Tesko
Makes : 10
-
High profit
-
Comfort Foods
W2, Orange & Cranberry Tart to impress your guests.W2, Orange & Cranberry Tart to impress your guests.
- rok trajanja:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 7 Components
Orange Pastry Cream
Sastojci: Orange Pastry Cream
-
500 mlmilk
-
4.4 ozCastor Sugar
-
4.2 ozegg yolks
-
2.1 ozCorn flour
-
15.4 grZest of orange
-
1.8 ozbutter
Priprema: Orange Pastry Cream
- Heat the milk and orange zest in a pot.
- In a bowl, whisk together the egg yolks, caster sugar, and corn flour.
- Temper the hot mixture into the egg yolks by slowly adding it while whisking.
- Put back on the heat and whisk on low heat until the mixture thickens and you cannot taste the corn flour
- Finally, whisk in the butter and allow the mixture to cool before serving.
Tools
- Saucepan
- Whisk
- Scale
- Spatula(s)
- Stand Mixer
- Oven
- Mixing bowls
- Induction
Choux Pastry
Sastojci: Choux Pastry
-
1.1 lbwater
-
7.1 ozbutter
-
10.6 ozflour
-
7-8 piece(s)eggs
-
0.0 grPinch of Salt
Priprema: Choux Pastry
- In a saucepan, bring the water and butter to a boil.
- Slowly add the flour while mixing vigorously.
- Cook on low heat for 5 minutes, stirring continuously.
- Using a Kitchen Aid with a paddle attachment, mix the hot choux mixture and add whole eggs at 32°C.
- The consistency of the choux should be smooth and slightly sticky.
- Pipe the mixture into desired molds and bake at 170°C for 20-25 minutes.
Tools
- Saucepan
- Piping Bag
- Spatula(s)
- Stand Mixer
- Oven
- Induction
- Silicone moulds
Meringue Shards (for rolling)
Sastojci: Meringue Shards (for rolling)
-
5.3 ozegg whites
-
5.3 ozCastor Sugar
-
5.3 ozicing sugar
Priprema: Meringue Shards (for rolling)
- Whisk the egg whites and castor sugar until a stiff meringue forms
- Sieve the icing sugar and fold into the meringue
- Spread on baking sheet paper and bake at 60°C for 1 hour or until the meringue peels off the baking sheet
Tools
- Whisk
- Mixing bowl (s)
- Baking Tray
- Sieve
Ginger Caramel Sauce
Sastojci: Ginger Caramel Sauce
-
1 1/2 cup(s)granulated sugar
-
15.4 grorange juice
-
4.4 ozbutter
-
250 mlcream
-
0.0 grginger
Priprema: Ginger Caramel Sauce
- Boil the sugar, water and orange juice in a saucepan
- In another pot, boil the cream and granulated sugar
- Once sugar is golden caramel colour, slowly pour in the hot cream
- Whisk in the butter while still warm
- Cool and strain before serving
Tools
- Saucepan
- Whisk
- Spatula(s)
- Induction
Snowball Vanilla Mousse
Sastojci: Snowball Vanilla Mousse
-
0.1 ozgelatine powder
-
13.7 ozcream
-
15.4 grVanilla beans
Priprema: Snowball Vanilla Mousse
- Heat the cream and add the gelatine powder mix (3g of powder with 1.5g water)
- Pour hot mixture over the chocolate and stir in the vanilla beans
- Leave to set over night
- Whip the next day
Tools
- Saucepan
- Whisk
- Spatula(s)
- Induction
Cranberry Centre
Sastojci: Cranberry Centre
-
7.1 ozfrozen cranberries
-
0.7 ozCastor Sugar
-
0.0 grorange juice
Priprema: Cranberry Centre
- Preheat the oven to 100°C
- Cook for 2 hours
- Strain using a cloth
Cranberry Compote
Sastojci: Cranberry Compote
-
0.7 ozCranberry juice
-
0.7 ozCastor Sugar
-
3.5 ozfrozen cranberries
-
0.3 ozGlucose powder
-
0.1 ozpectin NH
-
0.1 oztartaric acid
-
0.1 ozCorn flour
Priprema: Cranberry Compote
- Heat the cranberry juice and caster sugar until it becomes syrupy.
- Add the frozen cranberries to the mixture.
- Once the cranberries are warm, add the glucose mixture.
- Heat the mixture to 102°C, then stir in the starch mixed with 8g of water.
- Boil for 1 minute, then freeze the mixture in a mold.
Tools
- Saucepan
- Thermometer
- Spatula(s)
- Induction
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