Kaleidoscope
- Level:
-
Difficult
Chocolate crepe
Used products: Chocolate crepe
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160 gWhole eggs
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15 gSugar
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0,8 gSalt
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56 gRice flour
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24 gDcp-22gt
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53 gButter
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267 gMilk
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0,3 gOrange peel
Preparation: Chocolate crepe
Combine eggs, sugar and salt.
Whisk in dry ingredients then add melted butter.
Add milk and orange peel then strain.
Vanilla rolled biscuits
Used products: Vanilla rolled biscuits
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100 gButter
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100 gPowdered sugar
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100 gEgg white
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100 gCake flour
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1 gVanilla essence
Preparation: Vanilla rolled biscuits
Spread on a stencil, 11 cm diameter
Bake at 170° C during 7 minutes then make a flat ice cream cone shape.
Yuzu jam
Used products: Yuzu jam
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60 gYuzu puree
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30 gSugar
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2,5 gPectin
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Q.S.Sansho spice
Preparation: Yuzu jam
Boil all the ingredients then let them rest.
Vanilla cream
Used products: Vanilla cream
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550 gCream 42%
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44 gSugar
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3 gVanilla stick
Preparation: Vanilla cream
Whip all the ingredients.
Early grey ganache
Used products: Early grey ganache
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100 g35% cream
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22 gInvert sugar
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15 gSugar
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7 gEarl grey tea leaves
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20 g35% cream
Preparation: Early grey ganache
Mix 100 grams light cream, sugar and invert sugar.
Heat to 70°C.
Add tea leaves then simmer for 3 min.
Strain and add 20 gr of cream then make a ganache.
Crystallized nuts
Used products: Crystallized nuts
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125 gNao-sa-man70wh
Preparation: Crystallized nuts
Fold jam, cream, ganache and nuts with crepe.
Place the crepe into rolled cookie then cover with agar film bag.
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