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Aalst Wilmar Pte Ltd © 2019

 

MANDARIN

MERINGUE MANDARIN CREAM

 

Egg Whites ................................................................................................................ 101g Sugar (1) ........................................................................................................................ 151g Milk .................................................................................................................................. 107g Egg Yolks ..................................................................................................................... 121g Sugar (2) ......................................................................................................................... 51g Pastry Cream (Hot Processed) ...................................................................... 25g Masse Gelatine ......................................................................................................... 25g Mandarin Zest .............................................................................................................. 5g Mandarin Puree........................................................................................................110g Pâtissier Artisan Dark 74% Couverture ................................................. 107g

 

1.  Make a pastry cream with Milk, Egg Yolks, Sugar (2) and Mandarin Zest and Mandarin Puree and pour mixture into Pâtissier Artisan Dark 74% Couverture with sift and Masse Gelatine.

2.  Make an Italian Meringue with Egg White and Sugar (1).

3.  When both mixture is around 50°, fold together and pipe into desired mould.

 

MASCARPONE MOUSSE

 

Mascarpone ............................................................................................................. 190g

Cream ........................................................................................................................... 190g

Sugar ................................................................................................................................ 58g

Egg Yolks ...................................................................................................................... 54g

Masse Gelatine ........................................................................................................ 23g 

 

1.  Add all ingredients except Masse Gelatine into a food  processor and start blending.

2.  Bloom the Masse Gelatine in cold water, then add to a dry pan and melt over a low heat.

3.  Once the mascarpone mixture is smooth, pass through a sieve and leave to set in the fridge for at least 2 hours.

LADY FINGER
 

Egg Whites ............................................................................................................... 303g

Egg Yolks .................................................................................................................... 152g

Sugar ............................................................................................................................. 273g

All Purpose Flour ................................................................................................. 273g

 

1.  Whip the Egg Whites and Sugar to stiff peak.

2.  Add Egg Yolks into the mixture.

3.  Fold the All Purpose Flour into the mixture and cook at 180°C for 8 to 10 minutes.

 

ORANGE CHOCOLATE COLOUR SPRAY

 

Pâtissier Artisan White 32% Couverture ............................................. 120g Pâtissier Artisan Cocoa Butter ..................................................................... 80g Orange Colouring .........................,......................................................................... 10g

 

1.  Melt Pâtissier Artisan White 32% Couverture and Pâtissier Artisan Cocoa Butter together.

2.  Add Orange Colouring and spray as desired.