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Experience the perfect blend of tradition and innovation with the richness of the gianduja and crispy layers of the baklawa.Experience the perfect blend of tradition and innovation with the richness of the gianduja and crispy layers of the baklawa.Experience the perfect blend of tradition and innovation with the richness of the gianduja and crispy layers of the bakl...
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 9 Components
BAKLAWA DOUGH
READY DOUGH FROM THE MARKET
- Place a layer of Baklawa pastry sheets in the bottom of a greased tart pan.
- Brush the doug h with clarified butter Repeat the process till you get 8 layers of baklawa .
- Press the Baklawa with another tart mold same size.Preheat the oven to 170 C.
- Place the tart pan on a baking tray and bake far 15 mins.
- Remove the mold and bake uncovered far an additional 10 to 15 mins, or until the baklawa shell is lightly golden.
PUNCH ORANGE BLOSSOM
Ingredients: PUNCH ORANGE BLOSSOM
-
150 gsugar
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225 gwater
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6 gOrange blossom water
Preparation: PUNCH ORANGE BLOSSOM
- In a saucepan boil together the water and sugar.
- Add the orange blossom
ORANGE BLOSSOM CRÉMEUX
Ingredients: ORANGE BLOSSOM CRÉMEUX
-
165 gcream UHT
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4 gGelatine Sheets
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20 gwater
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8 gOrange blossom water
-
335 gcream UHT
Preparation: ORANGE BLOSSOM CRÉMEUX
- In a saucepan, heat the cream add the gelatin.
- Pour the cream over the chocolate, emulsify with a hand blender to obtain a smooth texture.
- Add the orange blossom and the 355g cold cream.
- Keep covered in the fridge far next day.
PASTRY CREAM (SUB RECIPE)
Ingredients: PASTRY CREAM (SUB RECIPE)
-
200 gmilk
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40 gEgg yolk
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40 gsugar
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1/2 piece(s)Stick Vanilla
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16 gCorn flour
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16 gButter
Preparation: PASTRY CREAM (SUB RECIPE)
- Pastry cream method.
ENGLISH CREAM (SUB RECIPE)
Ingredients: ENGLISH CREAM (SUB RECIPE)
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250 gCream
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250 gmilk
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100 gEgg yolk
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50 gSugar
Preparation: ENGLISH CREAM (SUB RECIPE)
- Bring the cream with the milk to a boil and pour over the egg yolks previously mixed with the sugar.
- Cook at 84/82 º C, pass through a fine sieve and use immediately.
CITRUS GEL
Ingredients: CITRUS GEL
-
150 gFresh orange juice
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50 gfresh lemon juice
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3 gLemon zest
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30 gsugar
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2 gagar agar
Preparation: CITRUS GEL
- In a small saucepan bring all of the ingredients to a boil.
- Allow to cool a nd refrigerate far at least 4 h.
- Blend until smooth befare using.
HAZELNUT FRANGIPANE
Ingredients: HAZELNUT FRANGIPANE
-
125 gButter softened
-
125 gsugar
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100 gCP
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25 gGrounded Hazelnut
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100 gEgg
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25 gOrange blossom water
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115 gpastry cream
Preparation: HAZELNUT FRANGIPANE
- Mix all the ingredients in sequence use the paddle accessory.
- Fill the pre-baked tart shell with the frangipane filling.
- Bake at 760 C for 20 mins, or until the frangipane is golden brown in color
GIANDUJA CRÉMEUX
Ingredients: GIANDUJA CRÉMEUX
-
250 gEnglish Cream
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5 gGelatin sheets
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25 gwater
Preparation: GIANDUJA CRÉMEUX
- When the English cream is hot, emulsify with a Hand blender the cream and the chocolate gianduja to obtain a smooth texture.
- Mix the mixture, taking care not to incorporate air and to work at a temperature between 35 º e a nd 45 º C.
- Reserve it for next day.
- Put the crémeux in a piping bag fitted with a nozzle.
MONTAGE
- In the baked Baklawa tart shells, pipe the gianduja Chocolate crémeux and the whipped orange blossom ganache into dot shape.
- Add on top citrus gel and sprinkle sorne roasted hazelnuts.
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