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Baking Mats and Liners
Chocolate and Confectionery Equipment
Glucose Syrup 42DE 274g
Strawberry puree 250g
Tahitian Vanilla Bean 1 piece
Chocolate Couverture Milk 38% 95g
Gelatin 120 Bloom 20g
Water for Gelatin 100g
Red Hydro soluble Coloring 5g
Mix the gelatin with water. Bring the sugar and glucose to a boil and make a caramel at 180ºC.Heat the strawberry puree with the vanilla pulp, and pour it into the Caramel. Transfer the mixture into a different bowl and add the chocolate, the red coloring, and the gelatin. Mix the glaze for at least 2 minute with a hand mixer. Strain it, cling it and let it cool in Blast Chiller. Use it at 30-32 ºC.
Gelatin 120 Bloom 35g
Cream 35% Fat 1000g
Caster Sugar 180g
Light Yogurt 500g
Powdered Yogurt 15g
Strawberry Puree 400g
Strawberry Jam 200g
Water for Gelatin 175g
Hydrate the Gelatin in water. Mix the strawberry puree, and the jam, and heat to 40 ºC, and melt in it the sugar. Mix 1/3 of the mixture to the previously heated gelatin (in microwave). Add in the rest (2/3) of the mixture.
Mix the Light yogurt to the Yogurt powder, and whisk in the fruits and gelatin mixture. When the mixture reaches the temperature of 30 ºC, fold the slightly whipped cream to lighten the mixture. Use right away.
Caster Sugar 100g
Lemon Juice 15g
Clementine Juice 100g
Clementine zests 2g
Bring to a boil the water and sugar. Let it cool, and add the clementine zest, the clementine Juice and the lemon Juice
Clementine Pulp 180g
Water for gelatin 20g
Clementine zestccc 2g
Hydrate the gelatin with water. Heat to 40 ºC, the clementine pulp, add the grated peel, and melt in the sugar. Mix 1/3 of it to the gelatin, previously heated in the microwave. And fold in the remaining 2/3.
Egg Yolks 75g
Potato Starch 75g
Clementine zest 2g
Whip the eggs, the yolks with the sugar and the clementine zest. Sift together the flour and potato starch twice, till they are perfectly blended. When the eggs are ready, stop the mixer, and gently fold in the powders, by mixing them with a spatula. Spread the batter into 6mm high chablons and let it bake for 9 mm at 200 ºC.
Baking Powder 5g
Confectionery Sugar 450g
Vanilla Bean 1 piece
Clementine zest 2g
In a mixer mixing bowl, whisk the butter, sugar and clementine zest. Mix the salt, the vanilla bean pulp into the eggs. Fold the egg mixture slowly into the first mixture, and mix to get a uniform mix.
Fold in then, the flour previously sifted with the baking powder. Mix again to get a homogeneous batter. Set aside to cool in refrigerator for 12h, wrapped with a plastic film.
The following day, Spread the dough in a 3mm layer, and cut out squares 1cm smaller than the Silikomart BUBBLE Mold width. Bake for 20-25mn at 160-170 ºC.
Make an insert of 170 x 170mm with the Pate Sable, and a thin layer (4mm) of Clementine Coulis. Blast freeze, and add on it a thin layer of Clementine Genoise previously soaked in the clementine Sauce.
Leave in the Blast freezer, till everything get frozen. Pour a layer of the strawberry Mousse, into the BUBBLE Mold, and insert the previous frozen insert, leaving the side of the genoise touching the mousse. Put back to the Blast Chiller at -18 ºC, unmold, and spray with melted colored cocoa butter (at 30 ºC).
Preheat the strawberry glaze at 30 ºC, and pipe in small bits in between the Bubbles cavities.
Serve at 4 ºC.
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