Building garden
- Level:
-
Difficult
Dacquoise
Used products: Dacquoise
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9.3 ozwhite egg
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5.6 ozbrown sugar
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0.3 ozDried albumin
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1.6 ozglucose syrup
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4.4 ozalmond powder
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2.5 ozflour T45
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1.9 ozbrown sugar
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0.1 ozCelery powder
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1.4 ozOlive oil
Preparation: Dacquoise
Make merengue with egg white, brown sugar (158g), dried albumen and glucose.
Sieve other dry mixtures and mix with the meringue lightly.
Add olive oil.
Pipe it into the mold.
Fruit jam
Used products: Fruit jam
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0.1 ozNH pectin
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4.2 oztrehalose
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4.6 ozsugar
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10.6 ozpineapple puree
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1.8 ozorange puree
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3.5 ozyuzu puree
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1.8 ozmango puree
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1/2 piece(s)vanilla bean
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1 piece(s)yuzu zest
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1 piece(s)yuzu juice
Preparation: Fruit jam
Mix sugar, trehalose and pectin.
Mix it with puree and vanilla beans, then boil down.
Add yuzu juice and yuzu zest.
Glaçage Inaya™
Used products: Glaçage Inaya™
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14.1 ozOlive oil
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Q.S.trehalose
Preparation: Glaçage Inaya™
Mix and melt chocolate, Brillance Noir and olive oil.
Glacage at approximately 35℃.
Ganache Celeri
Used products: Ganache Celeri
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1.4 ozpineapple puree
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2.5 ozCelery puree
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1.2 ozinvert sugar
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1.8 ozbutter
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0.5 ozMilk liqueur
Preparation: Ganache Celeri
Warm ananas puree, celery puree and invert sugar. Mix with chocolates and emulsify.
When it becomes below 40℃, add butter and other ingredients.
Praline Zephyr Caramel™
Used products: Praline Zephyr Caramel™
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3.5 ozTuile Chocolat Almond
Preparation: Praline Zephyr Caramel™
Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.
Praline Zephyr Caramel™
Used products: Praline Zephyr Caramel™
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3.5 ozTuile Chocolat Almond
Preparation: Praline Zephyr Caramel™
Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.
Tuile Chocolat Amande
Used products: Tuile Chocolat Amande
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1.6 ozwater
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1.6 ozbutter
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2.6 ozsugar
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0.1 ozCacao powder
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0.8 ozFlour T45 (cake flour)
Preparation: Tuile Chocolat Amande
Warm water and butter until melted.
Add dry mixture and sugar and mix.
Lightly smooth on baking sheet.
Bake at 170℃ for 12 min.
Imbibage
Used products: Imbibage
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3.5 ozSugar
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7.1 ozwater
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0.7 ozcoffee beans
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1.4 ozWhisky
Preparation: Imbibage
Add sugar and make syrup.
When it is cool down, add whisky.
Chocolate Dough
Used products: Chocolate Dough
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4.2 ozbutter
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1.0 ozDCP-22GT
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4.2 ozRoasted Soybean powder
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7.9 ozAll purpose flour
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0.1 ozBaking powder
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0.1 ozsalt
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4.2 ozglucose syrup
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5.3 ozwhole eggs
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4.9 ozmilk
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2.6 ozglucose syrup
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7.9 ozwhite egg
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1.8 ozsugar
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1.8 oztrehalose
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0.2 ozDried albumin
Preparation: Chocolate Dough
Melt chocolates (Cacao Barry - Zephyr Caramel™ 35% and Cacao Barry - Inaya™ 65%) and butter together.
Sieve cacao powder, soybean powder, flour T55, baking powder and salt, then mix with glucose (120g) and whole egg.
Mix everything together.
Make meringue with glucose, egg white, sugar, trehalose and dried albumin.
Mix everything together.
Dacquoise
Used products: Dacquoise
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9.3 ozwhite egg
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5.6 ozbrown sugar
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0.3 ozDried albumin
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1.6 ozglucose syrup
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4.4 ozalmond powder
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2.5 ozflour T45
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1.9 ozbrown sugar
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0.1 ozCelery powder
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1.4 ozOlive oil
Preparation: Dacquoise
Make merengue with egg white, brown sugar (158g), dried albumen and glucose.
Sieve other dry mixtures and mix with the meringue lightly.
Add olive oil.
Pipe it into the mold.
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