Mont blanc
Recipe: Almond meringue
Quantity:
150.0 gr white eggs20.0 gr caster sugar n ° 1
80.0 gr caster sugar n ° 2
100.0 gr caster sugar n ° 3
55.0 gr icing sugar
55.0 gr almond powder
460.0 gr total gross weight
PROCEDURE:
with a mixer, with a whisk, whisk the egg whites with the sugar # 1; Meringue with the sugar # 2 and mount tightly. Gently fold in using a Maryse, the sugar # 3, the icing sugar and the almond powder. Dress with a pocket fitted with a plain nozzle n ° 20 on the half-sphere flexipan shapes 35 mm in reverse, previously greased and sprinkled with icing sugar. Bake for 2 hours in an oven at 150 ° C. Leave to cool to room temperature then condition in an airtight container, with calcium chloride, stored in a dry place.
Recipe: Brown Diplomat Cream
Quantity:
150.0 gr chestnut puree60.0 gr egg yolk
15.0 gr caster sugar
50.0 gr ivory chocolate
5.0 gr gelatin sheet
300.0 gr foamy cream
3.0 gr liquid vanilla
100.0 gr chestnut cream
15.0 gr liquid caramel
698.0 gr total gross weight
PROCEDURE:
Put the gelatin leaves to soak in cold water. Mix cold chestnut purée, egg yolks, and caster sugar together. Cook in a saucepan at 84 ° C, add the drained gelatin leaves, mix, pour over the ivory cover previously melted at 40 ° C, mix, add the chestnut cream, the liquid vanilla, and the liquid caramel then mix with the bamix until a homogeneous mixture is obtained. Pour onto a stainless steel plate previously filmed, film the cream on contact then reserve in the refrigerator until completely cooled. Smooth with a mixer using a sheet, pass the cream through a fine sieve, then add using a Maryse, the whipped cream and foamy cream. Mix homogeneously then reserve in a bag fitted with a ° 8 nozzle.
Recipe: brown vermicelli
Quantity:
330.0 gr chestnut paste330.0 gr chestnut cream
80.0 gr ointment butter
740.0 gr total gross weight
PROCEDURE:
Using a leaf, mix with the dough and the chestnut cream. Add the softened butter and mix evenly.
Recipe: Vanilla whipped cream
Quantity:
400.0 gr vanilla cream10.0 gr vanilla pod
100.0 gr mascarpone cream
30.0 gr caster sugar
540.0 gr of total gross weight
PROCEDURE:
Split and scrape the vanilla pods. Mix the seeds with the whipping cream then filter using a cheesecloth. Add the mascarpone and the caster sugar then whisk firmly with a whisk. Reserve in a bag d a plain socket n ° 14 in the refrigerator.
Recipe: vanilla ice cream
Quantity:
132.0 gr egg yolks197.0 gr caster sugar
13.0 gr milk powder
10.0 gr tahitian vanilla pod
658.0 gr milk
55.0 gr whipped cream
1065.0 gr total gross weight
PROCEDURE:
In a bowl, whiten the yolks with the sugar then add the milk powder, the vanilla, and the milk. Cook in a bain-marie up to 83 ° c. Crumple and cool. Add the frothy cream at the end of the turbine cycle in the turbine.
Put a meringue shell flocking white chocolate, garnish with vanilla ice cream, arrange 2 or 3 pieces of broken chestnut, then poach a dome of whipped cream, poach the diplomat cream with chestnut. Decorate on top of broken chestnut and gold leaf. On the plate make points of brown vermicelli and English cream and broken brown.
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