Egypt Bakery Stores

Astrid
	COMP0SITION
1.	Coconut dacquoise (200 g /dessert)
	80 g	Ground almonds
	200 g	Grated coconut
	280 g	Icing sugar
	300 g	Egg whites
	100 g	Caster sugar
	960 g	Total weight
		Whisk the egg whites stiffly with the sugar. Delicately add the following dry, sieved ingredients : icing sugar, grated coconut and ground almonds. Pipe out using a n°8 piping bag. Bake in a ventilated oven at 180°C for 20 minutes
2 -	Raspberry pip (140 g /dessert)
	380 g	Boiron Raspberries
	20 g	Granulated sugar
	5 g	Pectin
	130 g	Granulated sugar
	20 g	Glucose
	5 g	Drop of citric acid
	560 g	Total weight
		Boil the raspberries with the mix sugar and pectin, then add the mix sugar and glucose. Bring to a boil. Then skim before adding acid off the heat. Reserve to cool.
3-	Wild strawberry IQF (80 g /dessert)
4.	Exotic puree mousse (400 g /dessert)
	500 g	Boiron Exotic Puree
	12 g	Gelatine sheets
	500 g	Italian meringue
	160 g	egg whites
	340 g	caster sugar
	600 g	Whipped cream
	1612 g	Total weight
	5 - Passion fruit and apricot compot disk
	1	Vanilla pod
	70 g	Caster sugar
	100 g	Diced Apricots
	300 g	Boiron Passion fruit Puree
	200 g	Boiron Apricot Puree
	70 g	Marzipan 50 %
	10 g	Gelatine
	750 g	Total weight
		Mix the marzipan with the Passion fruit puree using a beater. Bring the sugar and the vanilla to a light caramel, add the warmed Apricot puree and the diced Apricot and let infuse for an hour. Add the soaked gelatine to the Apricot caramel and pour into the marzipan softened in cold water and Passion fruit mix. Mould and freeze.