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New version of a tart with favorite Gold chocolate ganache between thin crispy walnut crusts. So tender and powered by pear jam.New version of a tart with favorite Gold chocolate ganache between thin crispy walnut crusts. So tender and powered by pear jam.New version of a tart with favorite Gold chocolate ganache between thin crispy walnut crusts. So tender and powered by p...
- rok trajanja:
- 3 days
- Conservation:
- +4°C
Walnut sweet dought
Sastojci: Walnut sweet dought
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260 gSoften Butter
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180 gicing sugar
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360 gflour
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80 gOrganic walnut powder
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40 gcorn starch
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4 gsalt
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100 geggs
Priprema: Walnut sweet dought
1. Mix the softened butter with the icing sugar.
2. Add half of the dry items.
3. Add the whole eggs and mix.
4. Add the second part of the dry items and mix.
5. Give it a rest of 12 hours in the fridge.
6. Spread the dough at 3mm and cut in desired shape.
7. Bake in the ventilated oven for 12 to 14 minutes at 175°C.
Pear jam
Sastojci: Pear jam
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250 gPear puree
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50 gsugar
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1 glime zest
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4 gpectin NH
Priprema: Pear jam
1. Heat the fruit puree at 45°C.
2. Mix the sugar with the lime zest and add pectin.
3. Add to the fruit puree and cook it at 104°C.
4. Cool down in a chiller and use it.
Earl grey, lemon gold ganache
Sastojci: Earl grey, lemon gold ganache
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170 gCream 35% fat
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30 gglucose syrup
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4 gLemon zest
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10 gEarl Grey tea
Priprema: Earl grey, lemon gold ganache
1. Combine cream, glucose and butter and warm up to 80°C.
2. Add lemon zest and Earl Grey tea and let it infuse for 30 minutes.
3. Once it is infused, strain the cream and warm up to 70°C.
4. Pour over the chocolate and emulsify the ganache using a hand blender.
5. Cool down in a chiller, and use it.
Soft caramel
Sastojci: Soft caramel
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63 gsugar
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34 gglucose
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100 gCream 35% fat
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1,5 gsalt
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57 gbutter
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1 gpectin NH
Priprema: Soft caramel
1. Make a dry caramel with sugar and glucose.
2. Heat cream and salt, add pectin NH and cook for 2 minutes.
3. Stop caramel with cream, mix and cook for 2 minutes.
4. Strain caramel and let cool at 35°C.
5. Emulsify softened butter with caramel.
6. Leave it in the chiller to set, and use it.
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