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  • DC - Golden Ferrero 1.2

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    Mani Murugan
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    This technical worksheet provides ingredients and instructions for making a Golden Ferrero 1/2 dessert. It lists ingredients like egg whites, sugars, flours, chocolates, butters, pralines, and creams. The instructions explain how to make components like a hazelnut dacquoise, feuilletine praline, hazelnut praline, and hazelnut praline mousse in stages. The full cost per portion is also included, along with selling prices and raw material ratios.

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    DC_Golden ferrero 1.2

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    This technical worksheet provides ingredients and instructions for making a Golden Ferrero 1/2 dessert. It lists ingredients like egg whites, sugars, flours, chocolates, butters, pralines, and creams. The instructions explain how to make components like a hazelnut dacquoise, feuilletine praline, hazelnut praline, and hazelnut praline mousse in stages. The full cost per portion is also included, along with selling prices and raw material ratios.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    53 views1 page

    DC - Golden Ferrero 1.2

    Uploaded by

    Mani Murugan
    This technical worksheet provides ingredients and instructions for making a Golden Ferrero 1/2 dessert. It lists ingredients like egg whites, sugars, flours, chocolates, butters, pralines, and creams. The instructions explain how to make components like a hazelnut dacquoise, feuilletine praline, hazelnut praline, and hazelnut praline mousse in stages. The full cost per portion is also included, along with selling prices and raw material ratios.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    TECHNICAL WORKSHEET - 974 Delights

    Golden ferrero 1/2


    Category Season
    Technical worksheet for 10 Portion(s) Container

    Quantity
    Cost by
    Ref. Ingredients Quantity Unit for Cost Cooking process
    Unit
    10

    Unpack, clean, peel and scale ingredients as per recipe


    Hazelnut dacquoise
    Egg whites 0,200 L 0,200
    Hazelnut dacquoise
    Caster sugar 0,080 KG 0,080
    Icing sugar 0,125 KG 0,125 Beat the egg whites with the sugar and add the powders
    Roasted almond powder 0,085 KG 0,085 1100 g per plate and spread crushed Hazelnut
    Roasted hazelnut powder 0,070 KG 0,070 Bake at 170°C for 15 to 18 minutes
    Flour T55 0,035 KG 0,035

    Feuilletine praliné
    Feuilletine praliné Melt the chocolate, butter and praline in a bain marie, add
    Dark chocolate 64% Manjari 0,050 KG 0,050 the feuilletine and the filo dough
    Butter unsalted 0,045 KG 0,045 Half sphere 3,5 cm diameter = 20 g
    Hazelnut praline 66% 0,225 KG 0,225
    Feuilletine 0,112 KG 0,112
    Hazelnut praline
    Fleur se sel 0,002 KG 0,002
    Milk chocolate 33% Tanariva 0,050 KG 0,050 Poach praline in a Half sphere 3,5 cm diameter = 20 g
    Baked Filo dough 0,112 KG 0,112
    Hazelnut praline mousse
    Bomb paste
    Hazelnut praline 66% 0,020 KG 0,020 Whip the yolks and eggs in a pastry food processor
    Pour the syrup at 121°C
    Hazelnut praline mousse
    Bomb paste Mousse
    Egg yolks 0,090 L 0,090 Rehydrate the gelatine in cold water
    Eggs whole 0,040 L 0,040 Make a whipped cream with the 480 g
    Caster sugar 0,070 KG 0,070 Bring the 200 g of cream to the boil and add the gelatine,
    Water 0,024 L 0,024
    then pour over the hazelnut praline in three stages
    Mousse
    At 40°C, gently add the bomb paste and then the
    Heavy cream 35% 0,480 L 0,480 whipped cream
    Heavy cream 35% 0,200 L 0,200
    Gelatine Masse 0,036 KG 0,036
    Hazelnut praline 66% 0,260 KG 0,260
    Hazelnuts roasted crushed 10% total

    Full cost excl. VAT


    Hazards (losses) 0,025
    Total cost (excl. VAT) for 1 portion
    Recipe cost
    Selling price excl. VAT
    Selling price incl. VAT
    Raw material ratio #DIV/0!

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