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كيك وتارت انجليزي
كيك وتارت انجليزي
M.M.A.C.E 2008
Trofeo Lluís Santa Pau 2008
World Chocolate Master España
2013
[email protected]
Copy or imitation
We’ll found a photocopy or an adaptation of something that has already exists. Then
we’ll treat the product to become it in something new.
Monographic o monothematic
Create a dessert with a predominant ingredient
Ex.: Chocolate textures
2. Technique selection:
The technique must be at the flavour service. It’s important to choose the most
appropriate technique to not injure the product flavour. The chosen technique must
help us to improve de naturals ingredient features.
4. Finish product
It must exist a product integration, cake and each ingredient volumes analysis. The
position of each element depends on the relationship between them and also, on the
taste, philosophical and emotional levels that Chef wants to express. (Not succumb to
excess or scarcity)
2
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
Ingredients Preparation
300 gr Mandarin purée with peel (Home Mix sugar with pectin.
made) Put the purées with brown sugar in a pot
100 gr Mandarin purée and warm to 40ºC. Add sugar and pectin
100 gr Sugar mixing continuously.
70 gr Brown sugar Heat up to boil and add citric acid.
7 gr NH Pectin Reserve to cool down.
3 gr Citric acid Before use, break the mixture with a
blender.
200 gr Mandarin purée Put all mandarin purée, sugar and agar
60 gr Sugar in a pot and heat up to boil.
2,5 gr Agar Agar Add hydrated gelatine and pour out in a
2 gr Gelatine 220 bloom frame at 2cm high.
Reserve in the refrigerator.
Assembly:
Cocoa sponge
Mandarin jam
4
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
PISTACHIO TARTLET
Pistachio, strawberry, cheese cream and basil
Ingredients Preparation
Cheese cream
Pistachio namelaka
Pistachio crunchy
Pistachio financier
Pistachio sablée
Fresh raspberry
6
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
Ingredientes Preparation
100 gr Cake flour (1) Combine flour (1), icing sugar, salt and
170 gr Icing sugar almond powder with butter using the
4 gr Salt paddle attachment. Once mixed, add the
55 gr Almond powder egg little by little and finally, cocoa
255 gr Butter powder and flour (2).
80 gr Egg Stretch between guitar sheets at 2,5-
300 gr Cake flour (2) 3mm and reserve in the refrigerator for
40 gr Cocoa powder 3 hours.
Cover the moulds and bake for 8 minutes
at 160ºC.
Fill with brownie dough and finish to
bake.
100 gr Pecan nut paste Melt chocolate with butter and combine
75 gr Milk chocolate Ghana 40% with paste and add the rest of
30 gr Pallieté Feuilletine ingredients.
20 gr Clarified butter Spread out over the brownie biscuit to
1 gr Salt scales 2mm thickness
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Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
2 chocolates creamy
Toffee
Brownie
Chocolate sablée
Banana
Cocoa streussel
8
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
Ingredients Preparation
550 gr Golden apple Peel the apples and cut them in sections.
330 gr Cream Boil cream with vanilla and reserve.
220 gr Sugar In a pot, make a caramel with sugar and
1 un Vanilla beans deglaze with hot cream.
Cook the apple in the Toffee “al dente”
and reserve.
360 gr Icing sugar Mix sugar, butter and vanilla with paddle
290 gr Egg attachment.
160 gr Cream 35% Add the egg little by little, making an
440 gr Cake flour emulsion.
260 gr Butter Sift flour, salt and baking powder and
2 gr Salt add to the first mixture.
8 gr Baking powder Add cream and reserve in a piping bag to
2 U Vanilla beans use it.
9
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
Fill 1/3 of the mould with vanilla cake Bake for 25 minutes at 165ºC.
dough, extend the stewed apple and Once cold, extend a thin layer of Toffee
cover with bake dough again. and cover it with the Streussel.
Sprinkle with icing sugar and decorate
with mini apples and gold sheets.
Hazelnut streussel
Salted toffee
Vanilla cake
Vanilla sablée
Stewed apple
10
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
Ingredients Preparation
350 gr Walnuts
35 gr Caramelize syrup Mix all the ingredients and put in a tray.
20 gr Sugar Cook at 150ºC for 12-15 minutes.
11
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
375 gr Cream cheese (Philadelphia) Melt and mix hydrated gelatine and
45 gr Tremoline tremoline. Add a part of cheese at room
3 gr Hydrated Gelatine temperature and once is assimilated,
150 gr Semi-whipped gelatine add the rest of cheese. Add semi
whipped cream.
Walnut covering
Walnut covering
1000 gr White chocolate 35%
100 gr Sunflower oil Melt chocolate and mix with oil and oil.
5-7 gr Orange colouring Add caramelizedwalnuts grain and
300 gr Caramelized walnut grain reserve.
TIRAMISU
Coffee, raspberry, caramel and vanilla
Ingredients Preparation
130 gr Raspberry puree Warm purees to 40ºC and add sugar and
40 gr Frozen raspberry pectin (previously mixed) mixing
75 gr Sugar continuously.
5 gr NH pectin Bring to boil, add citric acid and reserve
1,5 gr Citric acid in a container to cool down.
Mascarpone vanilla whipped ganache Mascarpone vanilla whipped ganache
450 gr Cream (1) 35% Mix cream with vanilla and let infuse for
255 gr White chocolate 35% 12 hours.
350 gr Cream (2) 35% cold Warm cream and add melted hydrated
400 gr Cold mascarpone gelatine.
3 un Vanilla beans Add melted chocolate and make an
5 gr Gelatine 220 bloom emulsion in three times with a blender.
Add mascarpone and cream (2) and end
the emulsion.
Reserve 24 hours in the refrigerator.
Whip and use with a piping bag.
Syrup Syrup
125 gr Water Boil water with sugar and combine with
50 gr Sugar the rest of ingredients.
125 gr Espresso coffee
8 gr Gelatine 220 bloom Mix hot coffee with glucose and add the
180 gr Almond praline hydrated gelatine.
180 gr Caramelized chocolate Pour out over chocolate and praline and
300 gr Cream 35% mix with a blender.
Add the cold cream and end the
emulsion.
Reserve in the refrigerator for 24 hours.
Use with a piping bag.
Assembly:
Cover the mould with sablé and freeze.
Whip the mascarpone ganache and
Cook at 150ºC for 8 minutes.
distribute with a pipping bag and num 12
Fill with financier sponge dough and
nozzle randomly and next share coffee
bake for 8 minutes more.
caramel namelaka coffee dots.
Once cold, soak with coffee syrup.
Paint with neutral napage.
Dose the toffee and jam over the
Decorate with coffe shortbread and
financier.
fresh raspberries.
.
Ingredients Preparation
Pine seed and white chocolate covering Pine seed and white chocolate covering
1000 gr White chocolate 35% Melt chocolate, add oil and pine seed.
100 gr Sunflower oil Mix all together and reserve melted.
300 gr Roasted Pine Seed
Finish
Ingredients Preparation
360 gr Icing sugar Knead the butter with sugar and vanilla,
300 gr Egg orange beans with the paddle
160 gr Cream 35% attachment.
440 gr Cake flour Add warm egg little by little, making an
280 gr Butter emulsion.
2 gr Salt Sift flour with baking powder, salt and
8 gr Baking powder spices and add to the first mixture.
3 gr Mix spices Add cream and finally, the pistachio.
1 un Vanilla beans Put the streussel on the greasy walls of
1 un Orange zest the mould and on the base.
200 gr Iranian Green pistachio Fill the moulds with 350g of dough.
Bake at 165ºC for 30 minutes.
Soak in honey syrup and reserve them in
the freezer.
Hazelnut streussel
Hazelnut streussel
Put all the ingredients in the Kitchen Aid
15 grAlmond powder and mix with a paddle attachment at
30 gr Toasted Hazelnut powder medium speed until to get a sandy
25 grBrown sugar texture and reserve in the refrigerator.
25 gr Sugar
50 gr Cold diced butter(small pieces)
50 grStrong flour
50 gr Hazelnut grain
225 gr Fresh cream cheese Melt and mix hydrated gelatine and
150 gr Greek yoghurt tremoline. Combine yoghurt with
60 gr Tremoline sugar cheese at room temperature and add a
4,5 gr Gelatine 220 bloom part and once is assimilated, add the
150 gr Semi whipped cream rest of cheese and yoghurt. Add semi
whipped cream.
Finish: Finish:
Ingredients Preparation
Hazelnut streussel
FINISH RECIPES
Ingredients Preparation
20
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]
Recipe created by Hans Ovando M.M.A.C.E 2008
22
Receta creada por Hans Ovando M.M.A.C.E 2008
[email protected]