Pyrite
- Level:
-
Difficult
Orange Jam
Used products: Orange Jam
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1.8 ozWater
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1.0 lbFruit'purée concentrated orange capfruit
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3.3 ozSugar
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2.4 ozGlucose
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1 beans(s)Vanilla bean
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1/2 zestOrange zest
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1/4 spoon(s)Baking soda
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0.2 ozSugar
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0.2 ozNh pectin
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15.4 grSalt
Preparation: Orange Jam
Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
Whisk in sugar and pectin. Cook to 103°C.
Add salt and strain.
Coffee Ganache
Used products: Coffee Ganache
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3.5 ozCoffee beans
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5.3 ozWater
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5.3 ozCream
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1.8 ozButter
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1.8 ozGlucose
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0.9 ozInvert sugar
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2.6 ozWhole egg(s)
Preparation: Coffee Ganache
Heat coffee beans and crush.
Add to warmed cream and water. Steep for 5 min and strain.
Scale 190 g of coffee-infused cream, add butter and heat.
Temper in eggs and sugar, and cook to 80°C.
Strain over chocolate and trimoline. Mix smoothly together.
Almond Praline
Used products: Almond Praline
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14.1 ozSugar
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3.5 ozWater
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1/2 beans(s)Vanilla bean
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0.1 ozSalt
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1.3 lbBlanched almond (whole)
Preparation: Almond Praline
Mix water and sugar, and cook to 118°C.
Add vanilla and warmed almonds. Caramelise.
Spread out to cool and grind to paste with salt.
Almond Nougatine
Used products: Almond Nougatine
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7.1 ozSugar
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0.7 ozGlucose
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4.6 ozFlaked almonds
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1 spoon(s)Butter
Preparation: Almond Nougatine
Carmalise sugar and glucose.
Add sliced almonds and stir in butter.
Roll out until thin.
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