Zephyr
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Good to go
Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
- Level:
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Easy
- Makes:
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16 bars
- Shelf life:
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3 weeks
- Conservation:
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+16 Celsius
Yuzu Pate De Fruit
Ingredients: Yuzu Pate De Fruit
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12.3 ozFresh yuzu juice
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3.2 ozpear puree
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1.0 lbsugar
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1.6 ozGlucose
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0.2 ozcitric acid solution
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0.4 ozYellow Pectin
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5.3 ozsugar
Preparation: Yuzu Pate De Fruit
- Warm up the purees at 40 Celsius.
- Add the sugar combined with the pectin.
- Bring to a boil and add the rest of the sugar in two times.
- Bring it back to a boil. Add the glucose.
- Cook at 105 Celsius.
- Add the citric acid solution and pour into a 3mm frame.
Praline A l’Ancienne
Ingredients: Praline A l’Ancienne
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10.6 ozRaw hazelnuts
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10.6 ozRaw almonds
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14.1 ozsugar
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3.5 ozwater
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1 eachvanilla bean
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0.1 ozSea salt
Preparation: Praline A l’Ancienne
- Cook the sugar, water and vanilla to 118 Celsius.
- Add the nuts and the Fleur de sel and keep mixing on low heat until it fully caramelized.
- Cool down on a tray.
- Once cold place the mass in the mixer and start grinding until you get a rough paste.
- Cool down on a tray.
- Once cold repeat the same process until you reach the desired consistency.
- Store in a cool place.
ZEPHYR Croustillant
Ingredients: ZEPHYR Croustillant
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1.3 lbchestnut praliné à l’ancienne
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2.1 ozcacao butter
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3.5 ozFeuilletine
Preparation: ZEPHYR Croustillant
- Melt the chocolate and the cocoa butter.
- Add the praline and temper to 24 Celsius.
- Add the Feuilletine and pour on top of the pate de fruit a 3mm thick frame.
Olive oil Zephyr Ganache
Ingredients: Olive oil Zephyr Ganache
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4.8 ozCream 35%
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1.4 ozInvert sugar
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15.4 grvanilla bean
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0.7 ozGlucose
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6.5 ozolive oil
Preparation: Olive oil Zephyr Ganache
- Boil the cream with the inverted sugar, glucose and vanilla.
- Melt the chocolate and create an emulsion with the hot cream.
- Add the olive oil at 35 Celsius and mix without adding air.
- Use at 28 Celsius.
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