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    FLOWER POWER - Le Journal Du Pâtissier PDF

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    Ahmedsabri Sabri
    Flower power document

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    FLOWER POWER - Le Journal Du Pâtissier PDF

    Uploaded by

    Ahmedsabri Sabri
    226 views1 page
    Flower power document

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    FLOWER POWER - Le journal du pâtissier.pdf

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    Flower power document

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

    FLOWER POWER - Le Journal Du Pâtissier PDF

    Uploaded by

    Ahmedsabri Sabri
    Flower power document

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    FR

    RECIPE OF THE
    MONTH
    RECIPE INDEX

    FLOWER POWER
    ALMOND SPONGE
    Egg yolks 160 g

    Eggs 100 g

    Caster sugar 160 g

    Invert sugar 20 g

    Egg whites 230 g

    Caster sugar 80 g

    Almond powder 300 g

    Flour 40 g

    Whip eggs, yolks and 160 g sugar and invert sugar


    in a mixer to a ribbon texture. Whip egg whites
    with 80 g sugar to form a meringue. Fold the two
    mixtures together and Qnish with sifted powders.
    Spread 2 cm thick into a 55 x 35 cm frame and
    bake at 175°C for 12 minutes. Cool and cut 3
    sponge discs 16 cm diameter for the assembly.

    VANILLA STREUSEL
    Butter 50 g

    Raw (unreQned) sugar 50 g

    Almond powder 50 g

    Flour 50 g

    Vanilla bean 1/2 piece

    Mix all ingredients in a mixer with a paddle to form


    a crumble. Roll out between two guitar sheets to 2
    mm thick. Freeze and cut 3 discs 14 cm diameter
    and bake at 165°C for 12 minutes on a Fiberpain®.

    RASPBERRY CONFIT
    Invert sugar 150 g

    Raspberry puree 390 g

    Caster sugar 40 g

    Pectin NH 15 g

    Lemon juice 11 g

    Fresh raspberries 162 g

    Boil invert sugar and puree in a saucepan.


    Gradually add sugar mixed with pectin and boil
    again. Add lemon juice and fresh chopped
    raspberries. Pour into 16 cm insert discs and blast
    freeze.

    VANILLA-ALMOND CREAM
    Cream 390 g

    Vanilla bean, Bourbon 1 piece

    Almond marzipan 50% 52 g

    Egg yolks 97 g

    Caster sugar 58 g

    Gelatin mass 45 g

    Boil cream with vanilla and marzipan. Cover and


    infuse for 15 minutes. Strain infusion onto egg
    yolks mixed with sugar and cook a crème anglaise
    (82°C). Add melted gelatin mass and pour onto
    raspberry conQt. Blast freeze.

    VANILLA MOUSSE
    Milk 468 g

    Cream 35% fat 230 g

    Vanilla bean 3 pieces

    Egg yolks 145 g

    Caster sugar 172 g

    Corn starch 38 g

    White chocolate 102 g

    Gelatin mass 88 g

    Whipped cream 35% fat 473 g

    Boil milk and cream with cut and scraped vanilla


    bean. Cover and leave to infuse for 20 minutes.
    Strain infusion onto egg yolks mixed with sugar and
    starch. Boil together like a crème pâtissière and
    add white chocolate and melted gelatin mass. Cool
    to 25°C before folding lightly whipped cream.

    RED CHOCOLATE MIRROR GLAZE


    Water 225 g

    Caster sugar 450 g

    Glucose 450 g

    Sweetened condensed milk 300 g

    Gelatin mass 210 g

    White chocolate 450 g

    Intense red water based colouring 2g

    Heat water, sugar and glucose to 103°C. Pour onto


    condensed milk, melted gelatin mass, white
    chocolates and colouring. Emulsify with a hand
    blender.

    ASSEMBLY
    Finish the entremets upside down, starting with
    vanilla mousse, vanilla cream/ raspberry conQ t
    insert. Add more mousse and close ob with an
    almond sponge and vanilla streusel. Unmould,
    glaze and decorate to taste.

    Recipe given by
    CÉCILE MORITEL
    Chef Pâtissière consultante,
    Créations by Cécile.

    THE IDEA?
    To work almond and vanilla in diberent textures.

    THE SHAPE?
    Round and harmonious.

    THE FLAVOURS?
    Vanilla, almonds and the freshness of raspberries.

    THE DELICATE STEP?


    The assembly for a perfect eavour balance.

    CAREFUL
    To spray the streusel with cocoa
    butter to retain the crunch.

    HOME

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