Scribd Logo
Upload

Welcome to Scribd!

  • El Nombre de La Rosa PDF

    Uploaded by

    DairoMRivero
    181 views3 pages
    This document provides instructions for making a six-person rose-themed cake. It includes recipes for raspberry genoa bread, raspberry compote, vanilla cremeux, rose mousse, and pink spray. It then provides directions for assembling the cake by lining a mold with the rose mousse, inserting the frozen raspberry and vanilla inserts, topping with the genoa bread, and freezing. The finished cake is unmold, sprayed pink, and decorated with rose petals, chocolate balls, and raspberries before serving.

    Original Description:

    Original Title

    el nombre de la rosa.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides instructions for making a six-person rose-themed cake. It includes recipes for raspberry genoa bread, raspberry compote, vanilla cremeux, rose mousse, and pink spray. It then provides directions for assembling the cake by lining a mold with the rose mousse, inserting the frozen raspberry and vanilla inserts, topping with the genoa bread, and freezing. The finished cake is unmold, sprayed pink, and decorated with rose petals, chocolate balls, and raspberries before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    181 views3 pages

    El Nombre de La Rosa PDF

    Uploaded by

    DairoMRivero
    This document provides instructions for making a six-person rose-themed cake. It includes recipes for raspberry genoa bread, raspberry compote, vanilla cremeux, rose mousse, and pink spray. It then provides directions for assembling the cake by lining a mold with the rose mousse, inserting the frozen raspberry and vanilla inserts, topping with the genoa bread, and freezing. The finished cake is unmold, sprayed pink, and decorated with rose petals, chocolate balls, and raspberries before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    The name of the rose

    For a six person cake


    Raspberry genoa bread :
    125g 50% almond paste Mix the almond paste with the eggs and egg yolks until a
    112g eggs smooth mix.
    20g egg yolk Whipp the mix 5 minutes, add the swiftened flour and
    20g flour baking powder.
    1g baking powder Add the melted butter.
    55g butter Pour into a cooking plate, deposit the raspberries on the
    40g raspberries sponge and cook around 8 minutes at 170°C.
    Raspberry compote :

    250g raspberries Cut the raspberries in half, place in the pan.


    30g sugar Add the sugar previously mixed with the pectin. Bring to
    5g NH pectin a boil. Add the fresh raspberries. Pour into insert mold
    50g fresh raspberries and freeze.

    Vanilla cremeux :

    125g cream Bring the milk, cream, powdered milk and vanilla to boil,
    125g milk add the yolks mixed with the sugar.
    10g powdered milk Pasteurize at 85 ° C, add the gelatin mass. Mix with an
    1 vanilla pod hand blender.
    40g sugar Pour into the insert mold.
    40g egg yolk Freeze.
    21g gelatin mass

    Rose mousse :

    135g milk Let infuse during the night the rose petals with the milk,
    65g cream cream and the half of sugar. The next day, make it boil.
    9g powdered milk Pour on the mixed sugar and egg yolk.
    25g rose petal Cook at 85°C. Add the gelatin mass.
    75g sugar Cool down to 30°C.
    20g egg yolk Add the whipped cream, use directly.
    35g gelatin mass
    200g whipped cream

    Pink spray :

    150g ivoiry couverture Melt the couverture and the cocoa butter to 45°C add
    150g cocoa butter the food coloring, mix, sift and spray directly.
    Qs. pink food coloring
    Montage :

    Cut a 22cm long and 8cm large rectangle in the Genoa bread.
    For the cake, realise a reverse assembly, pipe the mousse in the Pavoni’s « Venus » mold, line
    the mousse on every sides, and deposit the raspberry and vanilla frozen insert.
    Pipe the mousse to the 75% dof the mold, deposit the sponge, smooth and freeze it.
    Unmold the frozen cake and spray it with the pink spray.
    Decorate with three rose petals, some white and goldy chocolate balls and some fresh
    raspberries. Pipe some neutral glaze dots and deposit gold leafs.

    You might also like