包括 : 7 组件
Almond streusel
配料: Almond streusel
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1.1 oz淡红糖
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1.1 oz黄油
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1.1 oz面粉
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1.1 oz杏仁粉
准备工作: Almond streusel
Mix using a flat whisk.
Sieve.
配料: Almond streusel
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2.1 oz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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1.4 oz蛋黄
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0.4 oz砂糖
准备工作: White chocolate mouse
Make a pâte à bombe.
配料: White chocolate mouse
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5.3 oz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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1.4 oz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
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1.1 lb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
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1.8 oz中性凝胶
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0.5 oz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
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5.3 oz新鲜覆盆子
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0.7 oz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
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3.5 oz糖粉
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1.8 oz融化黄油
准备工作: Dried fruit nougatine
Mix.
配料: Dried fruit nougatine
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2.1 oz橙汁
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0.4 oz芝麻
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0.4 oz开心果
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0.4 oz碎杏仁
准备工作: Dried fruit nougatine
Add.
配料: Dried fruit nougatine
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1.1 oz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
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1.8 oz融化黄油
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3.9 oz糖
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3.9 oz鸡蛋
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3.9 oz过筛面粉 T55
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3.0 oz牛奶
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0.5 oz蛋白
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0.9 ozCallebaut® 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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