Nomad ch3

Nomad ch3

Recipe for 28 To Go Pastries

Pate a Gaufre

Used products: Pate a Gaufre

Preparation: Pate a Gaufre

Paddle yolks in with the dry ingredients (pastry flour, cornstarch, salt, baking powder, Cacao Barry – Extra Brute.

Mix milk, vanilla extract, egg whites and sugar. Slowly add to above dry ingredients.

Scrape the sides and add melted butter.

Make a French meringue.

Fold into the rest of the mix.

Bake in the waffle machine

Lemon Jelly

Used products: Lemon Jelly

  • 200 g
    Candied Lemon Zest
  • 15 g
  • 37 g
    inverted sugar
  • 2
    vanilla bean
  • 45 g
    granulated sugar
  • 6 g
    NH pectin

Preparation: Lemon Jelly

Boil everything together at 70 Brix in the refractometer.

Chocolate Caramel

Used products: Chocolate Caramel

Preparation: Chocolate Caramel

Make a caramel with glucose, sugar and vanilla bean.

Deglaze with cream and salt.

Pour over Cacao Barry Ocoa™ 70% and Cacao Barry Excellence 55%.

Pour inside waffle mold before baking with the pate a gauffre.

Lemon Vanilla Parfait

Used products: Lemon Vanilla Parfait

  • 270 g
    Heavy Cream 35%
  • 90 g
    pâte à bombe
  • 70 g
    Meyer Lemon Juice
  • 4 g
    Meyer Lemon Zest
  • 2
    vanilla bean
  • 120 g
  • 16 g
    gelatine mass

Preparation: Lemon Vanilla Parfait

Whip the cream, mix with pate a bombe.

Add the meyer lemon zest and juice and vanilla bean, fold in the meringue.

Melt gelatine and add to the mix.

Pipe into mould.

Cooked sugar for Parfait

Used products: Cooked sugar for Parfait

  • 120 g
    granulated sugar
  • 125 g
    glucose syrup
  • 35 g

Preparation: Cooked sugar for Parfait

Cook all the ingredients to 120° C

Pate a Bombe for Parfait

Used products: Pate a Bombe for Parfait

  • 52 g
    cooked sugar
  • 108 g
    egg yolks

Preparation: Pate a Bombe for Parfait

When the sugar is at 120° C, pour onto yolks.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

Meringue for Parfait

Used products: Meringue for Parfait

  • 135 g
    cooked sugar
  • 80 g
    egg whites

Preparation: Meringue for Parfait

When the sugar is at 120°C, pour onto whites.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

Chocolate Sponge

Used products: Chocolate Sponge

Preparation: Chocolate Sponge

Whip eggs, sugar and vanilla extract.

Add baking powder, baking soda, Cacao Barry - Extra Brute 100%, salt and water.

Mix crème fraiche and Cacao Barry - Grand Caraque 100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350°F during 6 minutes.