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Sweet Spectrum
54 Pastry & Baking North America
21. Sanding stage.
22. Place carmelized nuts onto Silpat for cooling.
23. Vanilla cream bubbles ingredients: syrup, vanilla
paste, water, and heavy cream.
24. Mix all ingredients into a tall bain marie resting
over ice and insert oxygen reactor
to make bubbles.
25. Chocolate décor: comb tempered chocolate onto
acetate sheet.
26. Smooth sides to “weld” legs and place into buche
mold to set.
27. Plating: using a plastic mold, pour in
hazelnut soil.
28. Stamp soil down to even out.
29. Place flourless chocolate cake on top of soil.
30. Place cocoa nib nougatine on top of cake.
31. Decorate with orange sauce, add candied
hazelnuts and place vanilla cream “bubbles”
on top of nougatine. Place a quenelle of
burnt orange ice cream in center between
“bubbles”
32. Top with chocolate décor.
21.
25.
29.
22.
26.
30.
23.
27.
31.
24.
28.
32.