Srednje tezine
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Good to go
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Good for freezing
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Chocolate Innovation
Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea...
- rok trajanja:
- 2 days
- Conservation:
- 4 Celsius
Containing: 5 Components
Basic joconde sponge
Sastojci: Basic joconde sponge
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1.2 lbwhole eggs
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5.6 ozicing sugar
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2.8 ozinvert sugar
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14.1 ozegg whites
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6.0 ozsugar
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7.1 ozall-purpose flour
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3.9 ozbutter
Priprema: Basic joconde sponge
- Mix the eggs with the almonds and icing sugar. You can use a food processor if you like.
- Separately, beat the egg whites with the sugar.
- Melt the butter and add a little bit of the initial batter to it. Set aside to be incorporated later.
- Mix the two batters, always adding the egg mixture to the whipped egg whites first. Add the dry ingredients, mixing carefully. Finally, add the meltedbutter mixture.
- Once everything is mixed, spread on 2 trays on 1 cm thickness and bake at 240°C.
- Set aside.
Ruby chocolate mousse
Sastojci: Ruby chocolate mousse
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0.9 lbwater
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1.7 ozbeetroot powder
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1.4 ozHibiscus- blackcurrant tea
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2.6 ozgelatin mass
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2.1 lbSoft whipped cream 35 %
Priprema: Ruby chocolate mousse
- Dissolve the beetroot powder into the hot water
- Poor the tea and let infuse 3mn max
- Sift into the ruby chocolate
- Add the gelatin mass
- Mix well with and elmusion blender
- At 40 C add the soft whipped cream
- Spread onto the Joconde biscuit
- Add the second biscuit on top of the chocolate mousse
Raspberry confit
Sastojci: Raspberry confit
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2.3 ozglucose
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2.9 ozsucre (1)
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0.4 ozpectin NH
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1.4 ozsucre (2 )
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1.4 ozLemon juice
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6.9 ozraspberry puree
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6.9 ozIQF RaspberrY
Priprema: Raspberry confit
- Heat the purée + IQF raspberry into a pan
- Add the glucose and the sugar (1 )
- Mix the sugar (2) and the pectin Nh together
- Poor into the pan with the purée
- Bring to a boil
- At the end add the lemon juice
- Let cool down before using
Pâte sucrée
Sastojci: Pâte sucrée
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7.7 ozAll purpose flour
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0.8 ozCornstarch
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1.9 ozalmond flour
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0.1 ozsalt
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4.8 ozicing sugar
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4.8 ozbutter
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1.9 ozwhole eggs
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1 UnitVanilla bean
Priprema: Pâte sucrée
- Sift all flour + cornstarch + Salt and almond flour
- Mix thesoft butter + icing sugar
- add the rest of powder
- poor the whole eggs
- Be careful not over mixing
- Put into the fridge
- Spread on 1mm
- Cut the desire form
- Cook at 160 C during 12 mn
Hibiscus Strawberry Jelly
Sastojci: Hibiscus Strawberry Jelly
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8.8 ozstrawberry juice
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1.4 ozsugar
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0.5 ozHibiscus Flowers
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1.1 ozgelatin mass
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Q.S.neutral glaze
Priprema: Hibiscus Strawberry Jelly
- Produce the strawberry juice with 500 g strawberry and 50 g sugar ( bain-marie )
- Sift the juice after 1 hour cooking
- Infuse the flowers during 3 mn
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