Fruit Filling Deluxe Spicy |
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• Perfect fruit integrity
• Freeze/thaw stable
• Very good shine
• Ready to use
• Delicate mix of natural flavours
• Open for pastry chef creativity
• Bake stable
Concentrate Glaze Deluxe |
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Concentrate Glaze Deluxe :
• High water absorption: 50% up to 80%, a very economical product
• Freeze/thaw stable
• Excellent shine
• Good transparency
• Good stability on glazed surfaces
• Good time setting to allow perfect covering
• Deluxe Apricot and Strawberry contains 10% fruit
• Natural colour
• Can be reheated
• Easy to use
Concentrate Glaze Classic :
• Lower price
• Excellent shine
• Same quality and advantages as above
• Water absorption : 40% up to 60%
Mirror Glaze Deluxe |
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• Ready-to-use
• Excellent shine
• Good transparency
• Freeze/thaw stable
• Easy to spread from pail with a pastry knife
• Smooth texture, without lumps
• Thixotropic texture
• Easy to create marble effect
• Natural colour
Mirror Glaze Deluxe |
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• Ready-to-use
• Excellent shine
• Good transparency
• Freeze/thaw stable
• Easy to spread from pail with a pastry knife
• Smooth texture, without lumps
• Thixotropic texture
• Easy to create marble effect
• Natural colour
Ingredients
1. Composition
Soft Almond Biscuit
Lemon Ginger Filling
Almond Milk Mousse
Yellow Glaze
Lemony Chantilly
2. Soft Almond biscuit
140g Almond powder
60g Flour
140g Icing sugar
95g Egg white
30g Fresh cream
280g Egg white 95g Sugar
Instructions :
Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Spread out 900g per baking plate and bake 15 min at 180°C. Cut 4cm discs.
3. Lemon Ginger Filling
500g Fruit Filling Spicy Lemon Ginger
Instructions :
Place into a piping bag and pipe a ball on the biscuit disc.
4. Almond milk mousse
110g Almond milk
25g Gelatin mass (1/5)
145g White chocolate
80g Milk chocolate 35%
500g Whipped cream 35%
Instructions :
Warm up the almond milk and gelatin mass and pour on chocolates. At 35°C, mix delicately with whipped cream.
5. Yellow Glaze
200g Concentrate Glaze neutral
300g Water
900g Mirror Glaze Deluxe Slver
100g Mirror Glaze Deluxe White
SQ Yellow food color
Instructions :
Boil hot gel and water. Mix with Mirror glaze. Use at 35/40°C. Spray the cake with color spray before glazing.
6. Lemon Chantilly
50g Fresh Cream 35% fat
50g Sugar
20g Gelatin mass (1/5)
1 pce Lemon zests
150g Mascarpone
250g Fresh Cream 35% fat
Instructions :
Warm up cream and sugar. Add gelatin mass and mix with vanilla pulp and with mascarpone. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours. Whip the preparation when you need it.
7. Montage
Fill half of the mold with mousse, place the frozen insert to close. Freeze, demold and glaze with yellow glaze. Pipe some "spots" of Chantilly. Decorate with lemon zests and feuilletine colored in metallic color.