21 g icing sugar 33,5 g AOP butter 82% (Lescure) 63 g Flour T65 7 g white almond powder 12 g Fresh whole eggs 0,6 g salt 1/4 pc vanilla pods
Mirliton (20g piece)
38,8 g AOP butter 82% (Lescure) 50 g white almond powder 50 g icing sugar 0,4 g Albumina (Sosa) 42,5 g egg whites 1/2 pc vanilla pods
Straweberry jelly (20g piece)
90 g Strawberry juice 29 g fine sugar 29 g Glucose DE40 3 g LM pectin 30 g trehalose 2,6 g citric acid
Strawberry juice
200 g IQF Strawberry 20 g fine sugar
Vanilla cake (7,5 pieces)
25 g fresh eggs 5,5 g White chocolate 32% 7,5 g AOP butter 82% (Lescure) 1 g baking powder 14,5 g T45 flour 12,5 g Excellence whipping cream 35% fat 9 g invert sugar 7,5 g white almond powder 11,5 g fine sugar 0,1 g vanilla pods
Raincoat jelly (5g piece)
26 g Elderflower syrup 26 g water 6 g gelatine powder (200 Bloom) 30 g Hydratation water
Lustrage
40 g Fresh egg yolk 20 g Excellence whipping cream 35% fat
Achieve a soft butter. Mix the butter with the sieved icing sugar, almond powder and salt. Clean the edges of the bowl and add the eggs. Mix slowly. Clean the edges of the bowl and add the flour. Mix slowly. Pour into the frame, let rest 24hours. Laminate until 2,5mm, cutter 100mm. Bake at 150° around eight minutes trigger ON.
2
Mirliton (20g piece)
Achieve a soft butter and mix it with the icing sugar and vanilla. Clean the edges of the bowl and add the almond powder. Mix slowly. Clean the edges of the bowl and add the eggs white. Mix slowly. Store in fridge.
3
Straweberry jelly (20g piece)
Heat the glucose with the strawberry juice. Add all the "dry extract" ingredients previously mix and bring to boil. Let's set in fridge +4°c
4
Strawberry juice
Mix all the ingredients into a gastro tray. Wrap and cook it during three hours to 90°c. Strain the juice
5
Vanilla cake (7,5 pieces)
Mix the whole, the caster sugar, the almond powder and the inverted sugar together. Add the cream and the mix flour/baking powder. Add the mix chocolate/oil liquid but luke warm temperature. Pour into the 140mm diameter mold and bake around twelve minutes to 170°c (5mm thickness). Mold 12x12cm. Aluminium paper on the mold.
6
Raincoat jelly (5g piece)
Twenty minutes before, re-hydrated the gelatin powder with the water and let's set in fridge. Heat the syrup with the water together until 50°c and add the gelatin mass. Mix until she's totally melt and pour on a previously tray sprayed with fat. When the mass is cold and set, store in fridge.
Recipes
