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,
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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