包括 : 7 组件
Almond streusel
配料: Almond streusel
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30 g淡红糖
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30 g黄油
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30 g面粉
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30 g杏仁粉
准备工作: Almond streusel
Mix using a flat whisk.
Sieve.
配料: Almond streusel
-
60 g碎杏仁
准备工作: Almond streusel
Add.
Freeze.
Crumble on a plate. Bake at 160°C for 12 min.
White chocolate mouse
配料: White chocolate mouse
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40 g蛋黄
-
10 g砂糖
准备工作: White chocolate mouse
Make a pâte à bombe.
配料: White chocolate mouse
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150 g可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)
准备工作: White chocolate mouse
Melt.
配料: White chocolate mouse
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40 g明胶块
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6 叶/叶片明胶
准备工作: White chocolate mouse
Gelatin mass or gelatin leaves.
Melt. Add to pâte à bombe with chocolate.
配料: White chocolate mouse
-
500 g奶油
准备工作: White chocolate mouse
Whip and add carefully. Once homogenous, cool mixture.
Green lemon jelly
配料: Green lemon jelly
-
50 g中性凝胶
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15 g柠檬汁
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1 皮柠檬
准备工作: Green lemon jelly
Mix together.
Cool in pipettes.
raspberry sauce
配料: raspberry sauce
-
150 g新鲜覆盆子
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20 g糖
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1 皮青柠檬
准备工作: raspberry sauce
Mix together in a hot pan. Cool on a covered tray.
Dried fruit nougatine
配料: Dried fruit nougatine
-
100 g糖粉
-
50 g融化黄油
准备工作: Dried fruit nougatine
Mix.
配料: Dried fruit nougatine
-
60 g橙汁
-
10 g芝麻
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10 g开心果
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10 g碎杏仁
准备工作: Dried fruit nougatine
Add.
配料: Dried fruit nougatine
-
30 g面粉
准备工作: Dried fruit nougatine
Add.
Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min.
Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.
Pistachoo sponge cake
配料: Pistachoo sponge cake
-
50 g融化黄油
-
110 g糖
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110 g鸡蛋
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110 g过筛面粉 T55
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85 g牛奶
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15 g蛋白
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25 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
准备工作: Pistachoo sponge cake
Mix together. Blend and sieve. Put in a siphon.
Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec.
in microwave. Turn over and let cool.
Used products
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