Raspberry Alto el Sol Tart Tokyo
- Level:
-
Medium
Shortbread dough
Used products: Shortbread dough
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225 gButter
-
282 gT55 flour
-
125 gIcing sugar
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18 gEgg yolks
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2 gOrange zest
-
2 gLemon zest
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5 gMaldon 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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154 gButter stored at ambient temperature
-
154 gIcing sugar
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154 gHazelnut flour
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16 gCorn starch
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84 gWhole egg(s)
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2 gMaldon 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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532 gRaspberry puree
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132 gWater
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86 gSucrose
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66 gInvert sugar
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106 gEgg yolks
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52 gCorn starch
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2 gCream of tartar
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130 gChd-s1zpebio
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10 gCocoa mass
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4 gMaldon 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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250 gFrozen raspberries
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75 gSucrose
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50 gDextrose
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5 gNh pectin
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20 gLemon juice
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75 gFreeze-dried raspberries
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6 gSumac 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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