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Eng Finger Babette

The document outlines a recipe for a dessert called 'Finger' which consists of three main components: Opalys-Dulcey toasted butter mousse, hazelnuts and oats sablée, and cold apple and celery confit. Detailed instructions for preparing each component are provided, including specific ingredient measurements and cooking techniques. The finishing touches involve freezing the assembled dessert and polishing it for presentation.

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Dorjana Lasku
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634 views1 page

Eng Finger Babette

The document outlines a recipe for a dessert called 'Finger' which consists of three main components: Opalys-Dulcey toasted butter mousse, hazelnuts and oats sablée, and cold apple and celery confit. Detailed instructions for preparing each component are provided, including specific ingredient measurements and cooking techniques. The finishing touches involve freezing the assembled dessert and polishing it for presentation.

Uploaded by

Dorjana Lasku
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Finger Recipes: Provides the recipe structure for creating finger food items, including ingredients and preparation methods.

FINGER

COMPOSITION:
 OPALYS-DULCEY TOASTED BUTTER MOUSSE
 APPLE AND CELERY COLD CONFIT
 OATS AND HAZELNUTS SABLÉE

OPALYS-DULCEY-TOASTED BUTTER-VANILLA
MOUSSE Boil the water with the vanilla and leave to infuse for 20 minutes. Melt
• 10 gr gelatine powder 220 blooms + 60 gr H2O the chocolates, emulsify the water with the chocolates, toast the butter
• 186 gr. H20 and add to the mixture, emulsify with the mixer and add the milk protein,
• 1/2 Tahiti vanilla bean emulsify again and at 29ºC add to the soft whipped cream.
• 228 gr Opalys Chocolate Mold by inserting the cold confit in the center of the preparation.
• 60 gr Dulcey chocolate
• 58 gr toasted butter / noisette CORMAN
• 0.2 gr SOSA pure milk protein
• 390 gr semi-whipped cream

HAZELNUTS AND OATS SABLÉE


 160 gr noissette Butter
 180 gr wholemeal or demerara
sugar
 100 gr roasted hazelnut powder
Mix the solids together and add the diced cold butter and mix
 90 gr almond powder
everything. Add the oats at the end. Laminate at 3 mm and
 180 gr flour cool. Cut pieces of the necessary size and cook at 170ºC
 20 gr cornstarch between two forosil.
 20 gr corn maltodextrin
 40 gr rolled oats flakes
 2 gr cinnamon powder
 3 gr baking soda

COLD APPLE AND CELERY CONFIT


 Mix68the
gr cucumber
golden appleandinpineapple,
8mm cubeswell cut, with the mixture of sugars,
 pectin,
85 gand
freshacid. Leave
celery it 6 hours in cold or even better over night. Add
cubes
 the45
minced
gr sugarmint and heat up to 90ºC and pour into the inner mold. Freeze.
FINISHING AND PRESENTATION:
 15 gr trehalose
Once the piece is frozen, remove from the mold and polish with ABSOLU
 CRISTAL
1/2 Madagascar
reduced vanilla
with 12%podwater and heated up to 80ºC. Decorate with
 calendula
4 gr pectin nh fruit SOSA
petals.
 1.5 gr citric acid
 60 gr golden apple puree

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