Entremet do Bosque
PADARIA 2000
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Recipe developed by André Uchôa - São Paulo/SP
Glaze
Ingredients:
Water – 150ml
Refined sugar – 240g
White liquid glucose – 240g
Unflavored gelatin – 13g
Water to hydrate the gelatin – 65g
Condensed milk – 140g
Pectin-based glaze – 100g
White chocolate – 210g
White water-soluble powder food coloring Gran Chef – 4g
Preparation Method:
1 – Hydrate the gelatin with 65g of water and set aside.
2 – Bring the glucose, sugar, and water to a boil.
3 – Once boiling, turn off the heat and add the gelatin to the mixture.
4 – Add the condensed milk and stir until smooth.
5 – Add the chocolate, the glaze, use a hand mixer to improve the texture, and then the red food coloring.
6 – Let it rest for 24 hours or until the temperature is around 20ºC.
6 – Microwave, heating slowly, and when it reaches a temperature of 30ºC to 32ºC, apply to the pie.
Crumble
Ingredients:
Unsalted butter – 15g
Refined sugar – 15g
Bella almond flour – 15g
Wheat flour – 15g
Preparation Method:
1 – Mix the ingredients with your fingertips until smooth and a dough forms.
2 – Next, apply the rolled-out dough onto a silicone mat or parchment paper.
3 – Bake in a convection oven at 160ºC for about 13 minutes.
4 – Remove from the oven and let cool completely.
Crunchy Topping
Ingredients:
Semi-sweet chocolate – 35g
Fleur de sel – 1g
Peanut brittle – 35g
Puro Sabor daBella salted caramel flavoring paste – 5g
Preparation Method:
1 – Break the cooled crumble and add it to the other ingredients in a food processor.
2 – Grind everything very well and apply to a 14cm ring on top of a silicone mat.
3 – Form a base and leave in the freezer until firm.
Biscuit
Ingredients:
Egg whites – 35g
Refined sugar – 40g
Egg yolks – 2 units
daBella almond flour – 25g
Wheat flour – 20g
Unsalted butter at room temperature – 15g
daBella Pure Flavor Strawberry Flavoring Paste – 10g
Preparation Method:
1 – Beat the egg whites and, as soon as they begin to thicken, gradually add the sugar until a kind of meringue forms.
2 – Add the yolks and then the dry ingredients, the flavoring paste and the butter, and mix gently with a spatula from the bottom up, so as not to lose the aeration.
3 – Place the biscuit mixture in a 14cm diameter mold and bake for about 12 minutes.
4 – Let it cool and apply it to the already cooled crunchy topping.
Forest Fruit Compote
Ingredients:
Strawberry pulp – 40g
Raspberry pulp – 40g
Bella's pure red fruit flavor paste – 30g
Refined sugar – 45g
NH Pectin – 2g
Preparation Method:
1 – Heat the fruit pulps mixed with the flavoring paste over low heat until it reaches 40ºC.
2 – Off the heat, add the pectin already mixed with the sugar to the liquids and stir well.
3 – Return to the heat and cook until it boils.
4 – In another 14cm ring, lined with plastic wrap on the bottom, apply the compote and freeze completely.
5 – Place the frozen compote on top of the biscuit and return to the freezer.
Vanilla Mousse
Ingredients:
Fresh heavy cream – 60g
Bella's pure vanilla flavoring paste – 30g
White chocolate – 100g
Soft whipped heavy cream – 150g
Neutral powdered gelatin – 7g
Water to hydrate the gelatin – 42g
Preparation Method:
1 – In a saucepan, heat the fresh heavy cream and the paste until it comes to a boil.
2 – Then, pour over the white chocolate and mix until a ganache forms. If it doesn't melt, microwave for a few seconds until you obtain a smooth cream and let it cool completely.
3 – Whip the remaining 150ml of fresh heavy cream to soft peaks and, using a spatula, mix the whipped cream into the ganache.
4 – Next, add the melted and cooled gelatin to the mousse and apply it to the bottom of the acetate mold.
5 – Apply the frozen fillings in the middle of the mousse until they are level with the top of the mold.
6 – Place the cake in the freezer and freeze it completely.
7 – Remove the cake from the mold and, while still well frozen, apply the glaze at 30ºC.
8 – Place the red chocolate squares on the side and top of the entremet and serve.
7 Comments
Entremet do Bosque
PADARIA 2000
7,298 views
SUBSCRIBE TO PADARIA 2000
http://www.revistapadaria.com.br/paga...
ACCESS AND SEE THE BEST PRODUCT WEBSITE
www.compare2000.com.br
Recipe developed by André Uchôa - São Paulo/SP
Glaze
Ingredients:
Water – 150ml
Refined sugar – 240g
White liquid glucose – 240g
Unflavored gelatin – 13g
Water to hydrate the gelatin – 65g
Condensed milk – 140g
Pectin-based glaze – 100g
White chocolate – 210g
White water-soluble powder food coloring Gran Chef – 4g
Preparation Method:
1 – Hydrate the gelatin with 65g of water and set aside.
2 – Bring the glucose, sugar, and water to a boil.
3 – Once boiling, turn off the heat and add the gelatin to the mixture.
4 – Add the condensed milk and stir until smooth.
5 – Add the chocolate, the glaze, use a hand mixer to improve the texture, and then the red food coloring.
6 – Let it rest for 24 hours or until the temperature is around 20ºC.
6 – Microwave, heating slowly, and when it reaches a temperature of 30ºC to 32ºC, apply to the pie.
Crumble
Ingredients:
Unsalted butter – 15g
Refined sugar – 15g
Bella almond flour – 15g
Wheat flour – 15g
Preparation Method:
1 – Mix the ingredients with your fingertips until smooth and a dough forms.
2 – Next, apply the rolled-out dough onto a silicone mat or parchment paper.
3 – Bake in a convection oven at 160ºC for about 13 minutes.
4 – Remove from the oven and let cool completely.
Crunchy Topping
Ingredients:
Semi-sweet chocolate – 35g
Fleur de sel – 1g
Peanut brittle – 35g
Puro Sabor daBella salted caramel flavoring paste – 5g
Preparation Method:
1 – Break the cooled crumble and add it to the other ingredients in a food processor.
2 – Grind everything very well and apply to a 14cm ring on top of a silicone mat.
3 – Form a base and leave in the freezer until firm.
Biscuit
Ingredients:
Egg whites – 35g
Refined sugar – 40g
Egg yolks – 2 units
daBella almond flour – 25g
Wheat flour – 20g
Unsalted butter at room temperature – 15g
daBella Pure Flavor Strawberry Flavoring Paste – 10g
Preparation Method:
1 – Beat the egg whites and, as soon as they begin to thicken, gradually add the sugar until a kind of meringue forms.
2 – Add the yolks and then the dry ingredients, the flavoring paste and the butter, and mix gently with a spatula from the bottom up, so as not to lose the aeration.
3 – Place the biscuit mixture in a 14cm diameter mold and bake for about 12 minutes.
4 – Let it cool and apply it to the already cooled crunchy topping.
Forest Fruit Compote
Ingredients:
Strawberry pulp – 40g
Raspberry pulp – 40g
Bella's pure red fruit flavor paste – 30g
Refined sugar – 45g
NH Pectin – 2g
Preparation Method:
1 – Heat the fruit pulps mixed with the flavoring paste over low heat until it reaches 40ºC.
2 – Off the heat, add the pectin already mixed with the sugar to the liquids and stir well.
3 – Return to the heat and cook until it boils.
4 – In another 14cm ring, lined with plastic wrap on the bottom, apply the compote and freeze completely.
5 – Place the frozen compote on top of the biscuit and return to the freezer.
Vanilla Mousse
Ingredients:
Fresh heavy cream – 60g
Bella's pure vanilla flavoring paste – 30g
White chocolate – 100g
Soft whipped heavy cream – 150g
Neutral powdered gelatin – 7g
Water to hydrate the gelatin – 42g
Preparation Method:
1 – In a saucepan, heat the fresh heavy cream and the paste until it comes to a boil.
2 – Then, pour over the white chocolate and mix until a ganache forms. If it doesn't melt, microwave for a few seconds until you obtain a smooth cream and let it cool completely.
3 – Whip the remaining 150ml of fresh heavy cream to soft peaks and, using a spatula, mix the whipped cream into the ganache.
4 – Next, add the melted and cooled gelatin to the mousse and apply it to the bottom of the acetate mold.
5 – Apply the frozen fillings in the middle of the mousse until they are level with the top of the mold.
6 – Place the cake in the freezer and freeze it completely.
7 – Remove the cake from the mold and, while still well frozen, apply the glaze at 30ºC.
8 – Place the red chocolate squares on the side and top of the entremet and serve.