William’s

William’s
Medium
Makes: 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.
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 6 Components
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Pecan sponge

Ingredients

  • 7.1 oz
    CHD-N199BLZAE6
  • 1.1 lb
    pecan nuts
  • 13.4 oz
    sugar
  • 1.6 lb
    Whole egg
  • 7.1 oz
    Butter softened
  • 5.6 oz
    Egg whites
  • 2.8 oz
    sugar

Preparation

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

Pear William Confit

Ingredients

  • 1.3 lb
    pear puree
  • 1.8 oz
    Glucose
  • 3.5 oz
    sugar
  • 0.5 oz
    pectin NH
  • 1.4 oz
    sugar
  • 0.6 oz
    gelatin powder
  • 3.2 oz
    water
  • 1.3 lb
    pear william
  • 0.4 oz
    fresh lemon juice

Preparation

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

CARMA Seriz 35% Whipped Ganache

Ingredients

  • 9.5 oz
    CHM- N025SERIE6
  • 4.8 oz
    Cream 35 %
  • 0.5 oz
    Invert sugar
  • 0.5 oz
    Glucose
  • 1.0 lb
    Cream 35%

Preparation

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

Salted Chocolate leaves CARMA Seriz 35%

Ingredients

  • 1.1 lb
    CHM- N025SERIE6
  • 0.0 gr
    Sea salt
  • 0.0 gr
    vanilla powder

Preparation

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

CARMA Joukuk 70% Chocolate Mousse

Ingredients

  • 11.5 oz
    CHD-M138JOKUE6
  • 6.5 oz
    sugar
  • 1.4 oz
    water
  • 3.2 oz
    Whole egg
  • 3.7 oz
    Egg yolks
  • 1.0 lb
    Cream 35 %

Preparation

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

Glacage Mirroir CARMA Seriz 35%

Ingredients

  • 10.6 oz
    CHM- N025SERIE6
  • 10.6 oz
    sugar
  • 10.6 oz
    Glucose
  • 5.3 oz
    water
  • 7.1 oz
    sweetened condensed milk
  • 0.7 oz
    Gelatin powder 200 bloom
  • 3.5 oz
    water
  • 15.4 gr
    bronze powder

Preparation

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

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