Instant CH3

Instant CH3

Recipe for 28 Fresh Pastries

Mango Passion Jelly

Used products: Mango Passion Jelly

  • 195 g
    Passion Fruit Puree La Fruitière
  • 105 g
    Mango Puree La Fruitière
  • 60 g
    glucose syrup
  • 60 g
    granulated sugar
  • 4 g
    NH pectin
  • 400 g
    diced mango
  • 1
    vanilla bean
  • Q.S.
    lime zest

Preparation: Mango Passion Jelly

In a pot, bring all the ingredients to a boil. Cook at 65 Brix with refractometer.

Reserve until ready to use.

Chocolate Sweet Dough

Used products: Chocolate Sweet Dough

Preparation: Chocolate Sweet Dough

Mix into Robot Coupe butter, hazelnut flour, almond flour, AP flour, powdered sugar and Cacao Barry Extra Brute Cacao Powder.

Add fresh eggs and salt.

Mix to have a homogenous texture.

Keep it in the fridge.

Roll with rolling pin at 2.5 mm

Bake at 350°F for 8 minutes.

Pastry Cream

Used products: Pastry Cream

  • 300 g
    fresh milk
  • 2
    vanilla bean
  • 74 g
    eggs yolks
  • 30 g
    granulated sugar
  • 24 g
    corn starch
  • 16 g
    gelatine mass

Preparation: Pastry Cream

In a pot, bring to a boil the milk and vanilla bean, pour into the yolks, sugar and starch to temper.

Bring to a second boil with all ingredients.

Add the gelatine.

Set aside, until ready to use.

Meringue for Chocolate Chibouste

Used products: Meringue for Chocolate Chibouste

  • 63 g
    granulated sugar
  • 81 g
    egg whites
  • 20 g
  • 72 g
    glucose syrup

Preparation: Meringue for Chocolate Chibouste

In a pot bring the sugar, water and glucose to a boil to reach 117°C. Mix the egg whites, and slowly pour the syrup.

Chocolate Chibouste

Used products: Chocolate Chibouste

Preparation: Chocolate Chibouste

Mix the pastry Cream with the melted Cacao Barry Ocoa™ Dark Coverture 70%.

Fold in Meringue form previous preparation.

Use as needed.

Chocolate Financier

Used products: Chocolate Financier

Preparation: Chocolate Financier

Put all the ingredients in the Robot Coupe.

Pour into Silpat at 3mm

Bake at 420°F for 4 minutes.