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    Eng Finger Babette

    Uploaded by

    Dorjana Lasku

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Eng Finger Babette

    Uploaded by

    Dorjana Lasku
    81 views1 page

    Original Title

    ENG FINGER BABETTE

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    81 views1 page

    Eng Finger Babette

    Uploaded by

    Dorjana Lasku

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 1

    FINGER

    COMPOSITION:
     OPALYS-DULCEY TOASTED BUTTER MOUSSE
     APPLE AND CELERY COLD CONFIT
     OATS AND HAZELNUTS SABLÉE

    OPALYS-DULCEY-TOASTED BUTTER-VANILLA
    MOUSSE Boil the water with the vanilla and leave to infuse for 20 minutes. Melt
    • 10 gr gelatine powder 220 blooms + 60 gr H2O the chocolates, emulsify the water with the chocolates, toast the butter
    • 186 gr. H20 and add to the mixture, emulsify with the mixer and add the milk protein,
    • 1/2 Tahiti vanilla bean emulsify again and at 29ºC add to the soft whipped cream.
    • 228 gr Opalys Chocolate Mold by inserting the cold confit in the center of the preparation.
    • 60 gr Dulcey chocolate
    • 58 gr toasted butter / noisette CORMAN
    • 0.2 gr SOSA pure milk protein
    • 390 gr semi-whipped cream

    HAZELNUTS AND OATS SABLÉE


     160 gr noissette Butter
     180 gr wholemeal or demerara
    sugar
     100 gr roasted hazelnut powder
    Mix the solids together and add the diced cold butter and mix
     90 gr almond powder
    everything. Add the oats at the end. Laminate at 3 mm and
     180 gr flour cool. Cut pieces of the necessary size and cook at 170ºC
     20 gr cornstarch between two forosil.
     20 gr corn maltodextrin
     40 gr rolled oats flakes
     2 gr cinnamon powder
     3 gr baking soda

    COLD APPLE AND CELERY CONFIT


     Mix68the
    gr cucumber
    golden appleandinpineapple,
    8mm cubeswell cut, with the mixture of sugars,
     pectin,
    85 gand
    freshacid. Leave
    celery it 6 hours in cold or even better over night. Add
    cubes
     the45
    minced
    gr sugarmint and heat up to 90ºC and pour into the inner mold. Freeze.
    FINISHING AND PRESENTATION:
     15 gr trehalose
    Once the piece is frozen, remove from the mold and polish with ABSOLU
     CRISTAL
    1/2 Madagascar
    reduced vanilla
    with 12%podwater and heated up to 80ºC. Decorate with
     calendula
    4 gr pectin nh fruit SOSA
    petals.
     1.5 gr citric acid
     60 gr golden apple puree

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