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-Salt caramel cream served with chocolate mousse, meringues, chocolate tuile, hazelnuts Musli crumble, dry anise meringues, milk sorbet, pluck chervil.

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-Salt caramel cream: 3 kg sugar, 4 dl water, 2 l cream 38%, 10g of salt.

Cook up the sugar and water up to 186 degrees, then wisk in the cream and salt, and reserve in the fridge until needed.

-Chocolate mousse: 1kg cream 38%, 250g of sugar, 300g of egg yolks, chop chocolate, 550g of dark & 100g of milk.

Cook the cream and sugar up to boiling point and cold dawn. Now mix the eggs yokes, cream and lager up to 75 degrees, finish by incorporating with a wisk the chocolate until smooth mass, reserve in the fridge over night before using.

-Milk sorbet: 10l whole milk 3,5%, 10l mini milk 0,5%, 3kg sugar, 1 kg glucose, 60 leaf gelatine, 65g lemon juice. Heat up 5 l of the milk mix and melt sugar and gelatine in it. Add lemon juice and pour over rest of the milk. Put in paco containers and freeze.

-Meringues:  wish in the rower until firm 5dl of egg white, 7g of anise powder, then add slowly 300g of sugar to set the meringue. pipe on treys with baking paper under and dry in oven   at 90 degrees, with 5% steam (2 to 3 hours).

-Chocolate Tuile: 500g glucose, 500g fondant sugar, 225g chocolate 65%. Cook up glucose and fondant sugar to 163 degrees. Remove from heat and let it cool a bit. Mix in the chocolate and let it set. Blend it out and powder it out with a sift on to a silicone-mat (get sous chef to show you how much). Then put another mat over it and bake in oven at 150 for 8 min. Take it out and let it cool a bit, then take the top mat off and break down the flakes in to a box.      

-Musli crumble: 300g butter, 600g sugar, 20g salt, 350g of breakfast-honey, 1kg of roasted and chop hazelnuts and almonds and 1 kg of oats.

Melt butter, sugar, salt, honey, together, then mix in the chop nuts and oat, and reserve on to a gastro tray lay dawn with baking paper, and bake at 150 degrees until nice and golding color.  (10 to 15 min).

Then crumble out and mix with 500g of chopped chocolate 71%.

-Pernod madeleine: 400g eggs, 360g sugar, 110g of honey, 550g of flour tipo 00, 30g of baking powder, 450g of melted butter, 4 tbs of perno.

wisk eggs, sugar, honey together until firm , them incorporate little by little, sift flour, baking powder, melted butter, and finish by adding the perno, reserve a room temperature for 1 hours before baking 220 degrees until done. For service panned the madeleine in some sugar mix (5 part icing sugar for 1 part of E 3oo).

-Confit lemon zest: Peel zest and pack in vacuum with the juice from the lemon, same amount of rasps oil and same amount of sugar. Cook in roner at 65 degrees in 4 hour.

-Pluck chervil: As say.


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