White dessert

Pastry recipe
MOF Chocolatiers Confiseurs

MOF Chocolatiers Confiseurs

Confectioner & chocolate maker
  1. Genoa sponge

    Ingredients

    • Almond powder - 160g
    • Icing sugar - 160g
    • Egg yolk - 200g
    • Egg - 120g
    • Melted butter - 100g
    • Whipped cream - 100g
    • Vanilla (powder) - 2g
    • Egg white - 300g
    • Caster sugar - 240g
    • Flour - 200g

    Emulsify the almond powder, icing sugar, egg yolks and yolks in the Robot Coupe at 40°C. Add the boiling butter then the whipped cream. Beat the egg whites with the vanilla powder. Add the caster sugar and beat until firm. Add the sifted flour at the end. Bake 180°C for 12 minutes. (1500 g per tray)

  2. Pannacotta

    Ingredients

    • Fresh cream - 1200g
    • Sugar - 150g
    • Butter - 90g
    • Vanilla (split and scraped) - 6
    • Gelatin mass - 25g
    • © Cointreau - 38g
    • Whipped cream - 1200g

    Boil, mix and infuse the cream, sugar, semi-candied fruits, butter and scraped vanilla pods for 1 hour. Add the bloomed gelatine. At 20°C add the Cointreau®, followed by the firmly whipped cream. Pour 1500 g of mousse over the jelly.

  3. Pineapple coulis

    Ingredients

    • Invert sugar - 190g
    • Pectin NH - 16g
    • Sugar - 190g

    Heat the pineapple puree and inverted sugar to 60°C. Add the NH pectin to the sugar. Boil for 1 minute and pour over the sponge.

  4. White glazing

    Ingredients

    • Milk - 300g
    • Sugar - 375g
    • Dextrose - 375g
    • Fresh cream - 600g
    • Glucose - 200g
    • Maizena® - 45g
    • Vanilla pods - 2g
    • Gelatine 200 bloom (sheet) - 20g

    Mix cold and boil the milk, sugar, dextrose, cream, glucose, corn starch and vanilla pods. Add the bloomed gelatine. Strain and cool.

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