Almenar Flavour
- Level:
-
- Makes:
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Recipe for 40 pastries
Peach osmosis
Used products: Peach osmosis
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1.1 lbPinyana’s Yellow Peach ripe and fresh
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5.3 ozluster sugar
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15.4 grascorbic acid
Preparation: Peach osmosis
Let osmotize for 1 hour, reserve and strain
Peach cream and Zephyr™ chocolate
Used products: Peach cream and Zephyr™ chocolate
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12.3 ozTangerine juice Clementine
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2.3 ozUHT egg yolk
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1.1 ozmodified corn starch
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3.5 ozFreeze dried peach powder
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1.1 ozClos Pons mandarin oil
Preparation: Peach cream and Zephyr™ chocolate
Bring the cream boil, bring down the temperature with white crystallized Zephyr™ cover and add the Clos Pons Mandarin oil.
Mountable cream Alto el Sol
Used products: Mountable cream Alto el Sol
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3.9 ozcream
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6.7 ozmilk
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1 piece(s)Vanilla Bourbon scraped
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1.1 ozinverted sugar
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1.6 ozbutter
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2.6 ozUHT Bud
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1.5 lbliquid cream
Preparation: Mountable cream Alto el Sol
Infuse dairy products with sugar and vanilla, strain and add the UHT yolks, confirm temperature of the English cream at 85ºC, add on top of the black crystallized coats and the cream, turbine and chill temperature up to 5ºC, mount on rods.
Chocolate wafer (Biscuit Neula-Catalan)
Used products: Chocolate wafer (Biscuit Neula-Catalan)
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4.4 ozOrganic luster sugar
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4.6 ozflour
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0.5 ozbutter
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0.4 ozegg yolks
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8.8 ozmineral water
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0.1 ozVanilla Beans
Preparation: Chocolate wafer (Biscuit Neula-Catalan)
Sieve flour and cocoa powder, break out the butter and mix it all up, place it in a bottle and cook for the tongue of thin plates, roll up and save.
Pistachio Gianduja Y Pailletée Feulletine
Used products: Pistachio Gianduja Y Pailletée Feulletine
Preparation: Pistachio Gianduja Y Pailletée Feulletine
Brak up the cover, mix with the praline, temper and mix with pistachio praline.
Pistachios Mi Bescuit
Used products: Pistachios Mi Bescuit
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0.9 lbUHT white egg
Preparation: Pistachios Mi Bescuit
Turbine the praline with the white egg, put it in a siphon + 2 loads of CO2 and cook in the microwave in plastic cups for 1 minute
Cookie bath
Used products: Cookie bath
Preparation: Cookie bath
Break up butter and the cocoa paste, sift the brown sugar and mix it all the ingredients, bake in the wafer machine, shape it and set aside.
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