Εύκολο
Φτιάχνει: 12 petits gateaux
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Good to go
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Good For Me
Create a feast for the eyes and palate with this straightforward recipeCreate a feast for the eyes and palate with this straightforward recipe
- Διάρκεια ζωής:
- 3 days
- Conservation:
- +3 Celsius
Περιέχει: 5 Συστατικά
Biscuit Pecan
Συστατικά: Biscuit Pecan
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8.6 ozpecan pieces
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7.1 ozCastor Sugar
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12.9 ozWhole egg
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3.5 ozButter
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2.8 ozEgg whites
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1.8 ozsugar
Προετοιμασία: Biscuit Pecan
- In the Robot Coupe, place the pecan and sugar and mix.
- Add the eggs slowly and mix for 10 mins.
- Add the soft butter.
- Whip the egg whites with the sugar and combine all together.
- Bake at 175 Celsius for 20 mins.
Cara crakine croustillant
Συστατικά: Cara crakine croustillant
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1.4 ozhazelnut paste
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0.1 ozSea salt
Προετοιμασία: Cara crakine croustillant
- Mix all the ingredients together and place in the half sphere.
- Reserve in the freezer.
Inaya 65% Tonka Cremeux
Συστατικά: Inaya 65% Tonka Cremeux
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10.6 ozCream 35%
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1.4 ozmilk
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1.4 ozEgg yolks
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2.1 ozGlucose
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1 piece(s)Tonka beans
Προετοιμασία: Inaya 65% Tonka Cremeux
- Combine both liquid together with the glucose the grated Tonka bean and the egg yolk.
- Cook all together at 82 Celsius and pour on top of the melted chocolate.
- Emulsify with a hand blender.
Inaya™ 65% Caramel & Chocolate Mousse
Συστατικά: Inaya™ 65% Caramel & Chocolate Mousse
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2.3 ozsugar
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5.3 ozCream 35%
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1.3 ozEgg yolks
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1.0 lbWhipped Cream
Προετοιμασία: Inaya™ 65% Caramel & Chocolate Mousse
- Warm up the small amount of the cream and keep warm.
- Caramelize the sugar and deglaze with the hot cream.
- Pour on top of the egg yolks and cook at 82 Celsius.
- Pour the mix on top of the melted chocolate and create an emulsion.
- At 40 Celsius fold the cream and use immediately.
Inaya™ 65% glacage mirroir
Συστατικά: Inaya™ 65% glacage mirroir
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5.3 ozwater
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10.6 ozsugar
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10.6 ozGlucose
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7.1 ozCondensed milk
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7.1 ozgelatin 200 Bloom
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4.2 ozwater
Προετοιμασία: Inaya™ 65% glacage mirroir
- Combine the gelatin and water.
- Cook the water, sugar, glucose to 103 Celsius.
- Add the condensed milk and the chocolate.
- Mix and stock overnight.
- Melt at 40 Celsius, mix and use at 30/35 Celsius.
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