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Spicey flavor

  • Chocolate glassage

    Cream 38% 150 g
    Water 75 g
    Cacao powder 85 g
    Sugar 200 g
    Gelatin 15 g

    All ingredients, without gelatin boil to 101°C.
    Allow to cool at 60°C.
    Add gelatin, cool to 30°C.

  • Hazelnut crumble with spices

    Broken hazelnut 100 g
    Flour 100 g
    Butter 100 g
    Sugar 100 g
    Spice 10 g

    Mix all ingredients, make a shape, and bake it at 180°C to brown color.

  • Spicy sponge “Madelina”

    Butter 100 g
    Flour 120 g
    Sugar 60 g
    Bake powder 5 g
    Eggs 125 g
    Sugar 65 g
    Milk 50 g
    Salt 1,5 g
    Spice 1,5 g

    Soft butter mix with flour, milk and sugar (60 g), salt, bake powder and spice.
    Beat eggs with sugar.
    Mix all ingredients.
    Make a layer 1cm and bake at 170°C for 12 min.
    Allow to cool.

  • Butter cream

    Mascarpone cheese 200 g
    Icing sugar 30 g
    Whipped cream 100 g
    Vanilla pod 0,5 g

    Vanilla seeds cheese and icing sugar mix to homogeneous structure, add cream.
    Make a shape.

  • Mango jelly

    Mango puree 250 g
    Passion fruit puree 50 g
    Sugar 60 g
    Agar 7 g
    Gelatin 5 g
    Fresh thyme 4 g

    Boil all purees add sugar with agar and fresh thyme.
    Boil of all.
    Cool to 80°C, add gelatin.
    Allow to cool.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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