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  • Black Berry Chocolate Joconde

    Butter 100 g
    Almond Paste 75 g
    Sugar 107 g
    Whole egg 125 g
    Cake Flour 112 g
    Baking Powder 1.5 g
    Cocoa Powder (Cacao Barry) 15 g
    Milk 81 g
    Tanzanie 75% (Cacao Barry)  45 g
    Frozen Black Berry

    Whipping Butter & Almond Paste & Sugar together,add in Whole egg
    Swift Flour & Baking Powder & Cocoa Powder all together then adds back into 1.
    Boil Milk then pour into Tanzanie75%, melt it slowly and mix well, cool down to 25~28°C,then mix back to 2
    Pour the dough into moulds
    Bake in 180 oC for 23-25 minutes

  • Hazelnut Caramel Paste

    Glucose 150 g
    Sugar 250 g
    Butter 40 g
    Cream 510 g
    Pure hazelnut paste 100% (Cacao Barry) 130 g

    Caramelize Glucose & Sugar.
    Pour in Butter & Cream,then cool to 105c.
    Cool down then mix in Pure hazelnut paste 100%.

  • Chocolate Cream

    Madagascar 64% (Carma) 160 g
    Claire 33% (Carma) 85 g
    Karluha 60 g
    Cream 36% 225 g
    Glucose 25 g
    Inverted Sugar 25 g
    Coffee Soluble 20 g
    Cream 36% 410 g
    Gelatin 2 ea

    Boil Cream 36% & Glucose & Inverted Sugar & Coffee Powder all together
    Add in soften Gelatin into 1) then pour into Madagascar 64% & Claire 33% to emulsify chocolates and mix well together
    Add in Karluha and mix well, set it into refrigerator for 2 hours
    Re-mix before using it

  • Cocoa Flake

    Icing Sugar 250 g
    Orange Juice 100 g
    Butter 100 g
    Cake Flour 80 g
    Cocoa Powder (Cacao Barry) 25 g

    Swift Icing Sugar & Cake Flour & Cocoa Powder all together
    Add in Orange Juice then mix well
    Mix in melted Butter,rest the dough in refrigerator then spread out in a baking sheet  
    Bake in 180 oC for 7 minutes

  • Raspberry Sorbet

    Raspberry Puree 500 g
    Water 240 g
    Sugar 175 g
    Glucose Powder 25 g
    Stabiliser 3 g

    Cook Water & Sugar all together to 55c
    Add in Glucose Powder & Stabilizer into 1) and mix well
    Mix in Raspberry Puree, making sorbet by sorbet machine

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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