Εύκολο
Φτιάχνει: 16 bars
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Good to go
Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
- Διάρκεια ζωής:
- 3 weeks
- Conservation:
- +16 Celsius
Περιέχει: 4 Συστατικά
Yuzu Pate De Fruit
Συστατικά: Yuzu Pate De Fruit
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350 gFresh yuzu juice
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90 gpear puree
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440 gsugar
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45 gGlucose
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7 gcitric acid solution
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11 gYellow Pectin
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150 gsugar
Προετοιμασία: Yuzu Pate De Fruit
- Warm up the purees at 40 Celsius.
- Add the sugar combined with the pectin.
- Bring to a boil and add the rest of the sugar in two times.
- Bring it back to a boil. Add the glucose.
- Cook at 105 Celsius.
- Add the citric acid solution and pour into a 3mm frame.
Praline A l’Ancienne
Συστατικά: Praline A l’Ancienne
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300 gRaw hazelnuts
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300 gRaw almonds
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400 gsugar
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100 gwater
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1 eachvanilla bean
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2 gSea salt
Προετοιμασία: Praline A l’Ancienne
- Cook the sugar, water and vanilla to 118 Celsius.
- Add the nuts and the Fleur de sel and keep mixing on low heat until it fully caramelized.
- Cool down on a tray.
- Once cold place the mass in the mixer and start grinding until you get a rough paste.
- Cool down on a tray.
- Once cold repeat the same process until you reach the desired consistency.
- Store in a cool place.
ZEPHYR Croustillant
Συστατικά: ZEPHYR Croustillant
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600 gchestnut praliné à l’ancienne
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60 gcacao butter
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100 gFeuilletine
Προετοιμασία: ZEPHYR Croustillant
- Melt the chocolate and the cocoa butter.
- Add the praline and temper to 24 Celsius.
- Add the Feuilletine and pour on top of the pate de fruit a 3mm thick frame.
Olive oil Zephyr Ganache
Συστατικά: Olive oil Zephyr Ganache
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135 gCream 35%
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40 gInvert sugar
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1/4 gvanilla bean
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20 gGlucose
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185 gOlive oil
Προετοιμασία: Olive oil Zephyr Ganache
- Boil the cream with the inverted sugar, glucose and vanilla.
- Melt the chocolate and create an emulsion with the hot cream.
- Add the olive oil at 35 Celsius and mix without adding air.
- Use at 28 Celsius.
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