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Home > Recipes > Pastry > Entremets > Aymara

Aymara

Ingredients:

Borracho chocolate (Tipsy chocolate)

Preparation Ingredients

Prepare the first dough with

 

 250 g self-raising flour
25 g baker's yeast 
125 g water
Leave to rest for abour one hour  
Cover with soft flour
Resume mixing in the same way as when preparing brioche.
Add sugar, salt, cocoa, eggs.		 500 g soft flour 
200 g sygar
50 g (approx.) water
12 g salt
25 g cocoa powder Extra Brute
200 g œufs
Ensure that there is no water on the sides and finish by adding 250 g butter
t.s. candied orange

Spicy syrup

Preparation Ingredients
Add all the ingredients 1 l. mineral water 
400 g sugar
1 unit. star anise
1 unit. orange
50 g Passion fruit 
t.s. curry powder
t.s. Jamaican spice
Simmer  

Alto el sol chocolate ice-cream

Preparation Ingredients

Mix all the ingredients at 85 ºC

 1826 g whole milk
630 g powdered milk (0 %)
543 g cream (35 %)
114 g sucrose
157 g invert sugar
122 g dextrose
665 g dark chocolate Alto El Sol
10 g stabilizing agent
4 g chinese spices
Pour over the coating
Fry at about 2ºC  
Allow to mature between 4 and 48 hours  
Churn  

Champagne and Cherry Iced Drink

Preparation Ingredients
Heat the water with the sugar, lemon and the pulp at 40°C 100 g water
140 g cherry flesh 
50 g lemon peel 
80 g sugar
Cover with 600 g Champagne
Freeze  

Isolmat caramel

Preparation Ingredients
Bring to boil at 180ºC 1000 g Isomalt
Add carefully 8 g eau
Allow to rest for a few minutes  
Prepare some bell shapes on a silicon cover and wooden board  
Add a little in a circle (silicon cover, wooden board and circle must be at around 50 ºC )  

Preparation

Preparation Ingredients
Place in a soup dish the savarin
Pour on a little brut Champagne
Fill the middle of the savarin with diced fresh cherry
the iced drink
the ice cream on top
Decorate with citronnella
Place on top  the Isomalt bell