Srednje tezine
-
Good to go
-
Good for freezing
-
Chocolate Innovation
Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea...
- rok trajanja:
- 2 days
- Conservation:
- 4 Celsius
Containing: 5 Components
Basic joconde sponge
Sastojci: Basic joconde sponge
-
560 gwhole eggs
-
160 gicing sugar
-
80 ginvert sugar
-
400 gegg whites
-
170 gsugar
-
200 gall-purpose flour
-
110 gbutter
Priprema: Basic joconde sponge
- Mix the eggs with the almonds and icing sugar. You can use a food processor if you like.
- Separately, beat the egg whites with the sugar.
- Melt the butter and add a little bit of the initial batter to it. Set aside to be incorporated later.
- Mix the two batters, always adding the egg mixture to the whipped egg whites first. Add the dry ingredients, mixing carefully. Finally, add the meltedbutter mixture.
- Once everything is mixed, spread on 2 trays on 1 cm thickness and bake at 240°C.
- Set aside.
Ruby chocolate mousse
Sastojci: Ruby chocolate mousse
-
429 gwater
-
48 gbeetroot powder
-
40 gHibiscus- blackcurrant tea
-
75 ggelatin mass
-
960 gSoft whipped cream 35 %
Priprema: Ruby chocolate mousse
- Dissolve the beetroot powder into the hot water
- Poor the tea and let infuse 3mn max
- Sift into the ruby chocolate
- Add the gelatin mass
- Mix well with and elmusion blender
- At 40 C add the soft whipped cream
- Spread onto the Joconde biscuit
- Add the second biscuit on top of the chocolate mousse
Raspberry confit
Sastojci: Raspberry confit
-
66 gglucose
-
81 gsucre (1)
-
10 gpectin NH
-
40 gsucre (2 )
-
40 gLemon juice
-
195 graspberry puree
-
195 gIQF RaspberrY
Priprema: Raspberry confit
- Heat the purée + IQF raspberry into a pan
- Add the glucose and the sugar (1 )
- Mix the sugar (2) and the pectin Nh together
- Poor into the pan with the purée
- Bring to a boil
- At the end add the lemon juice
- Let cool down before using
Pâte sucrée
Sastojci: Pâte sucrée
-
217 gAll purpose flour
-
22 gCornstarch
-
54 galmond flour
-
3 gsalt
-
136 gicing sugar
-
136 gbutter
-
54 gwhole eggs
-
1 UnitVanilla bean
Priprema: Pâte sucrée
- Sift all flour + cornstarch + Salt and almond flour
- Mix thesoft butter + icing sugar
- add the rest of powder
- poor the whole eggs
- Be careful not over mixing
- Put into the fridge
- Spread on 1mm
- Cut the desire form
- Cook at 160 C during 12 mn
Hibiscus Strawberry Jelly
Sastojci: Hibiscus Strawberry Jelly
-
250 gstrawberry juice
-
40 gsugar
-
15 gHibiscus Flowers
-
30 ggelatin mass
-
Q.S.neutral glaze
Priprema: Hibiscus Strawberry Jelly
- Produce the strawberry juice with 500 g strawberry and 50 g sugar ( bain-marie )
- Sift the juice after 1 hour cooking
- Infuse the flowers during 3 mn
Potrebna vam je podrška sa vašim čokoladnim poslasticama?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments