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Crispy Streusel Base: Ingredients Quantity (GR)
Crispy Streusel Base: Ingredients Quantity (GR)
Crispy Streusel Base: Ingredients Quantity (GR)
Procedure:
1. Make crumble with butter, brown sugar, flour, hazelnut powder and salt.
2. Bake streusel at 155°C for 19 minutes trigger out in Main Kitchen’s right side oven.
3. Mix baked streusel with melted Guanaja chocolate and hazelnut paste in kitchen aid
bowl with paddle attachment.
4. Mix in feulletine and sea salt last.
5. Paddle until well combined and even.
6. Roll between parchment with rolling pin, to acrylic bar thickness.
7. Chill a bit before cutting with ring and round cutter then freeze.
Yuzu Mango Jelly (55g)
Ingredients Quantity (Gr)
Capfruit Yuzu Puree 67
Capfruit Mango Puree 178
Trehalose 30
Pectin NH 2.8
Sugar 14
Gelatin Mass 8.4
Procedure:
Procedure:
Procedure:
Chocolate Sponge
Ingredients Quantity (Gr)
Honey Marzipan 155.925
Whole Eggs 291.375
Rose Flour 55.125
Baking Powder 3.675
Cocoa Powder 26.25
Coer de Guanaja 56
Butter 82.25
Forest Honey (104.2g) 69.475
Chestnut Honey (Buckwheat Thick 34.74g) 69.475
Procedure:
1. Soften marzipan until warm/hot in microwave, robocoupe together with egg yolks
first then add in the rest of the egg whites part by part until well combined.
2. Change to kitchen aid with whisk attachment, add in honey and whisk until ribbon
stage.
3. Transfer to bowl and fold in sifted dry ingredients until 80% mixed well/
4. Melt coer de Guanaja and butter in a bowl until warm, fold in a part of the batter
before returning to the full batter.
5. Fold until homogeneous, spread on one 60/40 flexipan.
6. Bake in front oven at 180°C for 9 minutes.
7. Let cool on wire rack before cling wrapping the surface.
Honey Syrup
Ingredients Quantity (Gr)
Forest Honey 22.4
Chestnut Honey (Forest Honey) 22.4
Jack Daniels Tennessee Honey 28
Procedure:
1. Mix well together, warm up a little bit before use if it’s in chiller.
Procedure:
Procedure:
Neutral Glaze
Ingredients Quantity (Gr)
Water (For Infusion) 680
Toasted Cocoa Nibs 180
(Basic Meringue)
(Mousse)
Procedure: