Μέτρια
Φτιάχνει: 30
-
Good to go
-
High profit
-
Chocolate Innovation
Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coc...
- Διάρκεια ζωής:
- 3 weeks
- Conservation:
- Refrigerator (3°C)
Περιέχει: 3 Συστατικά
Apricot Gel
Συστατικά: Apricot Gel
-
350 gapricot puree
-
100 gwater
-
50 gsugar
-
25 gpectin
-
2 gCitric acid
Προετοιμασία: Apricot Gel
- Bring pulp and water to a boil.
- While off the heat, add the pectin and sugar mix, stirring continuously.
- Cook for 1 minute.
- Add citric acid.
- Allow the mixture to cool.
Tools
- Whisk
- Piping Bag
- Mixing bowl (s)
- Scale
- Silpat
- Cutter
- Spatula(s)
- Pot
- Stand Mixer
- Baking Tray
- Oven
- Induction stove
Zephyr Caramel Ganache
Συστατικά: Zephyr Caramel Ganache
-
120 gcream
-
28 gGlucose powder
-
25 gdextrose
-
5 ginvert sugar
-
25 gbutter
Προετοιμασία: Zephyr Caramel Ganache
- Heat the cream, then add sugars and heat to 40°C.
- Make an emulsion with the chocolate, adding the butter last.
- Pipe at 27°C.
Coconut Meringue
Συστατικά: Coconut Meringue
-
150 gCastor Sugar
-
150 gicing sugar
-
150 gegg whites
-
150 gDesiccated coconut
Προετοιμασία: Coconut Meringue
- Whip egg whites until stiff.
- Add castor sugar and whip for 2 minutes.
- Fold in icing sugar.
- Fold in coconut.
- Spread the mixture 5mm thin on a Silpat, then bake at 140°C for 6 minutes.
- Let it cool and then cut into pieces.
Χρειάζεστε υποστήριξη με τις σοκολατένιες δημιουργίες σας;
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments