PASTICCERIA INTERNAZIONALE World Wide Edition 18/2011

Page 24

RECIPES

AÇAI Soft base almond powder fine caster sugar moscovado sugar eggs fresh egg whites fine caster sugar fresh bananas average ripeness grated nutmeg total weight of kg 0.85

g g g g g g

150 90 30 220 50 30

% 17.65 14.2 3.53 25.88 5.88 14.2

g 280 32.94 to taste 100

Stir in the cutter with fine blade the eggs, sugar, and ground almonds and grate a little nutmeg to add flavour to the mixture. Separately, beat the egg whites and sugar to a meringue. When the mixture is blended, empty it into a bowl and mix the egg whites gently using a soft spatula. Empty the mixture over a non-stick pad inside the baking tin, sprinkle the surface with bananas cut into small regular pieces, and sprinkle the surface with icing sugar before baking. Static oven preheated to 185°C for 18 minutes.

Chocolate-orange cream cream 35% fat Sicilian oranges (juice) Tarocco orange white chocolate gelatin 150 Bloom total weight of 1.130 kg

g 390 g 120 no. 1 g 365 g 7

% 34.45 10.60 22,08 32.24 0.62 100

Grate the Tarocco orange into the orange juice, cover with plastic wrap and leave to infuse overnight in the refrigerator. Pour the white chocolate cut into pieces in a steel pan and bake at 120°C for 30 minutes, stirring every 10 minutes to caramelize it evenly. Hydrate the gelatin in cold water,

22

warm the juice at 75°C and filter the grated rind; add the dissolved gelatin and, little by little, the white chocolate caramel. Separately, whip the cream; when the chocolate-orange reaches 40°C, gently mix the cream with a spatula.

Milk mousse fresh whole milk cream 35% fat gelatin 150 Bloom milk chocolate 40% cocoa butter whipped cream 35% fat total weight of 2.27 kg

g 500 g 50 g 10 g 700 g 8 g 1000

% 22.05 2.20 0.44 30.86 0.35 44.09 100

Hydrate the gelatin, boil the milk with 50 g of cream, pour the warm mixture over the melted chocolate, add the dissolved gelatin and emulsify with the help of an immersion blender. At 35°C add the whipped cream and mix gently.

Açai gelé açai juice gelatin 200 Bloom invert sugar total weight of 0.26 kg

g g g

250 4 10

% 94.70 1.52 3.79 100

Heat the juice to 50°C with sugar, and add the hydrated gelatin. Açai is an exotic fruit from Brazil.

Caramel icing fine caster sugar fresh whole milk glucose

2011 - www.pasticceriainternazionale.com - n. 18

g g g

250 50 210

% 27.75 5.55 23.31


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PASTICCERIA INTERNAZIONALE World Wide Edition 18/2011 by CHIRIOTTI EDITORI srl - Issuu