Pastry & Baking Magazine - page 4

Hands On Chocolate
30 Pastry & Baking North America
Cream
600g
Mascarpone
90g
Sugar
66g
Vanilla Bean
.5 each
Ingredients
Weight
Vanilla Chantilly
1. Paddle together the mascarpone, sugar, and vanilla bean.
2. Add cream and whip.
1. Temper Guittard 35% Soie Blanche using the tabling method
without creating any air bubbles.
2. Splattering colored cocoa butter green and red in molds for a
festive look.
1. Cream Butter and Sugar together
2. Push cooked egg yolks through a sift, combine with the
whole eggs, and butter/sugar mixture.
3. Add the chopped walnuts, mix.
4. Add the flour, mix.
5. Bake at 360°F/180°C until golden brown
6. Cut into rectangles measuring: 12 cm x 2 cm x 3 mm
Flour
400g
250g
250g
Walnuts - chopped fine
100g
Butter
2 eggs
Cooked egg yolks
4 yolks
Weight
Sugar
Whole eggs
Walnut Dough
1
.
2
.
3
.
4
.
5
.
3. Hold the mold at an angle over the chocolate bowl and pour the
chocolates in lines into each row of cavities. Use an offset spatula
to scrape off excess chocolate. Once the chocolate starts to
crystallize, pour out the excess chocolate.
4. Refrigerate the molds to quicken the crystallization process and
unmold.
5. Bring Cream and Nutmeg to a boil. Melt the chocolate halfway
and place in the invert sugar on top. Pour the cream into the
chocolate and create an emulsion.
1,2,3 5,6,7
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