Red Fruit Vanilla

Vanilla Sponge
Ingredients Quantity (Gr)
Almond Powder 150
Sugar 89
Egg White 41.5
Egg Yolk 65
Vanilla Essence 8
Salt 0.5
Melted Butter 122.5
Flour T55 68
Baking Powder 4
Invert Sugar 34
Cream 41
Egg White 166.5
Sugar 50

Amount:

One 30cm x 40cm tray

Procedure:

1. Mix almond powder, sugar, 41.5g of egg whites, egg yolks, vanilla and salt.
2. Pour in melted butter and whipping cream.
3. Whisk remaining egg whites with inverted sugar and fold 1/3 in the above mix.
4. Sift in flour and baking powder and fold remaining meringue.
5. Pour in frame and bake at 170°C around 25 minutes.
 Vanilla Croustillant
Ingredients Quantity (Gr)
Almond Powder 202.5
Icing Sugar 23.5
Almond Duja 226
Butter 13
White Chocolate 129
Sea Salt 1.5
Feuilletine 70
Vanilla Powder 10
Vanilla Pod ¼ nos

Amount:

One 30cm x 40cm tray

Procedure:

1. Make almond duja with the almond powder and icing sugar.
2. Mix all ingredients together using the paddle attachment.
3. Spread croustillant to 3mm-5mm thick.

Raspberry Red Fruit Jelly

Ingredients Quantity (Gr)
Raspberry Puree 500
Sugar 140
Pectin NH 16
Water 200
Red Fruit Tea 32

Procedure:

1. Infuse red fruit tea with puree and water for 4 hours.
2. Sieve and rescale the total amount needed.
3. Cook infusion to 40C, whisk in sugar + pectin and bring mixture to boil.
 Vanilla and White Chocolate Mousse
Ingredients Quantity (Gr)
Whipped Cream 157.5
Vanilla Pod 2.5 nos
Egg Yolk 57.5
White Chocolate 235
Gelatine Mass 47.5
Whipped Cream 355
Pate a Bomb 205
Pate a Bomb
Egg Yolk 80
Water 80
Milk Powder 27.5
Glucose 17.5

Amount:

250g for 7” ring

35g for small ring

Procedure:

1. Make an Pate a bombe with egg yolk, water, milk powder and glucose.
2. Cook to 83C and whip up.
3. Make an anglaise with cream, vanilla pod and egg yolk.
4. Whisk in gelatine mass and pour over white chocolate.
5. Cool mixture to below 35C, fold in semi-whipped cream and pate a bomb.

Vanilla Chantilly
Ingredients Quantity (Gr)
Cream 506
Hot Cream 46
Sugar 28
Gelatine Mass 26
Vanilla Pod 2 nos

Amount:

15 Nos Petit Gateau

Procedure:

1. Warm hot cream, sugar and vanilla pod together.

2. Whisk in gelatine mass.
3. Blend in cold whipping cream and keep in chiller overnight.