William’s

Romain Renard

Srednje tezine

Makes : 6 entremets of 16cm diameter

Good to go
Good for freezing

Delight in a fusion of surprising flavors of chocolate and innovation.

Delight in a fusion of surprising flavors of chocolate and innovation.

rok trajanja:: 3 days
Conservation:: +3 Celsius

Containing: 6 Components

Napišite komentar Sačuvajte

7.1 oz

Carma Couvertures - Black Zabuye 83% - coins - 1.5kg bag
1.1 lb

pecan nuts
13.4 oz

sugar
1.6 lb

Whole egg
7.1 oz

Butter softened
5.6 oz

Egg whites
2.8 oz

sugar

Combine the pecan nuts and sugar in the Robot-Coupe and mix well.
Add the eggs and mix for 10mns.
Add the melted chocolate then the soft butter, mix again.
Whip the egg white with sugar and fold in the previous mix.
Bake at 175 Celsius for 20/25 min.

1.3 lb

pear puree
1.8 oz

Glucose
3.5 oz

sugar
0.5 oz

pectin NH
1.4 oz

sugar
0.6 oz

gelatin powder
3.2 oz

water
1.3 lb

pear william
0.4 oz

fresh lemon juice

Combine the gelatin powder with the water.
Warm up the puree, the glucose and the first part of the sugar together.
Combine the rest of the sugar and pectin together and add it to the hot puree.
Boil for a minute.
Add the diced pears and lemon juice.
Reserve in the fridge.

9.5 oz

CHM- N025SERIE6
4.8 oz

Cream 35 %
0.5 oz

Invert sugar
0.5 oz

Glucose
1.0 lb

Cream 35%

Melt the chocolate.
Boil the cream, inverted sugar and glucose together.
Pour on top of the melted chocolate.
Mix then add the rest of the cold cream.
Leave in the fridge for 6 hours minimum.

1.1 lb

CHM- N025SERIE6
0.0 gr

Sea salt
0.0 gr

vanilla powder

Temper the CARMA Seriz 35%.
Add the vanilla powder and the Fleur De Sel.
Spread between 2 plastic sheets and leave to crystalize.

11.5 oz

Carma Couvertures - Dark Joukuk 70% - coins - 1.5kg bag
6.5 oz

sugar
1.4 oz

water
3.2 oz

Whole egg
3.7 oz

Egg yolks
1.0 lb

Cream 35 %

Whip the cream and reserve in the fridge.
Melt the chocolate at 50 Celsius.
Cook the sugar and water at 125 Celsius and pour it on top of the egg /egg yolks and make a sabayon.
Whip until cold.
Add a bit of cream to chocolate and mix well then combine all together.

10.6 oz

CHM- N025SERIE6
10.6 oz

sugar
10.6 oz

Glucose
5.3 oz

water
7.1 oz

sweetened condensed milk
0.7 oz

Gelatin powder 200 bloom
3.5 oz

water
15.4 gr

bronze powder

Combine the gelatin (20g) and water (100g).
Bring to a boil sugar, glucose, water, condensed milk.
At 80d pour onto melted chocolate.
Add the gelatin mass.
Glaze at 35c.

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