Recipes

Discover the science behind Chocolate Mousse from Cacao Barry LAB. In this bulletin we take a look at the world of chocolate mousses used for assembling desserts. fine answers to questions like: how is stability affected if cream is not used as an aerating agent? or how does egg product affect the final texture, and does it matter whether they are beaten or not? Click here to see the bulletin or download.  

ITAKUJA NAMELAKA 470gMILK 25gGLUCOSE 12gGELATIN 660gITAKUJA 55% 940gWHIPPING CREAM Heat the milk with the glucose, then add the rehydrated gelatin. Slowly pour this mixture over the melted ITAKUJA 55% couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold liquid cream. Use the electric mixer to mix again. Leave to stiffen in the refrigerator, preferably overnight. ITAKUJA 55% MILK ICE CREAM 1010gMILK 52gPOWDERED MILK 66gSUGAR 96gPOWDERED GLUCOSE 32gINVERT SUGAR 8gWHIPPING CREAM 6gICE CREAM STABILIZER 288gITAKUJA 55% Heat the milk. Once it is at 25°C (75°F), add the powdered milk. Once it is at 30°C (85°F),...

Almond-hazelnut sponge cake Iced coffee ganache Citrus jelly Sao Tomé chocolate mousse Caramel glaze Recipe components Almond-hazelnut sponge cake Ingredients Preparation 132g egg white 132g sugar Make a meringue. 82g egg yolks 214g eggs 297g sugar 181g almond powder 165g hazelnut powder 33g Cacao Barry Extra Brut Cocoa 82g flour Mix together. 181g melted butter Add to the egg mixture and mix in the meringue. Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C. Iced coffee ganache Ingredients Preparation 25g powdered milk 1% fat 110g espresso coffee 110g 3,25% full fat milk 2g vanilla Mix...

To see the best uses of frozen fruit and vegetable purees at a glance, Les vergers Boiron have drawn up concise and practical charts. Classic or novel pastry, confectionery, chocolate and ice recipes are described with the exact proportion of each ingredient depending on the Les vergers Boiron fruit or vegetable puree used. They also contain a few reminders about best practices (defrosting, storage, etc.), and useful information on different methods of preparing recipes. Needless to say this will give wings to your creativity and save you a lot of time. Thus, all major preparations are presented, to which are obviously...

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