20 17482 Recipe Cards Seasonal Recipes Dimitri Salmon Berry Me V7 LR
20 17482 Recipe Cards Seasonal Recipes Dimitri Salmon Berry Me V7 LR
20 17482 Recipe Cards Seasonal Recipes Dimitri Salmon Berry Me V7 LR
CALLEBAUT® AMBASSADOR
MAKES 10 COOKIES
VALENTINE – PASTRY
BERRY ME,
BABY!
VIENNESE COOKIE RASPBERRY SHORTBREAD
Ingredients Preparation COOKIES
235 g egg yolks Whisk in mixer. Ingredients Preparation
625 g eggs
235 g almond powder 340 g butter Mix together.
315 g flour 140 g sugar S0
250 g icing sugar 4 g salt
180 g almond powder
390 g egg whites Whip together. Add 280 g flour
160 g sugar a little to previous 50 g raspberry powder
mixture. Add the rest.
50 g eggs Add.
Spread on plate of 40 x 60 cm and bake at 180°C
for 12 mins. Freeze between two plastic sheets to 0.5 cm thickness.
Cut out heart-shaped cookies. Bake at 130°C for
15 mins. between two silpains.
ORANGE-YUZU CONFIT
Ingredients Preparation FINISHING AND PREPARATION
350 g orange purée Let infuse for 12 hours. Cut hearts out of Viennese cookie and make a hole in
150 g yuzu purée Sieve. the middle. Stick on shortbread cookie with raspberry
1 vanilla stick cream. Put orange-yuzu confit in the hole. Close with
second shortbread cookie. Place cream on edge.
250 g sugar Add. Boil for 2 mins. Decorate with Mona Lisa® Love Rectangles and
20 g pectin Store in fridge. Mona Lisa® Strawberry Meringue Drops.
20 g vanilla vinegar Mix in.
“THIS HEART-SHAPED
RASPBERRY CREAM
RASPBERRY SANDWICH IS THE
Ingredients Preparation
PERFECT SNACK TO TAKE
200 g raspberry cream Bring to boil.
1000 g cream WITH YOU ON A ROMANTIC
100 g sugar VALENTINE TRIP.”
80 g gelatin mass Add. - DIMITRI SALMON -
200 g Callebaut ® Finest Pour over previous
Belgian ruby Chocolate mixture. Mix well.
CHR-R35RB1