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Aalst Wilmar Pte Ltd © 2019

 

ENDEARMENT

CHOCOLATE STRAWBERRY MOUSSE

 

Egg Yolks ................................................................................................................... 160g

Sugar ............................................................................................................................... 60g

Masse Gelatine ......................................................................................................... 45g

Strawberry Puree ................................................................................................. 133g

Pâtissier Artisan Dark 64% Couverture ................................................ 140g

Cream ............................................................................................................................ 291g

 

1.  Make an anglaise with Egg Yolks, Sugar and Strawberry Puree.

2.  Add Masse Gelatine and Pâtissier Artisan Dark 64%

Couverture.

3.  When cool, add the whipped Cream.

 

YOGURT STRAWBERRY CREAM

 

Strawberry Yogurt ............................................................................................... 330g

Cream .............................................................................................................................132g

Sugar ................................................................................................................................ 33g

Masse Gelatine ........................................................................................................... 6g

 

1.  Warm a little Strawberry Yogurt and melt Masse Gelatine togther.

2.  Whip the Cream and add the remaining Strawberry

Yogurt and fold slowly.

 

CHERRY COULIS
 

Masse Gelatine ........................................................................................................... 8g

Sugar ................................................................................................................................ 71g

Cherry Puree ............................................................................................................ 212g

Water ............................................................................................................................ 212g 

 

1.  Warm Masse Gelatine and add Sugar, Sugar Puree and 

Water in a saucepan and allow to simmer.

FRANGIPANE SPONGE
 

Almond Flour (Blanched Fine) .................................................................. 278g

Butter ............................................................................................................................ 278g

Sugar ............................................................................................................................ 278g

Eggs ............................................................................................................................... 140g

All Purpose Flour ................................................................................................... 28g

Pastry Cream .......................................................................................................... 250g

Pâtissier Artisan Dark 44% Chocolate Chips ...................................... 75g

 

1.  Peddle Sugar and Butter until creamy.

2.  Mix Almond Flour, All Purpose Flour and Eggs by pouring

alternatively in mixture.

3.  Mix in Pastry Cream and Pâtissier Artisan Dark 44%

Chocolate Chips.

4.  Bake at 180°C around 10-15 minutes.

 

 

RED CHOCOLATE COLOUR SPRAY
 

Pâtissier Artisan White 32% Couverture ............................................. 120g

Pâtissier Artisan Cocoa Butter ..................................................................... 80g

Red Colouring .........................,................................................................................. 10g

 

1.  Melt Pâtissier Artisan White 32% Couverture and Pâtissier

Artisan Cocoa Butter together.

2.  Add Red Colouring and spray as desired.