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L3

  • Brown Sugar Caramel

    Dry candy:

    • Cassonade sugar 200 g
  • Bitter Biscuit

    Spill in the cutter:

    • Marzipan paste 89 g
    • Egg 28 g
    • Yolk 67 g

    Add little by little:

    Whip apart and unite:

    • Yolk 84 g
    • Sugar 56 g

    Bake at 190 °C for 7-8 min. on the moulds.

  • Nut Creamy

    Make an English cream with:

    • 35% cream 178 g
    • Yolk 53 g
    • Sugar 44 g

    Add:

    Once obtained the mixture put it inside the circle with the nut and gruè cous cous under , add a cacao biscuit over and freeze.

  • Cacao glaze

    Boil at 104 °C:

    • Water 1100 g
    • 35% cream 1000 g
    • Cacao 500 g
    • Sugar 1100 g
    • Glucose 500 g

    Soften and unite:

    • Isinglass 50 g

    Unite the isinglass when the mass is tepid and cover it with a film. Use a 30-35 °C.
    Once obtained the caramel, stend between two Silpat with the rolling-pin. Make cool crumble and put over the cacao biscuit.

Robot Coupe
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Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
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Miwe
 Bragard
Elishout
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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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