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Quetzal

  • MILK CHOCOLATE AND LIQUORICE ICE CREAM

    Water 537 g 
    Skimmed powdered milk 44 g  
    Glucose atomized DE 250 g    
    Sucrose 50 g
    Ice cream stabilizaer 4 g
    Egg yolk 25 g
    Liquorice bean 10 g   
    Inverted sugar Tremoline 100 g
    Lactee Barry Milik Couverture 180 g 

    Blend the stabilizer and sucrose
    Temper the water, powdered milk, glucose atomized, liquorice bean and tremoline
    Blend the two groups
    Mix the egg yolks and part of the tepid water
    Finally, add the couverture and blend all ingredients
    Heat it up to 85ÂșC and cool it down quickly
    Ripe it in cold and butter it in the ice cream freezer
    Mould it in a half egg shape previously frozen and greased with oil
    *deep" it in cold water to unmold it. 

  • CARAMEL COATED PINE NUT

    Water 30 g   
    Sugar 100 g 
    Pine nut 200 g 
    Gold powder 1 g  

    Boil the water and sugar
    Once it is ready add the raw pine nuts
    Spread over a silpat mat and sift it to avoid too much sugar
    Coat it in gold

  • CHERRIES OSMOTISED IN LIQUORICE

    Pieces of cherry from Jerte 100 g
    Dry Liquorice 150 g

    Cut cherries in discs and put them together with the dry liquorice into a vacuum bag. Vacuum at 100%

  • Finishing

    WHITE CHOCOLATE PLUME AND MATCHA TEA
    Blend a bit of tempered white chocolate and matcha tea
    Comb the plume over the transfer sheet and shape it

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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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