The torch cake takes the place of the salamander to quickly caramelize the sugars or sauces such as pasteurization of mounting it tiramisu in planetary
Ceramic Knife
Unlike normal knives made of stainless steel and ceramic knives are ideal for cutting the fruit because the delay 'oxidation also a few hours.
Dome with almond mascarpone cream with honey and blueberries
Composition of Deborah assistant pastry course
Sheet n ° 1
Updated on 2/11/2010
Recipe Name: Almond Brittle
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: 20 people
GR. 200 A BUTTER ointment
GR.
POWDERED SUGAR 800 GR. 400 ALBUM HUT
GR. 120 FLOUR 500g
TOASTED ALMOND AND THREADED
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
Sheet No.2
Updated on 4/11/2010
recipe name:
MASCARPONE CREAM Recipe tested by Chef Alessandro Tannoia
Ingredients for the siphon 0.25L: 4 egg yolks
300 ml 4 tablespoons mascarpone cream
6 tablespoons of powdered sugar 4 teaspoons
, Amaretto liqueur
Preparation:
Mix eggs and sugar, add the mascarpone amaretto liqueur Pour in the trap.
Screw the charger and shake. Cool for at least 30 minutes.
Finish:
The foam goes inside the dome
Garnish with blueberries and honey from acacia
Tip: If you do not want to work with raw eggs, you can simply replace the eggs with 75 g of pasteurized eggs
The first base is cream.
Real Time: 30 min
.
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:
When cooking is brown and crispy
Real Time: 3 min
.
-Tart Grand Cru and toasted hazelnuts
Updated on 2/11/2010 n ° 3
Name Recipe: Shortbread
Recipe tested by Chef Alessandro Tannoia
Ingredients: For 24 persons
No. 2 cake tins 28 cm
which is equal to 12 porzioni.
GR. 200 ZUCCHERO A VELO
GR:700 FARINA
GR. 4 SALE
GR:500 BURRO
Gr. 50 UOVO
Preparazione:
AMMORBIDIRE IL BURRO
AGG. LO ZUCCHERO A VELO E MESCOLARE
UNIRE LE UOVA IL SALE, INFINE LA FARINA SETACCIATA
COPRIRLA E LASCIARLA RIPOSARE IN FREZZER
TIRARLA SOTTILE ANCORA FREDDA
Finitura:
Ideale per base per torte, tartelet, e tortini
Caratteristiche organolettiche:
Croccante e friabile di colore bruno chiaro
Tempo reale:
Cottura in forno ventilato a 180° per 10 min. ( dipende sempre dallo spessore tirato)
Scheda n.4
Aggiornata il 23/2/2006
recipe
Name: Grand Cru
Ingredients: 2 cakes for 24 people from 28cm to 12 servings one o'clock
GR. 120 BUTTER
GR. 380 CHOCOLATE (MONTE ROSA PERUGINA)
GR.
SUGAR 160 GR.
CREAM 500 GR. 100 HAZEL PERUGINA
GR. 20 COCOA POWDER
Preparation:
1. Add the cream the butter and sugar in a saucepan and bring to boil
2. AGG. CHOCOLATE CUT and melt
3. Remove from heat AGG. COCOA POWDER SWEEP
4. AGG. THE hazelnut
5. AGG. THE HAZELNUT ROASTED
Finish:
For cakes pastry stretched thin, cool Blast in
Characteristics: Creamy
you sciogliein mouth shortbread taste accompanies
Real Time: 20 min
.
With views of the recipes in this and past lectures creativity becomes simple since the bases, sauces and natural
the Crem Brule Licorice
Card No.1
Updated on 21/11/2010 Name
recipe:
Crem brule recipe for Licorice
designed and tested by chef Alessandro Tannoia
Ingredients for 20 portions of 100 gm. No one o'clock
12 egg yolks
GR. 220 SUGAR
L.
CREAM 1.6 OZ. 4 Licorice (O branches previously crushed or powder weight, and subjective personal taste)
QB SUGAR CANE
Preparation:
1. MIX EGGS WITH SUGAR
2. Boil the cream with licorice
3. SETCCIARE END INFUZIONE Licorice
4. AGG. CREAM OF THE CREAM AND SUGAR AND EGGS Bring to a boil thicken IN ANY MANNER (Used to speed up the cooking)
5. PUT A BAND IN THE CUPS (BETTER THAN CERAMIC especially for the CREM BRULE ') AND CORPRIE Please add boiling water to ½ inches from the edge of the cup)
6. PUT IN OVEN WHOLE BAND AT 100 ° FOR 45 MIN. (The cooking depends on the amount of mixture into the cup)
Finish:
A cold agg. a little 'brown sugar and caramelize with a torch
Characteristics:
yellow in color and crisp aftertaste of liquorice
Real Time: 1 hour cooking
My considerations were not clear:
These days I have wondered why the audience my recipes, and put the copyright in a copy right then.
My Recipes pubbilco without copyright because:
am free to publish them, because I want to give one more service to those who participate in my classes, and continuity in training,
also change because the recipes have qulquno expressed his critical sense about them and together we have improved, and then are no longer mine but belong to everyone.
regard to sponsor a commercial product such as a pot or trap:
One of my professor told me: Alessandro see training is not can not be commercial, when you sponsor a product during a lesson because you're paid by someone you are no longer free from the critical sense of things.
You can have preferences for certain products and believe, will not receive any money from these will be turned into a commercial and not a trainer, and people perceive it.
Training is what something's largest mall, is higher because it has a critical sense of things and then gives you the freedom to express your opinion on them.
Prof.Sregio Tortella
my opinion be critical to good manners and tact, helps us to improve the quality of products and services and see our reality in several respects. Be sincere open
real authentic "Things are as they appear, do not have hidden purposes, does not manipulate people, not to conceal information"
Be honest, tell the truth, say his own opinion, use simple language, show integrity not manipulate people do not distort the facts, not trick.
There may be the event where the chef is sponsoring a pot or a product, but the goal must be clear, it was there for the pots and the product, not for training. A cordial greeting
Chef Alessandro
Tannoia
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