Raspberry Alto el Sol Tart Tokyo
- Level:
-
Medium
Shortbread dough
Used products: Shortbread dough
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7.9 ozButter
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9.9 ozT55 flour
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4.4 ozIcing sugar
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0.6 ozEgg yolks
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0.1 ozOrange zest
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0.1 ozLemon zest
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0.2 ozMaldon salt
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1 pod(s)Vanilla bean
Preparation: Shortbread dough
Mix using 25% flour method.
Roll to 3mm thickness.
Rest in freezer.
Bake in 6.5cm rings.
160C.
Hazelnut Cream
Used products: Hazelnut Cream
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5.4 ozButter stored at ambient temperature
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5.4 ozIcing sugar
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5.4 ozHazelnut flour
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0.6 ozCorn starch
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3.0 ozWhole egg(s)
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0.1 ozMaldon salt
Preparation: Hazelnut Cream
Cream butter.
Add dry ingredients.
Add whole eggs.
Rest in chiller.
Tanzania Raspberry Cream
Used products: Tanzania Raspberry Cream
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1.2 lbRaspberry puree
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4.7 ozWater
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3.0 ozSucrose
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2.3 ozInvert sugar
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3.7 ozEgg yolks
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1.8 ozCorn starch
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0.1 ozCream of tartar
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4.6 ozChd-s1zpebio
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0.4 ozCocoa mass
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0.1 ozMaldon salt
Preparation: Tanzania Raspberry Cream
Make pastry cream base.
Pasturize to 85C.
Emulsify with Couverture.
Allow to chill.
Raspberry jam
Used products: Raspberry jam
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8.8 ozFrozen raspberries
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2.6 ozSucrose
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1.8 ozDextrose
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0.2 ozNh pectin
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0.7 ozLemon juice
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2.6 ozFreeze-dried raspberries
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0.2 ozSumac powder
Preparation: Raspberry jam
Warm raspberries with Sucrose
At 40C add dextrose +Pectin+sumac
Boil 1min and pour over lyo raspberry.
Finish
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