Srednje tezine
Makes : 6 entremets of 16cm diameter
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Good to go
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Good for freezing
Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe...
- rok trajanja:
- 3 days
- Conservation:
- +3 Celsius
Containing: 7 Components
Almond Sponge
Sastojci: Almond Sponge
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560 galmonds
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450 gBrown sugar
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825 gWhole egg
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225 gButter softened
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180 gEgg whites
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110 gsugar
Priprema: Almond Sponge
- Combine the almond and sugar in the Robot-Coupe and mix well.
- Add the eggs and mix for 10mns.
- Whip the egg white with sugar and fold in the previous mix.
- Bake at 175 Celsius for 20/25 min.
Caramel & Passion fruit cremeux
Sastojci: Caramel & Passion fruit cremeux
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475 g
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345 gsugar
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130 gButter
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400 gCream 35%
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3 eachvanilla bean
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200 gPassion Fruit Puree
Priprema: Caramel & Passion fruit cremeux
- Warm up the cream and vanilla together and infuse.
- Caramelized the sugar and add the butter then the hot cream.
- Add caramel to the chocolate and then the passion fruit puree.
- Crystallized in the fridge overnight.
Mango Compote
Sastojci: Mango Compote
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300 gmango puree
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150 gmango pieces
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75 gGlucose
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75 gsugar
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8 gpectin NH
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5 gLime juice
Priprema: Mango Compote
- Warm up the puree with the glucose.
- Combine the sugar and pectin together and add it to the puree.
- Boil for 1 min.
- Add the mango pieces then the lime juice.
- Reserved in the fridge.
Jasmin Tea Infusion
Sastojci: Jasmin Tea Infusion
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32,5 gInfusion of jasmine tea
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550 gmilk
Priprema: Jasmin Tea Infusion
- Combine the tea and milk together and infuse in the fridge overnight.
- The following day pass through a sieve and complete back the weight if necessary.
CARMA Niobo 34% & Jasmin Light Chocolate Mousse
Sastojci: CARMA Niobo 34% & Jasmin Light Chocolate Mousse
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1037 g
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515 gInfusion of jasmine tea
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21 ggelatin 200 Bloom
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100 gwater
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1030 gCream 35%
Priprema: CARMA Niobo 34% & Jasmin Light Chocolate Mousse
- Melt the chocolate and whip the cream.
- Combine the gelatin and water.
- Warm up the infusion to 50 Celsius.
- Pour on top of the melted chocolate and mix.
- Fold the cream when the mix is at 30 Celsius.
Almond Streuzel
Sastojci: Almond Streuzel
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200 gBrown sugar
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200 gcold butter
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200 galmond powder
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200 gFlour
Priprema: Almond Streuzel
- Combine all together in the mixer until you have a dough.
- Roll between 2 sheets of paper and reserve in the fridge.
- Cut into cubes and bake at 150 Celsius until golden brown.
Glacage mirroir CARMA Niobo 34%
Sastojci: Glacage mirroir CARMA Niobo 34%
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300 g
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300 gsugar
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300 gGlucose
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150 gwater
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200 gsweetened condensed milk
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20 gGelatin powder 200 bloom
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100 gwater
Priprema: Glacage mirroir CARMA Niobo 34%
- Combine the gelatin (20g) and water (100g).
- Bring to a boil sugar, glucose, water, condensed milk.
- At 80d pour onto melted chocolate.
- Add the gelatin mass.
- Glaze at 35c.
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