Caramel religious
Recipe: Choux pastry
Quantity:
322.2 gr of whole milk
7.4 gr of fine salt
7.4 gr caster sugar
154.9 gr of fresh butter
235.4 gr of T55 flour
396.5 gr whole eggs
24.8 g liquid vanilla
12.4 gr of orange blossom water
PROCEDURE:
"Sift the flour. Break the eggs and lightly whisk them. Boil the milk with salt, sugar
semolina, butter, liquid vanilla, orange blossom water. Remove from the heat, add the flour in one
time and mix vigorously to obtain a starch paste. Desiccate the poison until the
dough no longer sticks to the pan. Once dried, put the mass in the beater tank with the
sheet, put in second gear, wait 2 minutes and add the eggs little by little. Poach on
Silpat, bake at 240 ° c oven off. Switch the oven back on when it has dropped to 160 ° C then continue the
cooking to dry the dough well. Remove from oven, rack on a rack. "
Recipe: Vanilla Crumble
Quantity:
87.1 gr of ointment butter
108.8 gr of brown sugar
108.8 gr of T55 flour
5.3 gr vanilla pod madagascar
310.0 gr total gross weight
PROCEDURE
"With a mixer, using the sheet, mix the soft butter, the brown sugar previously mixed with
Thermomix, the flour previously sifted with the seeds of the vanilla pods. Lower between two
guitar sheets and reserve an hour in a cooling cell. Detail with a cookie cutter
and set aside in the freezer. Thickness: 1.8mm. "
Recipe: Half salt caramel
Quantity;
321.2 g caster sugar
357.0 g of glucose
85.7 gr of mineral water
535.5 gr of whipping cream N ° 1
14.3 gr vanilla Bourbon pod
57.1 gr of honey
4.3 gr of fleur de sel
22.8 gr cocoa butter
57.1 gr cocoa butter
14.3 gr of liquid vanilla
85.7 gr whipping cream N ° 2
1555.0 gr of the gross total weight
PROCEDURE
Bake the caster sugar, glucose, mineral water at 190 ° C. Infuse for 15 minutes in the warm whipping cream N ° 1, vanilla, honey, sift and cook the caramel. Cook at 105 ° C, add the fleur de sel, cocoa butter, cool to 30 ° C, stir in the butter in pieces, the liquid vanilla, and the whipping cream N ° 2. Cool and smooth.
Recipe: Pastry cream
Quantity:
225.0 gr of whole milk
110.0 gr of liquid cream
75.0 gr whole eggs
65.0 gr caster sugar
30.0 gr of cream powder
10.0 gr of T 55 flour
1.5 gr of Bourbon vanilla pod
12.0 gr of butter
528.5 gr total gross weight
PROCEDURE:
Bring the milk, the cream to a boil, add the split, scraped vanilla pods, infuse, 10 minutes with the filmed pan. Blanch the eggs, caster sugar, add the cream powder and sifted flour. Crumple the vanilla infusion, bring to a boil and pour over the egg mixture while mixing. put everything back in the saucepan, mix and from the boil cook the pastry cream for 10 minutes, add the butter, mix, and rid on a film-coated plate, file on contact and quickly cool in the cooling cell. Once the cream is cold, sift and store in an airtight container in the refrigerator.
Recipe: Milk jam
PROCEDURE:
In a saucepan, place the boxes of Neslé sweetened condensed milk, cover with water, bring to a boil and simmer for 5:30 from boiling. Let cool in the water out of the fire. Remove the boxes from the water, wipe them dry then store in the refrigerator at 4 ° C
Recipe: Caramel Mousse
Quantity:
200.0 gr of salted caramel
150.0 gr of whipping cream
150.0 gr of pastry cream
500.0 gr total gross weight
PROCEDURE:
Add the whipping cream, caramel and previously smoothed pastry cream. Set aside in the refrigerator.
Recipe: Milk Jam Frosting
Quantity:
400.0 gr milk jam
50.0 gr cocoa butter
450.0 gr total gross weight
PROCEDURE:
Melt the cocoa butter in a saucepan and add it to the warm milk jam.
Recipe: Caramel Chocolate Decor
Quantity:
250.0 gr caster sugar
75.0 gr butter
325.0 gr total gross weight
PROCEDURE:
"Make a dark dry caramel with the caster sugar. Cook with the butter then pours in a fine
layer on a Silpat. Once cool, break the caramel into small pieces. Sprinkle the dough with
chocolate of these chips before crystallization. "
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