PINKY PIGGY
Pastry recipeCreation for the Year of the Pig
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JASMIN TEA WHIPPED GANACHE
Ingredients
- Cream - 250g
- Jasmine tea - 15g
- Vanilla pod - 0,5 pcs
- Couverture chocolate 40% - 90g
- Gelatin mass - 23g
Boil the cream, add tea, infused 12 mins; poor on chocolate add the liquid mass gelatin.
Let set in chiller and use after minimum 3 hours.
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GRAPEFRUIT JAM
Ingredients
- Frozen fruit purée 100% : Pink grapefruit - 400g
- Frozen fruit purée, sugar added : Strawberry - 100g
- Pectin NH - 33g
- Sugar - 62g
Boil the puree, mix well pectin and sugar, and cook together.
Keep chill, blend well before piping.
In this step
Frozen fruit purées
Frozen fruit purées -
RASPBERRY CREMEUX
Ingredients
- Frozen fruit purée 100% : Raspberry - 230g
- Frozen fruit purée 100%: Strawberry - 100g
- Vanilla pod - 0,5pcs
- Icing sugar - 46g
- Maizena® - 6,5g
- Pectin NH - 4g
- Butter - 65g
- Gelatin mass - 42g
Warm up purées. All Powder together, cooks with purees. Add melted gelatin and then add butter.
Blend well and Poor in mini half dome silicone moulds.
In this step
Frozen fruit purées
Frozen fruit purées -
LIGHT PINK GLAZE
Ingredients
- Milk - 600g
- Glucose - 144g
- Gelatin 200 bloom - 150g
- White chocolate - 780g
- Neutral glaze - 120g
- Red food coloring (powder) - 0,01g
Boil milk and glucose.
Add gelatin and pour over the white chocolate and vanilla pods. Blend with hand blender.
Add neutral glaze and coloring at 65c and blend again. Prepare 24hours in advance. Keep in chiller,
Use at 27-29c
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HAZELNUT DACQUOISE
Ingredients
- Egg white - 240g
- Brown sugar - 120g
- Icing sugar - 180g
- Hazelnut (powder) - 200g
- Flour - 60g
- Hazelnuts (grilled minced) - +/- 80g
(For 1 Tray 40x60cm)
Whipped Egg white and Cassonade
Add the Powder and spread the Hazelnuts chopped.
Bake at 175c, 12-15 minutes
Chopped toasted hazelnuts : 165c – 15 minutes
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DECORATION
Pink plastic chocolate
White and dark chocolate for the eyes
Assembly and finishing
