|
|
|
Filling 1 : Custard creamc |
|
1000g
120g
250g
80g
10g
10g |
Milk
Egg yolks
Castor sugar
Elsay
Vanilla extrait (or 1 bean)
Butter |
|
|
Boil milk with vanilla. Mix egg yolks, sugar and Elsay in a bit of boiling milk then pour in the rest of boiling milk and cook for 3 minutes. Incorporate butter. |
Filling 2 : Crème pâtissière |
|
400g
1,000g |
Elfroy or Duo
Water |
|
|
Mix Elfroy (or Duo) in a mixer with water and let it set for a few minutes. |
Filling 3 : Light cream |
|
1,000g
1,0000g
100g |
Cold custard cream
Cream
Bavarian gely |
|
|
Mix the Bavarian gely with custard cream. Whip cream then incorporate into custard cream in 3 parts. |
Filling 4 : Vanilla crème brûlée |
|
600g
150g
160g
120g
100g
10g |
Cream
Milk
Egg yolks
Castor sugar
Bavarian gely
Vanilla extract (or 1 bean) |
|
|
Boil cream, milk and vanilla. Whisk energetically egg yolks and sugar, mix with previous preparation then cook at 185°F. Add the Bavarian gely to the preparation.
Pour in rings of 1-2cm height (diameter 10-14cm) and place in the freezer. |
Filling 5 : Crème brûlée cream cheese |
|
500g
350g
100g |
Vanilla crème brûlée
Cream cheese
Bavarian gely |
|
|
Incorporate the bavarian gely into crème brûlée with cream cheese.
Pour in rings of 1-2cm of height (diameter 10-14 cm) and put in the freezer. |
Filling 6 : Pistachio crème brûlée |
|
1,000g
190g |
Vanilla crème brûlée
Pistachio paste |
|
|
Soften pistachio paste into a bit of vanilla crème brûlée then incorporate into the rest of vanilla crème brûlée.
Pour in rings of 1-2cm of height (diameter 10-14 cm) and put in the freezer. |
Filling 7 : Praline crème brûlée |
|
1,000g
180g |
Vanilla crème brûlée
Hazelnut praline |
|
|
Soften hazelnut praline into a bit of vanilla crème brûlée then incorporate into the rest of vanilla crème brûlée.
Pour in rings of 1-2cm of height (diameter 10-14 cm) and put in the freezer. |
Filling 8 : Passion fruit crème brûlée |
|
400g
120g
150
210g
150g
150g |
Starfruit passion fruits
Egg yolks
Eggs
Castor sugar
Bavarian gely
Butter |
|
|
Incorporate the Bavarian gelyinto the fruit puree. Mix egg yolks, eggs and castor sugar in a mixer at high speed. Pour into previous preparation and cook at 90°C. Add butter.
Pour in rings of 1-2cm height (diameter 10-14cm) and place in the freezer. |
Filling 9 : Crème brûlée blueberry |
|
450g
10g
110g
130g
110g
150
140g |
Starfruit blueberry
Lemon juice
Egg yolks
Eggs
Castor sugar
Bavarian gely
Butter
Blueberries |
|
|
Incorporate the bavarian gely into the fruit puree. Mix egg yolks, eggs and castor sugar in a mixer at high speed. Pour into previous preparation and cook at 90°C. Add butter.
Pour in rings of 1-2cm height (diameter 10-14cm), sprinkle with blueberries and place in the freezer. |
Filling 10 : Raspberry crème brûlée |
|
400g
120g
150g
100g
150g
150g |
Starfruit raspberry
Egg yolks
Eggs
Castor sugar
Bavarian gely
Butter |
|
|
Incorporate the fruit purée into the puree. Mix egg yolks, eggs and castor sugar in a mixer at high speed. Pour into previous preparation and cook at 90°C. Add butter.
Pour in rings of 1-2cm height (diameter 10-14cm) and place in the freezer. |
Filling 11 : Strawberry crème brûlée |
|
400g
120g
150g
100g
150g
150g |
Starfruit strawberry
Egg yolks
Eggs
Castor sugar
Bavarian gely
Butter |
|
|
Incorporate the Bavarian gely into the fruit puree Mix egg yolks, eggs and castor sugar in a mixer at high speed. Pour into previous preparation and cook at 90°C. Add butter.
Pour in rings of 1-2cm height (diameter 10-14cm) and place in the freezer. |
Filling 12 : Apricot crème brûlée |
|
450g
120g
150
120g
150g
150g |
Starfruit apricot
Egg yolks
Eggs
Castor sugar
Bavarian gely
Butter
Apricots cut in cubes |
|
|
Incorporatethe Bavarian gely into Fruit puree. Mix egg yolks, eggs and castor sugar in a mixer at high speed. Pour into previous preparation and cook at 90°C. Add butter.
Pour in rings of 1-2cm height (diameter 10-14cm), sprinkle with apricots in cubes and place in the freezer. |
Filling 13 : Caramel mousse |
|
1,000g
360gz
150g |
Cream
Miroir Plus Caramel
Bavarian gely |
|
|
Put the bavarian gely into Miroir Plus. Whip cream and gently incorporate into Miroir Plus in 3 parts. |
Filling 14 : Strawberry mousse |
|
900g
350g
100g
100g |
Cream
Miroir Plus Strawberry
Bavarian gely
Warm water |
|
|
Mix Bavarian gely and water then add to Miroir Plus. Whip cream and gently incorporate into Miroir Plus in 3 parts. |
Filling 15 : Raspberry mousse |
|
900g
350g
50g
100g |
Cream
Miroir Plus Raspberry
Gelee Bavaroise
Warm water |
|
|
Mix Bavarian gely and water then add to Miroir Plus. Whip cream and gently incorporate into Miroir Plus in 3 parts. |
Filling 16 : Praline Chantilly |
|
300g
1,500g
200g
200g |
Praline Extra
Cream
Bitter couverture 71
Bavarian Gely |
|
|
Melt couverture in a bain-marie and add Praline Extra. Add Bavarian gely in cold water. Whip cream and gently incorporate into preparation. |
Filling 17 : Chocolate ganache |
|
400g
100g
450g
90g |
Cream
Milk
Bitter couverture 71
Butter |
|
|
Melt couverture in a bain-marie. Add butter and milk. Whip creamand gently incorporate into preparation. |
Filling 18 : Tropical mousse |
|
900g
350goz
100g
100g |
Cream
Miroir Plus Tropical
Bavarian gely
Warm water |
|
|
Mix Bavarian gely and water then add to Miroir Plus. Whip cream and gently incorporate into Miroir Plus in 3 parts. |
Filling 19 : White chocolate mousse |
|
200g
200g
1,000g |
Miroir Plus White Chocolate
White chocolate
Cream |
|
|
Melt white chocolate and incorporate into Miroir Plus. Whip cream and gently incorporate into Miroir Plus in 3 parts. |
Filling 20 : Milky mousse |
|
1,000g
300g |
Cream
Light blond couverture 36 |
|
|
Melt couverture. Whip cream and gently incorporate into couverture. |
Filling 21 : Chocolate bavaroise |
|
750g
225g
230g
750g
1,000g |
Milk
Egg yolks
Sugar
Bitter couverture 65
Cream |
| |
|
Boil milk. Mix egg yolks and sugar then cook with milk at 185°F. Mix with couverture and let it cool down in the refrigerateur for 1 hour. Whip cream then incorporate into preparation. |
| |
|
|
|
|
|
