Course pastry:
bilateral bodies and Confcommercio Academy taste
Hospitality IPSSAR Angelo Berti
parfait with orange sauce on crunchy almond and chocolate mousse with orange
Frangipane pie filling to Ganache chocolate mousse
to make good pastry topping do not need industrial and colored powders.
course to make these sweet it takes some training, but after the result is known.
Although this course for experts and based recipes are easy and fast.
S the yield undertake action as the cold blast,
The temperature control with the probes,
Icoltelli ceramics help to prolong the oxidation of the fruit and I can make simple decorations impressive
The use of the trap that takes the posto della sacca da pasticcere.
Il cannello per le gratinature e decorazioni con zucchero
Utilizzare il sifone in Pasticceria
Il Sifone da pasticceria
Ideale per la panna montata ma non solo:
Più gusto
Il sifone e utilizzato ormai in paesi occidentali, consente completamente o parzialmente di farla finita con crema o uovo emulsionante. Di conseguenza, gli aromi naturali e i sapori degli ingredienti chiavi vengono mantenute per una maggiore intensità e purezza di sapore. Vitamine e nutrienti sono of course, retained in the process. Increased efficiency
The ability to prepare recipes in advance saves time and improves efficiency. The siphon system can increase productivity with up to 5 times the volume of flogging. The result is a simple yet innovative cuisine and savings as it increases the product up to 5 times its consistency. Superior quality
The closed system allows high quality and hygiene in accordance with the procedures of 'HACCP. Preparations can be kept cold for several days in the refrigerator. Preparations that are kept warm over several hours can be served per minute. In
trade are patented systems to maintain elements cold cold until 8 hours and hot items hot for up to 3 hours in a device outside the refrigerator or oven.
The tube has an easy push button operation of
Double wall stainless steel vacuum bottle insulated removable decorator tip and adapter for quick clean toilet at any time are the best on the market
freshness and purity of the ingredients are probably the most compelling reasons for using a device to trap in the preparation of whipped cream. Fresh cream with a hose does not contain preservatives, emulsifiers or stabilizers, it is completely natural in every way.
Ideal for making cold sauces, mouse salt, cream and light desserts as well as whipped cream.
High quality materials, especially those in stainless steel double bottom.
piston head with metal removable stainless steel for easy and hygienic cleaning after each use, is washed in the dishwasher
Create natural flavors, pure and in a few seconds.
keeps the cream in the refrigerator for 10 days without preservatives.
The traps are available in sizes of 0.5 L and 0.25 L
Using the trap:
1. Fill the siphon filter it compounds with the aid of a funnel and strainer (to observe the maximum filling volume)
2. Plug the charger. Use Only chargers and quality
3. Screw the charger
4. Swirl Remover (3 x fresh cream, light cream / UHT with minimal fat content> 30% up to 10 x), dispose of the charge, empty
5. Place the tip of decoration and vertical press for the release of the sauce
6. Now and then put it back in a level position
1 .- the mixture must be perfectly homogeneous blended and filtered by passing it through a sieve with fine mesh
2 .- the mixture should be liquid enough English as a cream a little 'stronger 3 .-
if it is to be keep warm in a water bath temperature max 50 ° before the gas inniettare
shake 4 .- very buckets after the mixture was emulsified with 5 g
.- if all goes well should come out with a fine mousse the selected compound
Security: Do not open
gas inside, but well svoutare conetnuto
Do not plus freezer or oven.
Read the instructions carefully before using the model bought
To Make mousse:
With siphon L. 00:25
120 gr. sauce (chocolate or orange or see recipe below)
80 gr. Fresh cream. Close
in siphon gas refill is ready and beat well the foam
preparane more than one can remember metterel'etichetta and the date-producing,
The compound ends with the expiry date of fresh cream.
Recipes:
Updated on 2 / 11 / 2010
Card # 1 recipe
Name:
orange parfait recipe
designed and tested by chef Alessandro Tannoia
Ingredients: For 15-20 people
Portions of 100 grams. per person
1lt Cream
400 grams of egg white
200 gr. Salsa
orange card (No. 2) No. 5
grated orange
100 gr.
No. 2
Sugar Wafers crunchy almond
Note the use of 'pasteurized egg products and keeps the sweet safer increases the shelf life by decreasing the bacterial load.
Preparation:
First, grate the orange rind only,
Whip the cream with 80 to 100 gr. Mount
sugar quickly the egg white (It's better to keep the eggs at room temperature before use for a while 'so fitted better, as did our grandmothers). Add
orange cream sauce with a spoon mescolado a bit 'at a time from bottom to top
Add the egg whites a bit' at a time, stirring from bottom to top.
When the mixture is ready to put in cylindrical mold
Once the mixture of soft ice-cream is frozen, pull out frezzer, or better still blast. Replace
and store in freezer. You always have a soft ice cream
prompt and economical.
-trim versions.
With the same doses but different ingredients you can have fun trying to one thousand different flavors:
Eg I can do it with fruit to chocolate toroncino etc..
or more gusti e quindi strati di colore, mettere all’interno della base del semifreddo degli amaretti sbriciolati e liquore all’amaretto per fare il semifreddo all’amaretto.
Di granelle in commercio cè ne sono a centinaia e altre le posso preparare in mille modi, sbricoloando, grattugiando, mandorle, pistacchi, biscotti e agrumi
Possiamo decorare con della spuma di arancio e scorze, lamponi, mirtilli e ribes o le fragole, non cè fine alla fantasia e versatilità del prodotto.
Oltre che nel bicchiere lo potete mettere in uno stampo con della carta forno a foderare (la pellicola rischiate che rimanga qualche pezzetto di plastica, in bocca), da servire in tranci.
Attenzione:
le salse le We can easily do at home if you will, without covering products with many dyes preservatives. Here are some recipes do.
Just in case you do not have time or desire then also used the topping for convenience and speed.
Characteristics:
The crunchy biscuit
He serves as a hint of aromatic essence of orange.
Real Time: 15 min
. for dough.
2-3 hours to 20-30 min frezzer
scrubber
Sheet No. 2
Updated on 2/11/2010
Name recipe: orange
Salsa Recipe tested by chef Alessandro Tannoia
Ingredients: n ° 20 people
L. 0500
Cream
GR. 100 N.
SUGAR 4 egg yolks
N. 1
ORANGE (zest WITHOUT WHITE)
Preparation:
1. PUTTING THE MILK IN EBOLIZZIONE orange peel
2. To beat the eggs with sugar until creamy
3. AGG. The compound to the milk, bring to 85 °
4. FILTER AND COOL IN BLAST
Finish:
to decorate cakes or as a sauce to accompany
Characteristics:
Orange and delicate flavor of Zagra
Real Time:
10 min.
Sheet No. 3
Updated on 2/11/2010
Name Recipe: Crunchy Almond
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: 20 people
GR . 100
A BUTTER ointment
GR. 400
POWDERED SUGAR
GR. 200
ALBUM HUT
GR. 60
FLOUR 500g
THREAD AND TOASTED ALMONDS
TpT
See chart No. 4
Preparation:
1. MIXING THE ALBUM WITH POWDERED SUGAR BUTTER A ointment, and AGG.
sifted flour 2. Roll out the dough LIKE TULIP AND AGG. ALMONDS, RAISE THE PACKAGE IN SUCH A WAY THAT MUST BE VIA THE EXCESS
3. PUT IN BLAST
4. COOKING FOR THE TPT
Sprinkle 5. Bake at 200 ° turn finally SALAMANDER IN THE FINAL TOAST or torch
Finish:
You can leave a biscuit or ice cream cakes to give the dome shape
Characteristics: Crunchy
ideal as a base or cover cakes
Real Time : 1 hour
Updated on 2/11/2010
recipe card n.4
Name:
TpT = So Much for
Recipe tested by Chef Alessandro Tannoia
Ingredients: 200 gr
.
almond flour 200 gr. Powdered sugar
Preparation:
Meholah well the two ingrdienti
Finish:
It 's a good binder and caramelizes during baking, giving color and crisp the preparation
Characteristics: At the end
Cooking is brown and crispy
Real Time: 3 min
.
Updated on 2/11/2010 # 3 recipe
Name:
pastry
Recipe tested by Chef Alessandro Tannoia
Ingredients: For 24 persons
No. 2 cake tins 28 cm which is
equal to 12 servings.
GR. 200
POWDERED SUGAR
GR: 700
FLOUR
GR. 4 SALE
GR: 500 Gr 50
BUTTER EGG
Preparation: Soften the butter
AGG. Icing sugar and mix
SALT Combine eggs, then the sifted flour
Cover and let stand in Frezzeria
pull STILL THIN COLD
Finish:
Ideal for basic cakes, tartelet and pies
Characteristics:
crispy and crumbly light brown
Real Time:
Cooking in a convection oven at 180 degrees for 10 min. (Always depends on the thickness drawn)
Card n.6
Updated on 2/11/2010
Name recipe: Chocolate Ganache
Recipe tested by Chef Alessandro Tannoia
Ingredients: # 2 Total 24 cakes Portions
GR. 500
CREAM boiled
GR. 375 DARK CHOCOLATE
Coriollo
Preparation:
1. Boil the cream in a saucepan
2. MELTING CHOCOLATE IN THE BATHROOM MARIA
3. Putting it all together
4. STORE AT 30 ° IF YOU MUST SERVE or solidifies.
Finish:
For tartelet, cakes and decorations in a paper cornet
Characteristics: Creamy
soft with a bitter aftertaste
Real Time: 10 min
.
Sheet No.7
Updated on 2/11/2010
Name Recipe: Frangipane
Recipe tested by Chef Alessandro Tannoia
Ingredients: 24 servings for two pies from one o'clock 12 servings
N. 8 egg yolks
N. 4
Intet EGG
GR. 140 SUGAR
CL. 200
CREAM
GR. 200 DARK CHOCOLATE
Preparation:
1. ASSEMBLE THE RED WITH THE WHOLE AND SUGAR
2. AGG. CREAM AND HOT FUDGE LOOSE IN THE BATHROOM MARIA
3. PREPARE The cake with the pastry AGG. THE SHOES AND PUT IN BLAST
4. COLD AGG COPMOSTO FOR THE PIE
5. COOKING IN THE OVEN TO 180 ° 20 MIN.
6. You can cut and save before firing
Finish:
Serve warm with a pattern of musical key
Characteristics: Crunchy
comes out when it breaks above a creamy hot chocolate, then absorbed from mixing classic pie chocolate.
Real Time: 1 hour
0 comments:
Post a Comment