Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

As usual, also this month we close with a recipe proposed by our school.

ingredients:
300 g chocolate pastry, 150 g custard
For the pastry
200 g butter, 200 g sugar, 75 g whole eggs, 3 g salt, 1 vanilla pod, 8 g baking powder, 370 g weak flour, 30 g cocoa powder
For the custard
1 l fresh whole milk, 2 vanilla beans, 240 g egg yolks, 170 g sugar, 60 g of corn starch, 20 g of rice flour,
For the dark chocolate ganache
150 ml fresh cream, 300 g dark chocolate 60%
For the chocolate cream and coffee
250 g custard, 250 g dark chocolate ganache, 30 g instant coffee
For the white chocolate ganache
100 ml fresh cream, 200 g white chocolate,
For decoration
50 g dark chocolate ganache
 

From England is the recipe for a product that we cover with Unica at a UK customer.

Ingredients:

For Shortbread:

1125g of flour
875g unsalted butter, cold, cut into cubes
375g caster sugar

For the topping

750g butter
2 lt condensed milk
500g golden syrup
1750g dark chocolate, or a mixture of dark and milk chocolate, cut into small pieces

 

Method:

Preheat oven to 150 ° C / 300F / Gas 2. Prepare a series of rectangular trays with baking paper.

Combine the flour and butter cubes in a food processor and process them until the mixture resembles breadcrumbs. (Alternatively, you can rub the butter in his hand.)

Add the granulated sugar and the new pulse until combined.

Spread evenly on the baking sheet. Then press the shortbread firmly down with your knuckles so that it is tightly adherent to the pan.

Bake the pastry for 30 minutes or until very lightly browned. Set aside to cool.

Meanwhile, for the filling, heat the butter, condensed milk and golden syrup (syrup with sugar, water and lemon juice) in a saucepan, stirring occasionally until the butter is melted and mixture is smooth.

Increase the heat and bring the mixture to a boil, mixing often. At this point you have the caramel that you start to thicken and become golden-brown. Set aside to cool slightly, then pour over the cooled pastry. Allow to cool completely.

Melt chocolate in a bowl or use a tempering machine.

Pour the melted chocolate over the caramel and set aside until the chocolate has completely cooled down.

Here's the recipe for these special cookies!

ingredients:

600g sugar

240g hazelnuts

240g of white almonds

butter 180g

180g plain flour type 00

3 teaspoon of vanilla extract

12 egg whites.

Whisk in a planetary sugar, hazelnuts and almonds; add the egg whites and subsequently at room temperature butter with the flour and 3 packets of vanilla. When the dough is ready, if you have not our Tower Drop, pour a bag on a baking sheet (on which was placed the baking paper) the tegoles, giving them the typical disc shape. Cook in oven at 180 degrees for 7-10 minutes.

Here we are on time as always for the last day of the month with our recipe: after so much chocolates, here we are with some cookies.

INGREDIENTS:

1200 g of sugar
30 eggs
1200 grams of flour for leavened dough without gluten
500 grams of potato starch
10 packets of vanilla

METHOD:

Attach a pound of sugar with the egg yolks and vanilla and, separately only 20 egg whites with the remaining sugar. Preheat oven to 180 degrees.
Gently combine the compounds and the flours, mixing with the planetary slowly and then beat the mixture to make it bulky.
Strain with Tower Drop or with a manual syringe making strips of at least 7 cm on a baking tray covered with baking paper, spacing them from each other.
Bake at 180 degrees for 15 minutes. Extract and decorate as desired with icing sugar or chocolate decorations.

Here is the latest recipe and the last post of 2015. Praline aniseed and Maldon salt.

Ganache:

150g caster sugar
30 g glucose
150 g cream
100 g milk chocolate in tablets
30 g butter, softened
3 g Maldon salt
10 g anise powder


Caramelize sugar and glucose, add the cream previously heated and cook for 3 minutes
Pour it over the chocolate, then emulsify getting a ganache smooth and shiny.
Allow to cool to 35 ° C, add the butter, anise powder and Maldon salt.

Shirt:

500 g dark chocolate

Precristallizzare chocolate, lining the walls of the molds with a thin layer, allow to cool.

Take the molds previously jacketed, filled with ganache up to 1 mm from the edge. Put in the fridge for one hour, and then with the help of a hot air dryer to heat the surface and close the base with tempered chocolate.
Allow to cool for 30 minutes, then unmold pralines.

From our school a new original recipe!

Ingredients:

40 g Black Tea
1250 gr cream uht
300 g invert sugar
300g butter
30 g orange blossom water
brandy optional
1500 gr cover milk
30 g powder pistachio

Production:
Bring the cream to a boil with the tea, leave to infuse for a few minutes and clean the strainer. Stir in the butter, invert sugar, orange flower water and possibly brandy. Mix it all the pre-crystallized chocolate.
Fill with the help of a pastry bag shells previously trained. Allow to create thin crust, after closing with cover milk.

Let it dry and decorate the top with powderof pistachio.

Chocolate shortbread

150g butter
150g caster sugar
1 egg
Tahiti vanilla powder
6 g baking powder
280 g flour 00
25g cocoa powder
a pinch of salt


Work the butter cut into small pieces with the sugar, then add the egg, salt and a hint of vanilla. Knead well until mixture is smooth.
Add the yeast and flour, sifted together, and cocoa; then knead well until the dough is smooth and compact.
Form a ball and wrap in plastic wrap; then let it rest in the refrigerator for at least 4 hours before using.


Mixture of pumpkin

250g cooked pumpkin
250 g persipan
60 ml Amaretto
35 g glucose
Maldon salt

Mix the cooked pumpkin with persipan, the Amaretto di Saronno and glucose until the mixture is smooth and homogeneous.

Custard

½ liter whole milk
1 vanilla pod
30 g flour 00
10 g potato starch
4 egg yolks
80g caster sugar
caster sugar for sprinkling

Pour the milk into a saucepan, add the vanilla bean cut in half lengthwise, stir and put on the fire to warm.
Meanwhile, put in a large bowl the flour and starch and add the egg yolks slightly beaten with sugar. Dilute the mixture with a little 'of warm milk and knead with a whisk.
When the milk boils, remove the vanilla bean and add the egg mixture and flour. Cook for about 3 minutes, stirring well with a whisk to avoid lumps.
Finally, pour the pastry cream in a separate bowl and sprinkle with a little 'of granulated sugar, to avoid formation of a film on the surface.
The custard will keep in the refrigerator for 2 days at most.

Ganache

250 ml cream
375 g dark chocolate 60%

Pour the cream into a saucepan and place on the stove to warm.
Bring it to a boil, then add the chocolate.
Mix thoroughly with a wooden spoon until the chocolate will be completely melted and well blended with cream.

From Knam the recipe for this month!

For molds:

cocoa butter green

gold powder

polveriziare the molds with powder gold. Sprinkle with cocoa butter green. Do shirt with dark chocolate 60%.

filling:

150 g zuka

200 g water

200 g sugar

200 g fresh cream 33%

500 g white chocolate Velvet

2 g Maldon salt

10 g rosemary in little pieces

 

Cut the zuka in little pieces. Bring water and sugar at 100 c grades, zuka combine and cook for 5 minutes. Bring the cream in too at 100 c and emulsify with white chocolate. Combine slowly extra virgin olive oil, Maldon salt, rosemary and eventually the zuka. Fill the molds. Let it dry overnight. Close the molds with dark chocolate 60%.

Designed by Melissa Coppel, assistant from Colombia and one of the finest chocolatiers in the School of Las Vegas. The recipe of this month of our blog is: pineapple caramel with tonka and milk chocolate!

 The infinite creativity of Jean-Marie Auboine! Here are the ingredients: macadamia praline 800 grams, 100 grams of cocoa butter, white chocolate, 100 grams, 150 grams candied pineapple.

Method for the filling

Caramelize with sugar, water and glucose pineapple.
Bake at 190.
Pour over the macadamias.
Let cool and mix with a mixer with lecithin and a pinch of salt. After about ten minutes when the mixture is smooth, remove from the mixer and leave in the refrigerator for 30 minutes.

For shells:
Spray the molds with cocoa butter-colored arancionea 32 ° C on a lighter side.
Then spray very lightly with cocoa butter brown to 32C.
Cristallizzazzare in the refrigerator for 10 minutes. Place the stuffed with macadamia and pineapple, close with white chocolate. Let them come to room temperature, around 20C and make the shells with milk chocolate tempered.