RECOVERY DRAGEE : PROTEINS + ANTI INFLAMMATORY
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Good to go
- Level:
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Easy
- Makes:
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Ingredients for approx.10 kilos
PUMPKIN SEEDS GIANDUJA - MATCHA - LIME & GINGER Developed in collaboration with a nutritionist, discover the second dragee of the Performance kit: "ACTIVATION DRAGEE: CARBOHYDRATES
WHITE CHOCOLATE – MATCHA - LIME GIANDUJA
Used products: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA
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Q.S.pumpkin seeds
Preparation: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA
Pumpkin seeds paste
- Dry the pumpkin seeds in the oven at 80°C for 24 hours.
- Grind and make a paste in the food processor, finish by refining in the grinder until having a smooth texture.
Used products: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA
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1220 gPumpkin Seeds Paste
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80 gMatcha Green Tea Powder
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20 glime zest
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20 gSalt
Preparation: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA
- Melt the chocolate and mix with the rest of the ingredients.
PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES
Used products: PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES
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1515 gCandied ginger cubes
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5211 gPumpkin seed, matcha green tea and lime gianduja
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800 gMatcha Green Tea Powder
Preparation: PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES
- Cut the required amount of candied ginger into cubes, dry and coat with dextrose.
- Sift before putting in the dragee-making machine.
- Pour step by step the gianduja melted and cooled to 30ºC over the ginger cubes.
- The aim is to coat the product as the gianduja crystallises and the product forms a round shape.
- Once all the gianduja is incorporated, add the white chocolate melted and cooled to 35ºC.
- Once the dragée is round shaped, set the hot air to have a perfect round-shape dragee. Set the cold air for the dragee crystallisation.
- Once crystallised, heat with a hot gun to slightly melt the outer layer of the drageée. Add the green tea powder to cover the dragee with a thin matcha powder layer and stop the machine.
- Once crystallised, sift the excess of tea powder. Reserve.
*The rotation and temperature indications depend on the quantity, the product shape and the room temperature.
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