FLAVORS & Dessert Ingredients. winter edition
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1 FLAVORS & Dessert Ingredients winter edition
2 table of contents Cinnamon Ganache Bonbon Coconut Marshmallow White Chocolate Peach Mango Bonbon Peach Mango Sorbet
3 Cinnamon Ganache Bonbon grams ounces ingredients 300g (10.6oz) heavy cream 100g (3.5oz) glucose 66g (2.3oz) 5-Star Chef Pastry Select Cinnamon Compound g (2.5oz) butter 50g (1.8oz) invert sugar 800g (28.2oz) Cacao Barry Extra-Bitter Guayaquil Dark Couverture Method of Prepartation Cinnamon Compound Combine the heavy cream, glucose, and 5-Star Chef Pastry Select Cinnamon Compound. Bring to a boil. Remove from the heat. Add the butter to the boiled mixture and incorporate. Add the invert sugar to the above mixture and leave the mixture to cool to 35 C/95 F. Pour the mixture over the tempered chocolate and mix well. Pipe into moulded shells, leave to harden and close. 1
4 Coconut Marshmallow grams ounces ingredients 200g (7oz) water 300g (10.6oz) sugar 100g (3.5oz) glucose Coconut Compound 300g (10.6oz) PreGel Textura (Mousse Base-Gelatin Replacement) g (5.3oz) water 100g (3.5oz) PreGel Albumissimo (Egg White Base) g (2.4oz) 5-Star Chef Pastry Select Coconut Compound Method of Prepartation Line a very flat sheet tray with a non-stick mat and place a frame measuring 25x25x2.5cm/10x10x1 inch on top of the non-stick mat. Combine the 200g/(7.1oz) of water, the sugar and the glucose in a saucepan and bring to a boil. Place the PreGel Albumissimo (Egg White Base) in the bowl of a stand mixer. Once the sugar syrup comes to a boil, pour directly over the PreGel Albumissimo and whisk by hand to dissolve the powder. Place the bowl on the mixer and whip on high speed to form a meringue. While the meringue is forming, combine the PreGel Textura (Mousse Base- Gelatin Replacement) with the 150g/(5.3oz) of water in a mixing bowl and whisk to combine. This mixture will become very firm and set. Once it has set, melt it in the microwave to return it to a liquid consistency, about 1 minute. Combine the 5-Star Chef Pastry Select Coconut Compound with the liquid PreGel Textura (Mousse Base-Gelatin Replacement) mixture. Pour the coconut mixture slowly into the whipping meringue. Allow this to whip for about 1 minute. Stop the mixer and scrape the bowl well all the way to the bottom to ensure consistent mixing of the products. Return the marshmallow to the mixer and allow mixture to whip for about 2 minutes further. Pour the marshmallow out into the frame on the prepared sheet pan. Cover with another non-stick mat. Refrigerate until set. Remove from frame and cut as desired. 2 PreGel Dessert Recipe Book
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6 White Chocolate Peach-Mango Bonbon grams ounces ingredients 300g (10.6oz) sugar 150g (5.3oz) glucose 400g (14.1oz) heavy cream, warmed 400g (14.1oz) apricot puree 80g (2.8oz) 5-Star Chef Pastry Select Peach-Mango Compound g (5.3oz) butter, room temperature 200g (7.0oz) Cocoa Barry Blanc Satin White Chocolate Couverture Peach-Mango Compound Method of Prepartation Combine the sugar and glucose, and caramelize. Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil. Bring to a full boil the apricot puree and the 5-Star Chef Pastry Select Peach- Mango Compound and add to the cream mixture. Bring to 106 C/222 F. Leave to cool. Mix in the butter until combined, then add in the melted white chocolate. Pipe the ganache into moulded shells and allow to cool before closing. 4 PreGel Dessert Recipe Book
7 49346 Peach-Mango Compound Peach-Mango Sorbet grams ounces ingredients 765g (26.9oz) water 60g (2.1oz) PreGel Dextrose g (4.2oz) glucose powder 390g (13.8oz) sugar 12g (0.4oz) PreGel Neutro Stabilizer g (58.7oz) Boiron Apricot Puree 150g (5.3oz) 5-Star Chef Pastry Select Peach-Mango Compound Method of Prepartation Combine all ingredients and cook to 65 C/150 F. Chill. Process in batch freezer following manufacturer directions. 5
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