CHRISTMAS PASTRY by Marike Van Beurden

Transcription

1 CHRISTMAS PASTRY by Marike Van Beurden Sosa Ingredients S.L. Pol.Ind. Sot d Aluies, s/n MOIÀ / CATALUNYA / SPAIN T / F / Sosa@Sosa.cat /

2 christmas tree Star crispy Sosa Coco Cookies Pieces Andoa 70% Chocolate Sosa Chocolate 51% Peta Crispy Sosa Freeze Dried Orange Powder Sosa Neula Crock Olive Oil g 30 g 8 g Melt chocolate and mix all ingredients together, roll out in between 2 plastic sheets at 35mm and crystallise. Use star cutter Orange truffle sponge 3 Andoa 70% Chocolate 3 2 Sosa COLD CONFIT Orange Peel Paste Melt butter and chocolate, mix without incorporating air the sugar, eggs and orange peel. Combine all spread out and bakes at 170C for about 6min (makes a 60x40 tray). Peanut Caramel Glucose Sosa 260 g Mandarin Salt Sosa g Sosa Salted Fried Peanut 1 Melt the glucose and make a caramel with the sugar, clench with the hot cream. Add the salt, butter and chopped peanuts. Pour into the silicone moulds freeze. Chocolate & Clementine mousse PAB Mandarin puree Egg yolk Cook till 82ºC, Whip in the Kitchen Aid Mousse PAB mandarin 1 Mandarin puree Andoa chocolate 1 27 Mandarin peel Fruit & Sauce Sosa 1 Make a ganache with the puree (45C) add the PAB and the peel last the whipped cream. Pipe into small stone moulds, press the caramel in the middle close with the sponge. Freeze and dip in the coating. Mandarin Chantilly Gel Mandarin puree Sosa Ultratex 3 Blend together in the thermomix. Chantilly Mandarin gel g 1 Mix together and pipe in tree shape, fill the middle with chocolate mousse and mandarin peel. Green chocolate spray Cocoa butter Sosa Green Laca Colouring Powder 3 g Sosa Brown Laca Colouring Powder 0. Melt cocoa butter, blend in the colouring strain Temper to 32Cº and spray the Mandarin chantilly trees Sprinkle with Gold powder Coating Andoa 70% Chocolate Cocoa butter Sosa Roasted Peanut Pieces Sosa Melt chocolate and butter add the nuts. Decorations Sosa Gold Peta Crispy Chocolate stars Chocolate disks Sosa Gold Colouring Powder alcohol

3 Gonna be a pink Xmas Sable dough Sosa Icing sugar Cake flour 17 4 Soften the butter, add icing sugar, yolks and last the cake flour. Roll out, (3.5 thickness) cool and cut rounds Bake at 150 C for 10min Crispy Shortbread 1 Sosa Neula Crock 240 g Sosa Freeze-Dried Raspberry Powder Olive oil Melt the chocolate and mix all ingredients together. Roll out on 2mm, crystalize and cut in rounds outer ring 15.5cm inner 9cm Cactus flower sponge Cactus flower puree Egg yolk 3 Sosa Raw Marcona Almond Flour Whip up the puree, sugar and albuwhip, add the yolks in the end mix with the almond powder and flour, last add the melted butter Spread out on a silpat (makes 1 60x40tray). Bake at 160C for 6 min. Cutters 9cm inner ring 15.5 outer ring Cactus flower cream Cactus flower puree Sosa Gelcrem Hot 13 g Blend both ingredients together, cook in the thermomixer count 5 for each cake, spread out on the frozen raspberry marmalade Raspberry marmalade IQF raspberry 2 2 Sosa Pectin NH 6 g Premix the pectin and sugar together, add to the raspberries when they are at 40C and bring to boil. Spread out in the rings count each Cava, cactus flower & raspberry mousse Gel Cava Raspberry puree Sosa Ultratex 3 Cactus flower Meringue Cactus flower puree Pink Cava Sosa Dextrose Whip all together to a strong meringue 7 7 Mousse Gel Raspberry puree Meringue Sosa Bovine Gelatine g Mix the gel and puree, add melted gelatine. Combine with meringue and cream. Glazing Raspberry & Cactus flower Puree Raspberry Cactus flower puree 3 Sosa Pectin NH 13 g Sosa Glucose 1 Sosa Trehalose Premix pectin with trehalose, add a part of the water at 40ºC. Warm up puree, water and glucose when at 40C add the pectin mixture and bring to boil. Scoop off the foam, best to let it rest for one day. Add 1.6 g sparkling silver colour. Glaze on a frozen cake glazing at 30C Coconut flexible ganache Coconut Puree Sosa Agar Agar Sosa Liquid Sorbitol 34 g Sosa Bovine Gelatine Opalys 33% Couverture Sosa White Laca Colouring 1 g Hydrate the gelatine with water. Bring to boil the puree, agar and sorbitol together, add the gelatine masse Make a ganache with the chocolate and colouring. Poor into a tray, let it set before cutting thin stripes for the side of the cake Extra ring & silver stars Pink paroling chocolate colour spray

4 Nutty Christmas Golden snow Milk chocolate Sosa Roasted Almond Pure Paste Maltosec Sosa Gold Colouring Powder Sosa 1 Melt chocolate and mix together with the paste and maltosec. Let it set then blend in the mixer with the gold powder. Tart dough Sosa Icing Sugar Cake flour 17 4 Soften the butter, add icing sugar, yolks and last the cake flour. Roll out, (3.5 Thickness) cool line the tart rings. Bake at 150 c for 20min Pear & walnut sponge Pear puree 1 Albuwhip Sosa Trehalosa Sosa Yolks 3 Walnut flour Sosa Baking Powder Sosa 3 g Whip up the puree, water, sugar and albuwhip add the yolks in the end mix with the almond powder and flour, last add the melted butter spread out on a silpat (makes 1 60x40tray). Bake at 170Cº for 5 min Crispy gianduja Gianduja Sosa 1 Milk chocolate 1 Cantonese Sesame Sosa Melt gianduja add the sesame seeds spread out on the sponge. Let it set before cutting the sponge in the size of the inside of the tartshell. Pear Fruit&Sauce Strain the Fruit&Sauce and place in each tart Pear & liquorice cream Pear puree Gelcrem Hot Sosa 2 Egg 1 un Sosa Liquorice Compound Blend first 3 ingredients together in the thermometer, bring to boil. Add paste after cooking. Cool down before piping in each tart. Pear, liquorice and chocolate cremeux Pear puree 27 Yolks 123 g Milk chocolate Dark chocolate 65% 7 Sosa Liquorice Compound 1 Cook in the thermomix till 82ºC the puree and yolks. Add the chocolate and paste. Pipe into the moulds 12g each and press frozen Fruit&Sauce pear filling inside (6g) Roasted almond, pear & chocolate mousse Anglaise Pear puree Yolks Cook all together to 82Cº Mousse Pear anglaise Milk chocolate Gelatine Bovine Sosa Sosa Roasted Almond Pure Paste Pear gel g 88 g Make a ganache with the anglaise and chocolate, add melted gelatine masse. Add pure paste & pear gel, last the whipped cream. Pipe into the mould and press the filling inside. Frozen press two halts together before glazing. Cacao glazing 2 Glucose Bitter Cocoa Powder Gelatine masse 6 Cook sugar and water till 115ºC Boil cream, glucose and cacao powder and clench the sugar bring back to boil, sieve and add gelatine mass not hotter then 70ºC to avoid extra air bubbles. Glaze at 35ºC. Pear gel Pear purée Glecrem Universal Sosa Extras Chocolate decors 600 g 6

5 TURRÓN CHRISTMAS TREE by marike van beurden Crispy Sosa almond pralicroc Sosa roasted almond pieces Sosa neulacrock Sosa neutral peta crispy Sosa speculoos biscuit pieces 70 % Chocolate Milk chocolate Sosa Miroir salt 140 g g g 3.5 G Melt the chocolate and mix with the pralicroc. Mix all ingredients together and roll out on 3mm. Let it set before cutting rounds, cover both sides with a thin layer of chocolate to keep them longer crisp. Biscuit mirliton coconut Yolks Sosa bio unpeeled almond flour Sosa mashed coconut Sosa traditional pastry custard powder Sosa vanilla pure extract Sosa exhaust vanilla Sosa COLD CONFIT lemon zest compound Sosa emulsify paste Whip up all ingredients together. Bake at 170ºC. 90 g 230 g 30 g 2 40 g Pabana pannacotta Milk 340 g Sosa propannacotta (iota) 1 60 g Cocktail pabana purée 3 Mix sugar and propannacotta, cook with the cream and milk. Mix in the puree, use the hand blender. Exotic fruits marmalade Sosa mango Fruit&Sauce Sosa passion fruit concentrated jam Mango purée Sosa bovine gelatine g 3 Turrón mousse Milk Sosa granulated turrón pure paste g Sosa guar gum 4 g Sosa bovine gelatin 1 60 g Warm up the milk slightly, add the gelatine melted and mix with the turrón pure paste. Mix with the guar gum. And last the whipped cream. Glazing Sosa glucose Condensed milk Sosa bovine gelatin Sosa silver colouring powder Sosa white colouring powder g 2 33 g 500 g q/s q/s Mix water and gelatine. Heat up the water, sugar and glucose till 90ºC. Add the condensed milk and below 70ºC the gelatine. Mix with the white chocolate till obtained a smooth air bubble free glazing. Add colouring. Glaze at 27ºC. Decor Chocolate Christmas tree Dobla chocolate snowball Chocolate small red ball

6 Pear&Cinnamon BELLE HÉlÈNE Cake Pear cake dough (Make 2 moulds) Salt Pear purée Sosa cinnamon powder Sosa roasted hazelnut flour Sosa cornstarch Sosa baking powder Sosa emulsion paste Sosa COLD CONFIT lemon zest compound Sosa pear Fruit&Sauce 163 g 228 g 0.3 G g 1.3 G 117 g 6 13 g 4 g 1.3 G 26 g 1 Place room temperature puree in a food processor or thermomix mix with emulsion paste. Slowly add butter till a emulsion is achieved. Place all ingredients except the pear butter in the robot coupe and mix till smooth, add the pear butter. Place 340g of dough in each prepared mould and bake at 170ºC for min. Cool down before cutting the tip off and in 16cm long and freeze. Chocolate & roasted hazelnut coating Sosa roasted hazelnut pieces 1 Cocoa butter 2 Chocolate 2 Melt cocoa butter & chocolate. Add nuts. Dip in 30ºC coating, cake from blast freezer. Pear chantilly Gel Pear purée Sosa gelcrem cold 400 g Chantilly 190 g Pear gel 400 g Sosa vegetal gelatin 4 g Pre mix gelatine, melt and mix all together. Pipe on top of the cake. Decor Dark chocolate reindeers Gold sheet Sosa COLD CONFIT 1x1 pear cubes Sosa freeze-dried marigold petals Sosa cantonese hazelnut pieces

7 SNOWBALL TART Tart dough Sosa icing sugar Cake flour 17 4 Soften the butter, add icing sugar, sugar and lemon zest. Add the yolks and last the cake flour. Roll out, cool and cover a buttered cake ring. Bake at 150ºC. Biscuit pain de gênes Sosa almond marzipan Sosa mandarin Fruit&Sauce 37 1 Sosa baking powder Mix till a smooth paste in the thermometer the marzipan, mandarin peel and egg. Whip up to incorporate a maximum of air. Add the sieved flour with baking powder. Last the melted butter and bake at 180ºC. Pine nut tree mousse Prepared pine nut paste Sosa pure national pine nut pure paste Sosa wax concept Melt together au bain marie at 60ºC. Let it set. Mousse Clementine meringue 1 Prepared pine nut paste 11 Sosa bovine gelatine 4 g Sosa Mediterranean pine aroma 4 drops Premix the gelatine and water, set for minimal 10min, melt before use. Mix the meringue and paste together, add melted gelatine. Last the whipped cream and aroma (to taste). Pipe in the prepared tart shell, lined with white chocolate, biscuit pain de gene and Fruit&Sauce mandarin Sosa. Also pipe into the tree moulds. Clementine mousse Clementine cream Clementine purée Sosa gelcrem hot Cook all ingredients together till a smooth cream in the thermomixer. Clementine gel Purée Sosa gelcrem cold Sosa guar gum Mix all together till a smooth gel in the thermomixer. Clementine meringue Clementine purée Sosa albuwhip Sosa dextrose Sosa theralose Whip all ingredients together till a strong meringue g 4 Mousse Clementine cream Clementine gel 1 Clementine meringue 7 40 g Sosa bovine gelatine 2 Premix the gelatine and water, set for minimal 10min, melt before use. Soften the clementine cream, add the gel and melted gelatine. Followed by meringues and whipped cream. Pipe into the mould and cover with a pain de gênes biscuit with Fruit&Sauce mandarin Sosa. Snow Sosa maltosec Sosa yopols Sosa white colouring powder q/s Melt the chocolate and add the colouring till bright white chocolate. Add the maltosec and make the snow. Glazing Sosa glucose 438 g Condensed milk 2 Sosa bovine gelatine 33 g 500 g Sosa white silver colouring powder q/s Sosa white colouring powder q/s Mix water and gelatine. Heat up the water, sugar and glucose till 90ºC. Add the condensed milk and below 70ºC the gelatine. Mix with the white chocolate till obtained a smooth air bubble free glazing. Add colouring. Glaze at 27ºC. Dip straight after in the snow and place on top of the tart Decor ring Extras Silicone moulds made from romanesco cauliflower and Sosa s free mold

8 Zaya Cake Berries marmalade Red currants IQF Cherries IQF Raspberry IQF Raspberry purée Sosa NH pectin g Mix sugar and pectin, bring all together to boil. Count for each cake. Crushed lemon cremeux Crushed lemon purée 1 Sosa gelcrem hot 27 g Cook first 3 ingredients in thermo mixer till 82ºC. Add gelatine masse, count 17 for each cake. Almond biscuits Egg whites 1 90 g Sosa roasted almond flour 12 Sosa icing sugar g 4 Sosa COLD CONFIT orange zest compound Premix icing sugar, almond flour, sugar and flour. Whip the egg whites with sugar till a sting foam add the powders and orange zest compound. Bake at 180ºC. Crushed lemon and white chocolate 37 Milk Sosa coconut aroma 1 g Crushed lemon purée Sosa bovine gelatine masse 24 g Whip cream, make a ganache with white chocolate add melted gelatine and lemon juice. Mix at 40c with whipped cream. Count 360g for each cake. Strawberry glazing Strawberry purée 400 g Sosa glucose Sosa NH pectin 4 g Sosa Choco Nappage X-58 Pectin 4 g Red coloring powder 1.6 G Sosa silver powder 1 g Mix part of the sugar with the pectins and 50g of water. Heat up puree, water, sugar and glucose, add pectins around 40ºC. Bring all together to boil, add the colouring. Glaze cakes, that are sprayed with white chocolate masse, at 35ºC. Flexible coconut & white chocolate Coconut purée Sosa agar agar Sosa liquid sorbitol 34 g Sosa bovine gelatine 7 g 3 Pre-set the water and gelatine. Bring to boil the puree, agar and liquid sorbitol. Add gelatine and make a ganache with the chocolate. Place directly into the moulds and let it set. Crispy strawberry Sosa maria biscuit pieces Sosa pailletté feuilletine Sosa puffed rice Sosa freeze-dried strawberry powder Sosa bio cold pressed coconut oil Mix all together roll out on 3mm and cut in circles. 40 g 240 g Decor disk, ring and stars Sosa dried coconut cubes Sosa freeze dried whole raspberries Blackberry in syrup Sosa freeze dried red rose petals Fresh figs, strawberry Sosa freeze-dried baby herbs

9 black forest BROWNIES Pecan chocolate brownies Brown sugar Sosa Sâo Tomé coverture 66% Sosa cocoa powder Sosa pecan nuts g 14 g Mix eggs with sugars, melt the chocolate and butter and add to the whipped egg/sugar mix. Add the powders and nuts. 2 X recipe is 60x40 tray. Bake in a square at 170ºC +/- 15 min. Cut ring; 14.5 Cm & 8 cm. Cherry marmalade Sosa COLD CONFIT cherry Fruit&Sauce Sour cherry chocolate mousse Pab Ravifruit cherry purée Cook as an English cream then whip up Pab 1 Sosa Sâo Tomé coverture 66% 274 g Sosa cherry compound Make a ganache with the cream and chocolate, add the cherry gel and pan an flat the cream. Pipe on top of the biscuit and place second biscuit on the top, freeze. Once the rings are off finish with the chocolate decor and spray. Cherry mousse Meringue Ravifruit cherry puree Sosa dextrose 130 g 16 g 4 Cherry glazing Ravifruit cherry puree Sosa isomalt Sosa glucose Sosa pectin NH Choco Nappage X-58 Pectin Gelatine masse, Sosa bovine gelatine 98 g 3 g 3 g 8 Lemon meringue Egg whites Ravifruit lemon zest Whip the egg whites adding the sugar gradually. Add lemon zest last, pipe and dry. Steamed chocolate biscuit Simple syrup Egg whites Cacao powder Sosa starch Cherry compound Sosa Mix all and place in siphon bottle. 12 Cherry gel Ravifruit cherry puree 500 g Sosa agar agar 9 g Cook all together and let it set. Mix very well in thermo mixer. PAB (see recipe above) Cherry gel Meringue Gelatine For the meringue whip all ingredients together g 7 6 Decor Lemon meringue Truffle cream Sosa YoPomegranate Crispy Micro herbs Chocolate decor

10 Couronne de Noel Choux pastry Milk Salt / 2 Boil milk, water, butter, salt and sugar. Add the flour and cook, then add eggs gradually. Pipe in truffle mould. Crispy Sosa roasted coconut powder Crumble Feuilletine Sosa Sosa melted white chocolate Sosa yoghurt powder Sosa passion fruit wetproof crispy Sosa neutral peta zeta 60 g 30 g 90 g Mix all ingredients, roll out an let it set before cutting. Cut 19cm round with an interior of 12cm. Sugar dough 90 g Brown french sugar 1 1 Mix all together, roll out. Freeze and cut, place on top of the choux pastry. Mango & pineapple, passion filling Sosa COLD CONFIT mango Sosa COLD CONFIT pineapple Fresh passion fruit Mango jelly Ravifruit mango puree Gelatine masse, bovine gelatine Sosa Mix both together, and let it set before cutting. White chocolate decor Top ring (exterior 16.5 Cm interior 14cm) Bottom ring (exterior 21.5 Cm interior 10cm) 5 Pabana chantilly Ravifruit pabana puree Sosa gelcrem cold 6 4 Mix cold together preference in the thermometer. Pabana gel Gelatine masse, bovine gelatine Sosa g Mix all three ingredients together, let it set before piping.

11 Fraisier MvB Style 2015 Biscuit pain de gênes Marzipan 50/50 Sosa Sosa baking powder Ravifruit lemon zest Mix in the blender almond paste with eggs, then whip it up. Add flour and baking powder, followed by melted butter and zests. Bake at 180ºC for 12 minutes. Strawberry marmalade Ravifruit frozen IQF strawberries 6 6 Sosa pectin NH Cook all together and cool down. Add 500 g of fresh strawberry brunoise. Strawberry confit Ravifruit strawberry puree 38 g Sosa pectin NH 4.5 G Lemon jus 3 g Porto 3 g Cook puree with sugar and pectin, add off fire the juice and porto. Let is set then mix before use. Crème patissiere Milk Sosa gelcrem hot Sosa vanilla Pods 2 Infuse the vanilla in the milk and strain. Cook all ingredients together and cool down fast. Strawberry crème mousseline Crème patissiere Strawberry confit 700 g 3 Soften butter and whip till white, add the smoothed crème patisserie and confit. Pipe in the moulds and press fillings inside. Freeze before unmoulding. (32G each small and 200g big portion) Tart dough Icing sugar Cake flour 17 4 c Soften the butter, add icing sugar, yolks and last cake flour. Roll out, freeze before cutting and baking. Bake at 160 Cº. Strawberry & guava foam Ravifruit strawberry puree Sosa instangel 400 g 28 g Mix all together with a hand blender, let it set. Whip it up with the Kitchen Aid, add more puree if needed spread out and freeze. Cut in small cubes. Strawberry marshmallow 113 g Sosa invert sugar 168 g Ravifruit strawberry purée 18 Sosa glucose 1 Sosa invert sugar 154 g Gelatine masse 1 Bring to boil the first 4 ingredients, poor on top of the invert sugar and gelatine masse. Whip till almost cold, spread out and cut squares. Strawberry glazing Ravifruit strawberry puree Sosa isomalt Sosa glucose Choco Nappage X-58 Pectin Sosa pectin NH Red colouring Ravifruit strawberry puree Sosa strawberry compound Mix pectin with of sugar and of puree, bring the rest of the first 3 ingredients to 70c and add the pectin mixture, give it a good boil. Cool down a bit then add the rest of the puree. Glaze strong frozen mousse around 43/45CºC. Finishing touch Sosa dried strawberries Lemon meringue decor Sosa freeze dried strawberry powder Coconut ubes Sosa Sosa crystallised rose or violet flowers or blueberry petals

12 SAPIN DE NOEL Sablé breton Yolks Salt Sosa chestnut flour Sosa baking powder 90 g G Whip the yolks and sugar for 5 minutes. Add the smoothened butter and salt, last the sieved flour with baking powder. Roll out at 3, at 150ºC just before the end of the baking cut the needed size. Blueberry marmalade Sosa COLD CONFIT blueberry 500 g Gelatine masse Cook all ingredients together, and spread out on 6 mm height. Chestnut cremeux Chestnut purée Sosa 340 g Yolks 94 g Gelatine masse, bovine gelatine 28 g Cook puree, cream and yolks to 82c, add gelatine masse, spread out on 4mm. Blueberry chiffon biscuit 140 g Sosa baking powder Salt 1 g Ravifruit blueberry puree 1 8 g Egg whites 1 11 Whip puree with sugar and albuwhip. Whip egg whites with sugar, mix the two meringues together. Add the yolks, salt and sieved flour & baking powder. Recipe makes one and half tray. Oven at 170ºC, for 8 min. Blueberry mousse Ravifruit blueberry puree Sosa dextrose Blueberry meringue Ravifruit blueberry puree Gelatine masse Sosa COLD CONFIT blueberry g 13 g 36 g g Whip the first 4 ingredients together. Then fold the gelatine into the puree and fold all together. Spread out on 8mm, 130 g each square. Chestnut mousse Sosa chestnut puree Gelatine masse Fold all ingredients together. 500 g 36 g Assembly Layer the elaborations in the following way start with the sablé breton (9 cm). Biscuit and cremeux (9 cm), marmalade and mousse (8.5 Cm). Biscuit and cremeux (7,5 cm), marmalade and mousse (7 cm). Biscuit and cremeux (6.5 Cm), marmalade and mousse (5.5 Cm). Biscuit and cremeux (5 cm), marmalade and mousse (4 cm). Biscuit and cremeux (3 cm), marmalade and mousse (2.5 Cm). Freeze this insert well together before placing in the mousse. Deep-freeze the mould before unmoulding. Decorate.