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Timeless Classics
The haskap is an unknown local fruit but pairs very well with the Ruby chocolate. I used the hibiscus flowers to featured the flavourful Ruby.The haskap is an unknown local fruit but pairs very well with the Ruby chocolate. I used the hibiscus flowers to featured the flavourful Ruby.The haskap is an unknown local fruit but pairs very well with the Ruby chocolate. I used the hibiscus flowers to feature...
Περιέχει: 6 Συστατικά
Choux Pastry
Συστατικά: Choux Pastry
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250 gwater
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250 gMilk 3,25%
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10 gsugar
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10 gsalt
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225 gbutter
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275 gAll purpose flour
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350 gFresh eggs
Προετοιμασία: Choux Pastry
- Bring to a boil the water, milk, sugar and salt.
- Add the sifted flour while mixing and dry the batter.
- Pour into the mixing bowl.
- With the paddle attachment, add in slowly the eggs.
- Mold and freeze or pipe on a silpat and bake at 170oC.
Tools
- Spoon
- Sheet Tray
- Silpat (s)
- Sifter
- Stand Mixer
- Oven
- Cooking pot
Choux Pastry Crispy
Συστατικά: Choux Pastry Crispy
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300 gbutter
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370 gbrown sugar
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370 gAll purpose flour
Προετοιμασία: Choux Pastry Crispy
- Mix all the ingredients.
- Roll out to 1.5 mm between 2 plastic sheets.
- Place in the freezer and cut out discs slightly bigger than the size of the choux paste.
Tools
- Rolling pin
- Plastic Sheets
- Cutter
- Stand Mixer
- Freezer
Matcha Tea Biscuit
Συστατικά: Matcha Tea Biscuit
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360 gPRN-BC-A087501
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480 gFresh eggs
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90 gAll purpose flour
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30 gcorn starch
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30 gMatcha tea
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168 ggrape seed oil
Προετοιμασία: Matcha Tea Biscuit
- Mix the almond paste with the eggs in a robot-coupe.
- Whip the mixture.
- Add the oil slowly.
- Add the sifted powder gently.
- Cook at 180oC for 12 minutes.
Tools
- Silpat
- Sheet pan
- Sifter
- Stand Mixer
- Robot Coupe
- Oven
- Espatula
Haskap Confit
Συστατικά: Haskap Confit
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450 gHaskap
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100 gFrozen cassis puree
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100 gglucose
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80 gsugar
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12 gNH pectin
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60 gFresh lime juice
Προετοιμασία: Haskap Confit
- Cook the puree, the haskap and the glucose.
- Add the pectin mixed with the sugar with a whisk and bring it to a boil.
- Add the lemon juice et cool down.
- Keep in the fridge for the assembly.
Tools
- Whisk
- Bowl (s)
- Cooking pot
Ruby Hibiscus Chantilly
Συστατικά: Ruby Hibiscus Chantilly
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95 gMilk 3,25%
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20 gglucose
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225 gcream 35%
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23 ggelatin mass
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15 ghibiscus
Προετοιμασία: Ruby Hibiscus Chantilly
- Heat up the cream and milk to 65oC and add in the hibiscus to infuse
- Sift it and scale it to add the missing liquid by milk.
- Heat up one third of the liquids with the glucose and pour it on the
- chocolate, mycryo, power flower and the gelatin mass.
- Wait two minutes and mix. Add in slowly the rest of the cold infusion.
- Cool down in the fridge at least 6 hours before whipping the chantilly.
Tools
- Sifter
- Stand Mixer
- Cooking pot
Assembly
- Cut the top of the choux.
- With a cookie cutter, cut the matcha tea biscuit to fit in the choux.
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