Caraïbe

Petits Gâteaux

Recipe for 1 Frame of 305 x 305 x 10 mm/ 12 x 12 x 0.4 inches Recipe No.: PG20048

Tropical Crémeux Almond Sablé

190 g 6.11 oz pineapple purée, 10% added sugar 250 g 8.04 oz pastry flour type 400
120 g 3.86 oz mango purée, no added sugar 150 g 4.82 oz butter unsalted
90 g 2.89 oz pasteurized liquid egg yolk 2g 0.06 oz salt
115 g 3.7 oz pasteurized liquid egg 95 g 3.05 oz powdered sugar
90 g 2.89 oz granulated sugar 35 g 1.13 oz almond powder
5g 0.16 oz gelatine leaves 55 g 1.77 oz fresh eggs
225 g 7.23 oz butter unsalted
Make a dough with the ingredients. Refrigerate. Roll the
Make a Crémeux with the ingredients. Spread into prepared dough and cut into rectangles of 11 x 3 cm/ 4.3 x 1.2 inches.
Frames of 7.5 mm/ 0.3 inches high. Freeze. Bake at 180°C/ 356°F.

Yoghurt Cream Chocolate Plaquettes

160 g 5.14 oz natural yoghurt Grenada 38%, Rondo

130 g 4.18 oz semi sour cream 15%
orange zest of 1 piece Spread a thin layer of Grenada 38% couverture onto a plastic
lemon zest of 1 piece sheet, let it crystallize. Cut into rectangles of 10 x 2 cm/ 3.9 x
6g 0.19 oz gelatine leaves 0.8 inches.
100 g 3.22 oz Edelweiss 36%, Rondo
200 g 6.43 oz Pâte à Bombe Mixture To assemble & decorate
280 g 9 oz heavy cream 35% whipped

Combine yoghurt, sour cream, orange and lemon zest and
mix well. Stir in bloomed gelatine leaves and melted
Edelweiss 36% couverture. Slowly add the Pâte à Bombe
Mixture and gently combine. Fold in whipped heavy cream.
Layer the elements piling on Frames. Start with the frozen
Tropical Crémeux, followed by a 7.5 mm/ 0.3 inches layer of
Yoghurt Cream. Cut rectangles of 10 x 2 cm/ 3.9 x 0.8 inches.
Place the frozen Tropical Crémeux-Yoghurt Cream rectangles
laterally on the Almond Sablé bottom. Carefully fix the
Chocolate Plaquettes on both sides. Decorate as desired.

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Caraïbe
Petits Gâteaux

Basic recipe

Pâte à Bombe Mixture

120 g 3.86 oz pasteurized liquid egg yolk
50 g 1.61 oz pasteurized liquid egg
120 g 3.86 oz granulated sugar
70 g 2.25 oz water

Whip egg yolk and whole eggs until the mixture reaches the
ribbon stage. Cook the granulated sugar and water to 121°C/
250°F and slowly add to the eggs. Whip at medium speed to
35°C/ 95°F.

Felchlin Promotional Material

Quadro plate
Frame 2.5 mm yellow
Frame 5 mm green

Felchlin products
Art. no Products
CR29 Grenada 38%, Rondo, milk-cream couverture, coins
CS84 Edelweiss 36%, Rondo, white couverture, coins
VO07 Quadro plate
VO08 Frame 5 mm green
VO09 Frame 2.5 mm yellow

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