan nuts
380 g

sugar
730 g

Whole egg
200 g

Butter softened
160 g

Egg whites
80 g

sugar

Combine the pecan nuts and sugar in the Robot-Coupe and mix well.
Add the eggs and mix for 10mns.
Add the melted chocolate then the soft butter, mix again.
Whip the egg white with sugar and fold in the previous mix.
Bake at 175 Celsius for 20/25 min.

600 g

pear puree
50 g

Glucose
100 g

sugar
15 g

pectin NH
40 g

sugar
17,5 g

gelatin powder
90 g

water
600 g

pear william
12 g

fresh lemon juice

Combine the gelatin powder with the water.
Warm up the puree, the glucose and the first part of the sugar together.
Combine the rest of the sugar and pectin together and add it to the hot puree.
Boil for a minute.
Add the diced pears and lemon juice.
Reserve in the fridge.

270 g

CHM- N025SERIE6
135 g

Cream 35 %
15 g

Invert sugar
15 g

Glucose
470 g

Cream 35%

Melt the chocolate.
Boil the cream, inverted sugar and glucose together.
Pour on top of the melted chocolate.
Mix then add the rest of the cold cream.
Leave in the fridge for 6 hours minimum.

500 g

CHM- N025SERIE6
0,5 g

Sea salt
0,5 g

vanilla powder

Temper the CARMA Seriz 35%.
Add the vanilla powder and the Fleur De Sel.
Spread between 2 plastic sheets and leave to crystalize.

325 g

Carma Couvertures - Dark Joukuk 70% - coins - 1.5kg bag
185 g

sugar
40 g

water
90 g

Whole egg
105 g

Egg yolks
450 g

Cream 35 %

Whip the cream and reserve in the fridge.
Melt the chocolate at 50 Celsius.
Cook the sugar and water at 125 Celsius and pour it on top of the egg /egg yolks and make a sabayon.
Whip until cold.
Add a bit of cream to chocolate and mix well then combine all together.

300 g

CHM- N025SERIE6
300 g

sugar
300 g

Glucose
150 g

water
200 g

sweetened condensed milk
20 g

Gelatin powder 200 bloom
100 g

water
1 g

bronze powder

Combine the gelatin (20g) and water (100g).
Bring to a boil sugar, glucose, water, condensed milk.
At 80d pour onto melted chocolate.
Add the gelatin mass.
Glaze at 35c.

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