HALLOWEEN SEASON TRENDS & INSPIRATION

Transcription

1 HALLOWEEN SEASON TRENDS & INSPIRATION

2 AS A CHEF, YOU ALWAYS AIM TO BE THE BEST. IN TERMS OF TASTE, QUALITY AND CREATIVITY. IT S COMPETING AT THE HIGHEST LEVEL. MASTERING YOUR CRAFT. REFINING YOUR SKILLS. THE INGREDIENTS YOU USE SHOULD REFLECT YOUR EXCEPTIONAL TASTE AND HIGH LEVEL OF QUALITY. VELICHE GOURMET PRESENTS A PURE AND SIMPLE ON TREND PRODUCT RANGE SUITABLE FOR EVERY APPLICATION. WITH A UNIQUE VELICHE GOURMET TWIST YOU TURN EVERY CLASSICAL DISH INTO ON TREND PRODUCTS YOU CAN BE PROUD OF. CONTEMPORARY AND FUTURE PROOF. CRAFTED WITH PASSION Purity Simplicity INGREDIENTS (SHORTCRUST PASTRY) 500 g pastry flour 65 g almond powder 5 g salt 50 g Powder 185 g icing sugar 300 g chilled knobs of butter 110 g whole egg Put all the ingredients from part 1 into the mixing bowl. Mix until you obtain a fine crumb. Add the knobs of butter. Mix until you have a fine crumb. Add the egg. Do not mix for too long; stop as soon as all ingredients have been incorporated and form dough. Leave to cool in the refrigerator. Roll out the dough to 2 mm thick and use a pumpkinshaped cutter to cut out the biscuits. The first half is for the bottom and the second half is for the face. Bake at 155 C for about 25 minutes in a convection oven or at 170 C in a deck oven. Leave to cool. TECHNIQUE FOR HALLOWEEN CHOCOLATE SHORTBREAD WITH SPICY GANACHE INGREDIENTS (SPICED GANACHE) 300 g cream 9 g speculoos spice mix or pumpkin spice mix 65 g invert sugar 340 g Temptation 64 Belgian dark couverture chocolate 85 g butter Bring all the ingredients in part 1 to the boil. Pour onto the Temptation 64 Belgian dark couverture chocolate in stages. Emulsify with a hand blender. Allow to cool to 35 C/40 C. Add the butter and emulsify. Leave overnight to crystallize at 16 C/18 C. Pipe the ganache onto one biscuit and press another biscuit on top.

3 Pour onto filling 1. Leave to crystallize for 18 hours at 16 C/18 C. FINISH Cut the bonbons (22.5 x 22.5 cm). Melt some Sensation 72 Belgian dark couverture chocolate. Dip the bonbon in the melted chocolate and place the transfer sheet on top of the bonbon. Leave to crystallize at 16 C/18 C. Remove the transfer sheet after 3 hours. TECHNIQUE FOR HALLOWEEN CHOCOLATE BONBON WITH CRUNCHY PUMPKIN SEED PRALINÉ INGREDIENTS (PUMPKIN SEED PRALINÉ) 50 g water 400 g fine granulated sugar 600 g lightly roasted pumpkin seeds Optional: some pumpkin seed oil Boil the water and sugar to 118 C. Add the warm pumpkin seeds. Leave to caramelise carefully. Pour and leave to cool. Grind the caramelised pumpkin seeds to obtain a praliné. Make sure that the temperature is not too high when grinding the seeds. If the temperature goes over 45 C, allow to cool. If the mixture is a little dry, add pumpkin seed oil to make it smoother. INGREDIENTS (FILLING 1) 65 g Intense 35 Belgian milk couverture chocolate 35 g Butter 325 g pumpkin seed praliné 100 g Crispy Crunchies Melt the Intense 35 Belgian milk couverture chocolate together with the Butter at 45 C. Add the praliné and heat again at 45 C, then temper the mix until 26 C using the tablier method. Add the Crispy Crunchies. Pour into a 24 x 24 cm tin. Leave to crystallize at 16 C/18 C. INGREDIENTS (FILLING 2) 120 g cream 95 g pumpkin seed praliné 145 g Obsession 30 Belgian white chocolate 30 g Butter 25 g pumpkin seed oil Heat the cream together with the pumpkin praliné. Pour onto the Obsession 30 Belgian white chocolate and the Butter. Mix together. Gradually add the pumpkin seed oil and mix using a hand blender. Make sure that the ganache is smooth!

4 INGREDIENTS (CHOCOLATE CREAM) 200 g whole milk 35 g gelatin mass (1/5) 300 g Emotion 58 Belgian dark couverture chocolate 400 g fresh cream 35% fat COMPOSITION Joconde Biscuit Coffee Cream Chocolate Cream Crumble Coffee Syrup INGREDIENTS (JOCONDE BISCUIT) for a 40 x 60 cm tray 200 g sugar 200 g almond powder 40 g flour 250 g egg 180 g egg whites 35 g sugar 28 g butter Whip the first part of sugar with the almond powder, flour and eggs to make a nice ribbon. In another bowl, whip the egg whites and the second part of sugar. Melt the butter in a pan and add some of the whipped egg whites. Add this mixture to the rest of the whipped egg whites and mix carefully. Add the ribbon and continue to mix carefully. Spread out and bake for about 15 min at 170 C. INSPIRATION FOR HALLOWEEN VAMPIRE S OPERA INGREDIENTS (COFFEE SYRUP) 720 g water 100 g sugar 18 g freeze-dried coffee Boil the water and the sugar. Add the freeze-dried coffee to melt. Leave to cool. INGREDIENTS (COFFEE CREAM) 400 g whole milk 120 g coffee beans 80 g gelatin mass (1/5) 700 g Obsession 30 Belgian white chocolate 800 g fresh cream 35% fat Boil the whole milk, add the crushed coffee beans and infuse for 15 min. Remove the coffee beans and weigh back the whole milk to keep the right quantity. Heat the gelatin mass until it melts, then pour onto the chocolate and mix. Add the fresh cream and blend, then leave to cool in the refrigerator. Boil the milk with the gelatin mass and pour onto the chocolate to melt it. Blend with the fresh cream and leave to cool in the refrigerator. INGREDIENTS (COCOA CRUMBLE) 50 g Powder 150 g flour 200 g almond powder 150 g sugar 150 g butter 2 g salt Mix all the ingredients together in a blender to obtain a crumble. Place on a tray, ensuring that the crumble is spread out and bake at 160 C for about 18 min. ASSEMBLING Take the Joconde Biscuit and soak it generously in the coffee syrup. Spread the coffee cream on the top and freeze. Cut some strips of 2,5 cm wide and 18 cm long. Leave them to cool in the refrigerator. Place them in a 10 cm diameter ring on the edge of the mould and freeze. With tempered dark couverture chocolate, place some strips of 2,5 cm around 7 and 10 cm diameter tubes. Leave to crystallize. On a plate, assemble the coffee cream and Joconde Biscuit. Place chocolate strips on the outside and inside of the assembly and cut off the ends. Put a quenelle of chocolate cream on top, place some cocoa crumble and decorate with chocolate bats and Belgian dark chocolate Spaghetti

5 Pour the second part of fresh cream into the mixture. Gradually combine the two mixtures. Leave to cool in the refrigerator for a few hours. INGREDIENTS (CHOCOLATE SHELL) 200 g Butter 500 g Obsession 30 Belgian white chocolate SQ red liposoluble food colouring SQ yellow liposoluble food colouring COMPOSITION Orange Inclusion Lime Cheesecake Whipped Ganache Chocolate Shell Golden Glaze INGREDIENTS (POACHED ORANGE) 250 g orange peels 500 g water 500 g sugar Put the orange peels in a pan with a lot of cold water and boil. Drain the orange peels and repeat two more times. In another pan, boil the water with half of the sugar and add the orange peels to cook without exceeding 70 C. Slowly add the rest of the sugar to concentrate the syrup. Stop cooking when the orange rinds are tender. Store in an airtight box with the syrup. INGREDIENTS (ORANGE INCLUSION) 110 g water 165 g orange juice 27 g sugar 4 g agar agar 110 g poached orange 25 g pumpkin seed INSPIRATION FOR HALLOWEEN JACK O CHEESECAKE 25 g Belgian dark chocolate Microdrops 35 g lemon segment Heat the water and orange juice to 40 C. Mix the sugar and agar agar, add to the mix and boil. Leave the mix to cool in the refrigerator. Blend the jelly until soft, then mix in the poached orange finely cut. Then add the pumpkin seed, the Belgian dark chocolate Microdrops and the lemon segment. Fill 4,5 cm spherical silicon moulds with the mixture and freeze them. INGREDIENTS (LIME CHEESECAKE WHIPPED GANACHE) 100 g fresh cream 35% fat 115 g Obsession 30 Belgian white chocolate 250 g fresh cream 35% fat 180 g cream cheese 20 g lime juice 2 g lime zest 1 pc vanilla bean 40 g sugar Heat the first part of fresh cream and mix with the chocolate to make a ganache. Warm up the Butter and mix with the chocolate to obtain a 50 C mix. Add the colourings and blend. Leave to cool down to 35 C to use. INGREDIENTS (GOLDEN GLAZE) 100 g fresh cream 35% fat 72 g sugar 410 g glucose syrup 180 g gelatin mass (1/5) 225 g Intense 35 Belgian milk couverture chocolate 700 g neutral mirror glaze sq gold powder SQ Crispy Crunchies Boil the cream with sugar and glucose. Pour on the gelatin to melt. Add the chocolate and mix well to melt all the dots. Add the mirror glaze at the end, blend the glaze, add gold powder and use at 35/40 C. Use Crispy Crunchies to decorate the glaze. ASSEMBLING Whip the lime cheesecake whipped ganache until it has the same texture as a Chantilly cream. Pour some into blossom silicon moulds, then fill the moulds with the frozen orange inclusion. Freeze them. Glaze with the chocolate shell and leave to crystallize. Glaze the bottom (2 cm) with the golden glaze and sprinkle some Crispy Crunchies on it. Decorate with modelling chocolate.

6 S PRODUCTS Temptation 64-5 kg bag Pronounced, dark bittersweet chocolate with a well-balanced cocoa taste and mild acidity. Emotion 58-5 kg & 10 kg bags Dark, bittersweet chocolate with a delicate cocoa taste. A must have for all artisans. Min Solids: 72% Best before: 18 months Intense 35-5 kg bag Finest Belgian milk chocolate, 64% 40% Min Solids: Min Solids: 58% 37% Min Solids: composed with a pronounced milk profile, delicate caramel touches and a serene cocoa finish. Av. Solids: 35% 21.8% 36% Best before: 18 months Obsession 30-5 kg bag A rich creamy white chocolate with a superb balance of milky sweetness. Min Solids: Av. Solids: 30% 22.7% 36% We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: /sustainability High fat Powder 1 kg bag 22/24% Fat Best before: 12 months DAIRY DAIRY Belgian Chocolate Microdrops 2.5 kg box Available in Belgian Dark, and White Chocolates Fr Crispy Crunchies 2 kg box Crunchy, golden brown flakes of crumbled crispy crepes S BAKERY BAKERY Best before: 12 months DECORATIONS Cr F INCLUSIONS C BELGIAN WHITE CHOCOLATE / CHOCOLATE DOTS Deodorized Butter 3 kg bucket Dots shape 44% BELGIAN MILK COUVERTURE CHOCOLATE / CHOCOLATE DOTS Best before: mass and powder (24 months) Butter (18 months) Sensation 72-5 kg bag Strong, powerful chocolate, with a rich concentration of cocoa, giving it a positive bitterness and predominant fruitiness. Fr Ea COCOA PRODUCTS Best before: 24 months BELGIAN DARK COUVERTURE CHOCOLATES / CHOCOLATE DOTS We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: /sustainability Van

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