EN Recipe Book Entremets and Tarts

Prévia do material em texto

<p>Nombre ChefRecipe Book</p><p>Entremets and</p><p>Tarts</p><p>With Antonio Bachour</p><p>Nombre Chef</p><p>Recipe</p><p>Red berry tart</p><p>2</p><p>2</p><p>Ingredients for sablé pastry (3 units)</p><p>● 360 gr butter</p><p>● 195 gr sugar confectionery</p><p>● A pinch of salt</p><p>● 137 gr smooth butter</p><p>● 266 gr 70% almond paste</p><p>● 137 gr eggs</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the almond cream</p><p>● Mix smooth butter with the almond paste and cornstarch.</p><p>● Add eggs and all other ingredients and mix for 1 minute at high speed.</p><p>● Put the almond cream in the tart mold and bake for 8-10 minutes, allow to</p><p>cool</p><p>● Pre heat oven at 165ºC.</p><p>● Cut the butter in small cubes and place in the bowl of the mixer, with the</p><p>paddle attachment.</p><p>● Add flour, sugar, salt, and almond flour and beat until it looks like sand.</p><p>● Mix the egg and coloring agent. Add the egg and mix together until you</p><p>get a ball of dough.</p><p>● Roll the dough -2.5 mm thick between two papers, and keep in the fridge</p><p>for 1 hour.</p><p>● Form and cut each tart mould and bake for approximately 15 minutes until</p><p>slightly golden.</p><p>Preparation</p><p>● 1 vanilla bean</p><p>● 1 lemon zest</p><p>● 68 gr cornstarch</p><p>● 90 gr almond flour</p><p>● 142 gr whole eggs</p><p>● 795 gr flour</p><p>● 6 gr red coloring agent - for food</p><p>Nombre Chef</p><p>Recipe</p><p>Red berry tart</p><p>3</p><p>3</p><p>Ingredients for the vanilla cream</p><p>● 100 gr milk</p><p>● 240 gr 35% cream</p><p>● 4 vanilla</p><p>● 90 gr egg yolks</p><p>● 90 gr sugar</p><p>● 6 gr silver gelatin</p><p>● 325 gr blueberry puree</p><p>● 25 gr invert sugar</p><p>● 8 gr silver gelatin</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the blueberry jam</p><p>● Hydrate gelatine in frozen water to soften. squeeze excess water and set</p><p>aside.</p><p>● Bring the puree and invert sugar to boil in a small pot.</p><p>● Stir in the gelatine to dissolve. Mix well. Allow the jam to cool at room</p><p>temperature.</p><p>● Pour onto the vanilla cream and keep in the fridge.</p><p>● Prepare creme anglaise and bake at 82ºC.</p><p>● Add drained gelatine</p><p>● Allow to cool to 25 degrees and fill the tart to ¾ full.</p><p>● Keep in the fridge.</p><p>Preparation</p><p>Nombre Chef</p><p>Recipe</p><p>Red berry tart</p><p>4</p><p>4</p><p>Ingredients for the strawberry compote</p><p>● 112 gr puree of strawberry</p><p>● 112 gr diced strawberry</p><p>● 15 gr sugar</p><p>● 15 gr invert sugar</p><p>● 3.75 gr NH pectin</p><p>● 3.75 gr silver gelatin</p><p>● 5 gr lemon juice</p><p>Method</p><p>Antonio Bachour</p><p>● Place the compote over the blueberry jam.</p><p>● Decorate with strawberries.</p><p>.</p><p>● Hydrate gelatine in frozen water until softened; squeeze excess water and</p><p>set aside.</p><p>● Mix strawberry puree, diced strawberry, invert sugar, and lemon juice in a</p><p>pot, and heat to 30 degrees.</p><p>● Mix pectin with sugar and add it to the strawberry mixture. Bring to a boil</p><p>for 1 minute, and add drained gelatine. Pour into a mold and freeze it.</p><p>Finishing</p><p>Allergen products</p><p>Nombre Chef</p><p>Recipe</p><p>Chocolate caramel tart</p><p>5</p><p>5</p><p>Ingredients for sable pastry (3 units)</p><p>● 180 gr cold butter</p><p>● 97.5 gr confectioners sugar</p><p>● 60 gr cocoa powder</p><p>● 141 gr 70% chocolate guanaja</p><p>● 130 gr cream</p><p>● 97 gr egg whites</p><p>● 48 gr confectioners sugar</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the chocolate financiers</p><p>● Sieve the following ingredients: confectioners sugar, almond flour, flour and</p><p>baking powder.</p><p>● Put into a mixer bowl, add the egg whites, and beat for 2 minutes at low</p><p>speed.</p><p>● Add cream. Melt the 70% guanaja and butter together.</p><p>● When the guanaja mixture is at 45-50 °C, add it to the other ingredients in</p><p>the mixer. Mix for 30 seconds.</p><p>● Allow the dough to stand in the fridge for 1-2 hours before baking.</p><p>● Preheat oven at 165ºC</p><p>● Cut the butter in small cubes and put in the mixer bowl with paddle</p><p>attachment.</p><p>● Add flour, cocoa powder, sugar, salt and almond flour, and beat until it</p><p>looks like sand.</p><p>● Add the egg and mix it all together until it forms a ball.</p><p>● Roll the dough 2,5 mm thick- between two parchment papers, cover with</p><p>film and keep in fridge for 20 minutes.</p><p>● Butter the molds and cut the dough. Form and cut each mold and freeze</p><p>for at least 1 hour before baking for approximately 15 minutes until</p><p>slightly golden.</p><p>Method</p><p>● 38 gr almond flour</p><p>● 38 gr flour</p><p>● 4 gr baking powder</p><p>● 54 gr butter</p><p>● a pinch of salt</p><p>● 45 gr almond flour</p><p>● 71 gr whole eggs</p><p>● 337 gr flour</p><p>Nombre Chef</p><p>Recipe</p><p>Chocolate caramel tart</p><p>6</p><p>6</p><p>Ingredients for the caramel</p><p>● 1150 gr sugar</p><p>● 150 gr cream</p><p>● 2 gr sea salt</p><p>● 125 gr butter</p><p>● 175 gr 35% cream</p><p>● 75 gr milk</p><p>● 50 gr egg yolks</p><p>● 225 gr 40% milk chocolate Jivara</p><p>● 2.5 gr silver gelatine</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for Jivara Creamy</p><p>● Soak gelatine in frozen water until softened; squeeze excess water and set</p><p>aside.</p><p>● Prepare creme anglaise and cook to 82 °C. Add the gelatine and strain over</p><p>the milk chocolate. Emulsify with the hand mixer.</p><p>● Prepare a dry caramel, deglaze with cream and sea salt.</p><p>● Cook to 110 °C. Remove from heat and add butter. Stir well.</p><p>Method</p><p>Method</p><p>● Melt the ingredients together and use at 40°C</p><p>Ingredients for the Manjari spray</p><p>● 300 gr melted Manjari 64% chocolate</p><p>● 200 gr cocoa butter, melted</p><p>Nombre Chef</p><p>Recipe</p><p>Chocolate caramel tart</p><p>7</p><p>7</p><p>Ingredients for Jivara whipped ganache</p><p>● 150 gr 35% cream</p><p>● 18 gr glucose</p><p>● 18 gr invert sugar</p><p>● 225 gr 40% milk chocolate Jivara</p><p>● 400 gr 35% cream</p><p>Method</p><p>Antonio Bachour</p><p>● Fill the tart ¼ full with financier and bake at 170 °C for 8-10 minutes.</p><p>● Allow to cool and make a hole in the center.</p><p>● Fill the middle with caramel. Pour the milk chocolate cremeux over.</p><p>● Take the whipped ganache out of the freezer and spray it with the chocolate</p><p>paint.</p><p>● Place the whipped ganache on top of the tart.</p><p>● Heat the smallest part of the cream, glucose and invert sugar.</p><p>● Slowly pour this hot mixture onto the melted chocolate.</p><p>● Immediately mix using a turmix to get a perfect emulsion.</p><p>● Add the largest part of cream, cold. Use the turmix to mix again.</p><p>● Keep it in the fridge, ideally overnight.</p><p>● Whip ganache until firm. Pipe some ganache peaks in a 6 cm flat circle on</p><p>the upper part of an acetate sheet, and freeze.</p><p>Finishing</p><p>Allergen products</p><p>Nombre Chef</p><p>Recipe</p><p>Coconut and strawberry</p><p>Entremet</p><p>8</p><p>8</p><p>Ingredients for the lime sponge (3 units)</p><p>● 15 g lime zest</p><p>● 280 g eggs</p><p>● 375 g sugar</p><p>● 2 g salt</p><p>● 162 g cream</p><p>● 290 g flour</p><p>● 5,5 g baking powder</p><p>● 90 g melted butter</p><p>● 310 g coconut puree</p><p>● 550 g white chocolate Opalys</p><p>● 8 g silver gelatin</p><p>● 770 g whipped cream ( at smooth peak stage)</p><p>Preparation</p><p>Antonio Bachour</p><p>Ingredients for the coconut mousse</p><p>● Hydrate gelatin in cold water until softened.</p><p>● Squeeze excess water and reserve.</p><p>● Melt the chocolate. Heat the coconut puree and add soaked gelatin.</p><p>● Pour on the chocolate and mix with a hand mixer. Allow to cool to 28C. Mix</p><p>the whipped cream into the ganache.</p><p>● Mix lemon zest and sugar in the robot coupé or blender.</p><p>● Mix salt, sugar, eggs and cream in a small mixer with the mixer paddle.</p><p>● Add dry sieved ingredients, scrape the sides and bottom of the bowl and</p><p>add melted butter..</p><p>● Pour in a 60x40 tray.</p><p>● Bake at 165C degrees for 10-15 minutes.</p><p>Preparation</p><p>Nombre Chef</p><p>Recipe</p><p>Coconut and strawberry</p><p>Entremet</p><p>9</p><p>9</p><p>Ingredients for confit berries</p><p>● 125 g cherry puree</p><p>● 125 g strawberry puree</p><p>● 380 g raspberry puree</p><p>● 80 g sugar</p><p>● 10 g NH pectin</p><p>● 10 g lemon juice</p><p>● 200 gr strawberry puree</p><p>● 25 gr invert sugar</p><p>● 8 gr silver leaf gelatin</p><p>● 300 gr strawberry Valrhona Inspiration</p><p>● 300 gr 35% cream</p><p>Preparation</p><p>Antonio Bachour</p><p>Ingredients for Strawberry Cream</p><p>● Hydrate gelatin in frozen water until softened; squeeze out excess water and</p><p>set aside.</p><p>● Melt chocolate.</p><p>● Heat puree with invert sugar and add the gelatine. Pour on the chocolate and</p><p>mix with a hand mixer.</p><p>● Allow to cool to 28C and add cold cream. Fill over the confit berries. Keep in</p><p>the fridge.</p><p>● Heat all purees to 35 degrees and add the sugar pectin mixture. Bring to a</p><p>boil for 1 minute.</p><p>● Pour uniformly into 3 x 16 cm ring molds. Freeze until ready to use.</p><p>Preparation</p><p>Nombre Chef</p><p>Recipe</p><p>Coconut and strawberry</p><p>Entremet</p><p>1</p><p>0</p><p>10</p><p>Ingredients for the glaze</p><p>● 38 g silver leaf gelatin</p><p>● 250g water</p><p>● 450g coarse</p><p>sugar</p><p>● 450 g glucose syrup</p><p>● 450 g white chocolate Ivoire</p><p>● 320 g sweetened condensed milk</p><p>● 180 g Valrhona nappage absolut neutral</p><p>● Red coloring agent, water based</p><p>Preparation</p><p>Antonio Bachour</p><p>● Put some coconut mousse in the silicone mold.</p><p>● Position the confit and cream insert.</p><p>● Add another layer of mousse, and place a disc of lime cake on top. Freeze.</p><p>Demold and glaze.</p><p>● Decorate with strawberries</p><p>● Soak gelatin in cold water until softened; squeeze out excess water and</p><p>reserve.</p><p>● Boil water, sugar and glucose in a pot to 103 degrees, add strained</p><p>gelatin.</p><p>● Put chocolate and sweetened condensed milk in a medium sized bowl.</p><p>Pour the hot mixture onto the chocolate and emulsify with a hand mixer.</p><p>● Add the neuter glaze. Using a hand mixer, add the food safe coloring</p><p>agent. The glaze will be ready when it reaches 35ºC.</p><p>Finishing</p><p>Allergen products</p><p>Nombre Chef</p><p>Recipe</p><p>Mango and lemon</p><p>Entremet</p><p>1</p><p>1</p><p>11</p><p>Ingredients for the almond cake (3 units)</p><p>● 340 gr almond paste, valrhona 70%</p><p>● 340 gr unsalted butter</p><p>● 340 gr granulated sugar</p><p>● 1 vanilla pod, divided lengthways and seeds scraped out</p><p>● 6 large eggs</p><p>● 260 gr flour</p><p>● 2 tablespoons of baking powder</p><p>● A pinch of salt</p><p>● 340 gr sour cream</p><p>● 9 gr silver gelatine.</p><p>● 500 gr mango chopped into cubes</p><p>● 80 gr granulated sugar (US)</p><p>● 200 gr mango puree</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the mango compote</p><p>● Soak the gelatine in cold water until it softens; squeeze the excess water and</p><p>reserve.</p><p>● Combine mango, sugar and puree in a small pot. Cook for a few minutes and</p><p>add the gelatine.</p><p>● Pour the mango compote into 16 cm rings. Keep in the fridge.</p><p>● Preheat oven to 165 ° C.</p><p>● Cream the almond paste, butter, sugar and vanilla until soft.</p><p>● Add eggs gradually, mixing in between each addition.</p><p>● Sieve flour, baking powder and salt together, add to the egg mixture and</p><p>mix for 1 minute.</p><p>● Add sour cream and do not mix too much. Arrange on a 60x40 tray and</p><p>bake for 15 minutes.</p><p>● Cool on a wire rack, trim edges and reserve. Cut out 16 cm circles and</p><p>reserve.</p><p>Method</p><p>Nombre Chef</p><p>Recipe</p><p>Mango and lemon</p><p>Entremet</p><p>1</p><p>2</p><p>12</p><p>Ingredients for the mango creamy</p><p>● 15 gr silver gelatin</p><p>● 520 gr mango puree</p><p>● 200 gr whole eggs</p><p>● 170 gr granulated sugar</p><p>● 56 gr unsalted butter, softened</p><p>● 38 g silver gelatine</p><p>● 250g water</p><p>● 450g granulated sugar</p><p>● 450 g glucose syrup</p><p>● 450 white chocolate (Ivoire)</p><p>● 320 g sweetened condensed milk</p><p>● 180 g Valrhona nappage absolut neutral</p><p>● Yellow coloring agent, water based</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the glaze</p><p>● Soak gelatine in cold water until it softens. Squeeze the excess water and</p><p>reserve.</p><p>● Boil water, sugar and glucose to 103°C in a medium sized pot, add strained</p><p>gelatine.</p><p>● Put the chocolate and sweetened condensed milk in a medium size bowl.</p><p>Pour the hot mixture onto the chocolate and emulsify with a hand mixer.</p><p>● Add the neuter glaze. Using a hand mixer, add the coloring agent. Mix for at</p><p>least two minutes.</p><p>● Allow to stand in the fridge for 24 hours.</p><p>● Soak gelatine in ice water until it softens; squeeze the excess water and</p><p>reserve.</p><p>● In a medium-sized heat-proof bowl, whisk together the eggs, sugar, and</p><p>mango puree.</p><p>● Place the heat-resistant container over the pot of simmering water and</p><p>cook, stirring constantly until it reaches 82 ° C. Add the gelatine.</p><p>● Cool to 40 ° C in an ice bath before adding the butter and processing it</p><p>with a hand mixer until smooth. Keep in the fridge.</p><p>Method</p><p>Nombre Chef</p><p>Recipe</p><p>Mango and lemon</p><p>Entremet</p><p>1</p><p>3</p><p>13</p><p>Ingredients for the lemon mousse</p><p>● 215 gr whole milk</p><p>● 215 gr cream</p><p>● 865 gr 35% cream</p><p>● 635 gr white chocolate</p><p>● 52 gr. cocoa butter</p><p>● 20 gr silver gelatine</p><p>● 28 g lemon zest</p><p>Method</p><p>Antonio Bachour</p><p>● Put a layer of mousse.</p><p>● Place the compote on top of the mousse.</p><p>● Then, add more mouse on top of the compote,</p><p>● Add the creamy</p><p>● Put mousse on top of the creamy.</p><p>● Place the sponge cake over the mousse.</p><p>● Freeze the cake.</p><p>● Glaze the cake after freezing it.</p><p>● Soak gelatine in plenty of cold water.</p><p>● Bring milk, lemon zest and cream to a boil.</p><p>● Add well drained gelatine. Pour approximately 1/3 of the hot liquid on to</p><p>the melted chocolate and cocoa butter and mix to get a soft and shiny</p><p>texture, with some elasticity. (This is the sign of a perfect emulsion).</p><p>● Add the rest of the milk/ cream, maintaining this texture. When the</p><p>chocolate mixture reaches 28 ° C, incorporate the whipped cream.</p><p>Method</p><p>Allergen products</p><p>Nombre Chef</p><p>Recipe</p><p>Black Forest Entremet</p><p>1</p><p>4</p><p>14</p><p>Ingredients for the chocolate cake (3-4 units)</p><p>● 120 gr eggs</p><p>● 190 gr sugar</p><p>● 180 gr whole purpose flour</p><p>● 15 gr baking powder</p><p>● 400 g white chocolate Ivoire 35% Valrhona</p><p>● 375 g 35% cream</p><p>● 30 g kirsch</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the Kirsh Namelaka</p><p>● Hydrate gelatin in cold water until it softens; squeeze excess water and</p><p>reserve.</p><p>● Bring milk and glucose to boil in a small pot. Add gelatin and stir.</p><p>● Put chocolate in a bowl and pour the glucose mixture onto it.</p><p>● With an immersion blender, emulsify and add the kirsh, followed by the</p><p>cold cream. Emulsify for one more minute until you get a smooth</p><p>mixture.</p><p>● Pour the mixture into 3 x 16 cm rings and freeze until ready to use.</p><p>● In a mixer, with whisk, mix sugar and eggs.</p><p>● Once mixed, add milk, with melted butter and chocolate.</p><p>● Finally, add sieved dry ingredients.</p><p>● Fill the 16 cm rings ⅓ full. (150 to 200 gr of the mixture per mould)</p><p>● Bake at 170ºC for 12-15 minutes. Keep in the fridge.</p><p>Method</p><p>● 8.5 g silver leaf gelatin</p><p>● 200 g whole milk</p><p>● 10 g glucose</p><p>● 245 gr milk (room temperature)</p><p>● 175 gr ghee (clarified butter)</p><p>● 155 gr chocolate (Guanaja 70%)</p><p>Nombre Chef</p><p>Recipe</p><p>Black Forest Entremet</p><p>1</p><p>5</p><p>15</p><p>Ingredients for the cherry jelly</p><p>● 105 g granulated sugar</p><p>● 14 g NH pectin</p><p>● 400 g cherry puree</p><p>● 50 g water</p><p>● 75 g glucose</p><p>Method</p><p>Antonio Bachour</p><p>Ingredients for the 70% Guanaja Mousse</p><p>● Hydrate gelatin in cold water. Squeeze out excess water.</p><p>● Melt the chocolate. Bring milk to boiling point and add strained gelatin.</p><p>● Pour some hot milk onto the melted chocolate and mix with a mixer to get a</p><p>smooth, elastic and shiny texture, that is well emulsified.</p><p>● Add the rest of the milk, trying to maintain the same texture. Once it reaches</p><p>40C, mix with the whipped cream</p><p>● Mix sugar and pectin in a small bowl.</p><p>● Mix puree, water and glucose in a medium sized pan. On a medium heat,</p><p>bring up to 30ºC, gradually add the sugar and pectin mixture. Bring to a</p><p>boil for one minute and remove from the heat.</p><p>● Pour the mixture into 3 x 16 cm molds and freeze until ready to use.</p><p>Method</p><p>● 8 g silver leaf gelatin</p><p>● 380 g whole milk</p><p>● 400 g 70% dark chocolate Guanaja</p><p>● 830 g whipped cream</p><p>Nombre Chef</p><p>Recipe</p><p>Black Forest Entremet</p><p>1</p><p>6</p><p>16</p><p>Ingredients for the glaze</p><p>● 38 g silver gelatin</p><p>● 250g water</p><p>● 450g granulated sugar</p><p>● 450 g glucose syrup</p><p>● 450 g white chocolate (Ivoire)</p><p>● 320 g condensed milk</p><p>● 180 g Valrhona nappage absolut neutral</p><p>● Red coloring agent, water based</p><p>Method</p><p>Antonio Bachour</p><p>Finishing</p><p>● Line 3 x 21 cm molds with acetate strips.</p><p>● Build the entremet the other way round, in the following order:</p><p>● Add a layer of mousse.</p><p>● Add the namelaka on top of the mousse.</p><p>● Add some more mousse on top of the namelaka.</p><p>● Add cherry jelly and then some more mousse. Position the sponge and</p><p>freeze.</p><p>● Put the entremet on a rack and glaze.</p><p>● Hydrate gelatin in cold water until it softens; drain excess water and</p><p>reserve.</p><p>● Boil water, sugar and glucose at 103ºC in a medium sized pot, add</p><p>drained gelatin.</p><p>● Put chocolate and sweetened condensed milk in a medium sized bowl.</p><p>Pour the hot mixture onto the chocolate</p><p>and emulsify with a hand mixer.</p><p>● Add the neuter glaze. Using a hand mixer, add the coloring agent.</p><p>● The glaze will be ready when it reaches 35ºC .</p><p>Allergen products</p>