Baba of exotic fruits
Enjoy a fluffy babá with a tropical touch. A recipe that combines the softness of the traditional French cake with its explosion of flavor.
Meet Quescrem Yogurt Concentrate: the perfect ingredient for professional kitchens
A natural product, with intense flavor and twice as much protein as a traditional yogurt.
In the culinary industry, the quality and versatility of ingredients make the difference. That is why at Quescrem we have developed the Yogurt Concentratea product that combines the creaminess of cream cheese with the characteristic acidity of yogurt. El resultado es un sabor intenso que eleva las creaciones de los profesionales de la hostelería, panadería y pastelería a un nivel superior.
On Quescrem Yogurt Concentrate is not just another yogurt, it is an ingredient designed specifically for the needs of culinary professionals. It offers a number of features that make it stand out in any kitchen:
- Creamy and intensely flavored: Its yogurt flavor is more pronounced than in traditional products, offering an experience that awakens the senses.
- Long shelf lifeThis natural product has a shelf life of 9 monthswhich guarantees its freshness and stability for a longer period of time.
- Performance and functionalityWhether in whipping, alcohol mixes or preparations requiring heat and acid resistance, Quescrem Yogurt Concentrate adapts to any culinary challenge while maintaining its texture and flavor. texture and flavor without losing quality.
Designed for creative professionals
With 10 times the fat content y twice as much protein than traditional yogurt, Quescrem Yogurt Quescrem Yogurt Concentrate is ideal for professionals looking to take their creations beyond the conventional. It is also perfect for formulations in ice cream parlorproviding a rich texture and unparalleled flavor.
In addition, this product promotes innovation in innovation in the kitchen by facilitating the creation of new creations. Pastry cooks and chefs will find in Quescrem Yogurt Concentrate a key tool for their most creative recipes.
Fewer ingredients, more flavor
One of the great advantages of Quescrem Yoghurt Concentrate is its ability to minimize ingredients. Su sabor natural y superior lo hace destacar frente al yogur en polvo, ofreciendo una solución más completa y eficiente para las necesidades de los profesionales de la pastelería y heladería.
On Quescrem Yogurt Concentrate is designed for those who seek functionality and versatility in every preparation. This product opens up a range of possibilities in the professional kitchen, allowing chefs, pastry chefs and ice cream makers to explore new techniques and flavors.
If you would like to enhance your creations with Quescrem Yogurt Concentrate, request more information now and discover how it can transform your kitchen.
The tiramisu of César Romero
Composition Genoese sponge cake Flourless cocoa cake Creamy coffee and Mascarpone Quescrem Mousse of Mascarpone Quescrem Sponge of Mascarpone Quescrem Cocoa powder Mounting Cut two discs of Genoese sponge cake with a pastry cutter 14 cm in diameter. Place a layer of sponge cake and a layer of coffee cream inside a 14 cm ring. Freeze. In a 16 cm ring lined with acetate paper, place the sponge cake without flour around the edge, leaving the base of the sponge cake without flour.. Place the mousse on the base. Insert the layer of Genoese sponge cake with the previously frozen coffee cream. Finish filling with the mousse. Freeze. Remove the ring and the acetate and cover with sponge of Mascarpone Quescrem and sprinkle with cocoa powder. GENOESE SPONGE CAKE Ingredients Egg whites 300 g Sugar 250 g Egg yolks 185 g Loose flour 180 g Corn starch 60 g Water 25 g Preparation Whip the egg whites together with the sugar. Once the meringue is ready, add the egg yolks mixed with the water. Mix without giving too much work. Then sift the flour mixed with the cornstarch and add to the batter. Stir in gently so as not to let the mixture settle. Squaring 60 x 40 cm sheets at 700 grams. Bake at 240ºC. SPONGE CAKE WITHOUT COCOA FLOUR Ingredients Whites 390 gSugar 260 gEgg yolk 275 gCocoa powder 22/24 M.G. 20 g Preparation Whip the egg whites together with the sugar. Add the egg yolks once the meringue is ready. Mix without giving too much work. Sift in the cocoa and stir in gently so that the mixture does not run down. Scald 60 x 40 sheets at 700 grams. Bake at 240ºC. CREAMY COFFEE AND MASCARPONE QUESCREM Ingredients Mascarpone Quescrem 500 g Whole milk 215 g Sugar 124 g Egg yolk 145 g Soluble coffee 10 g Gelatin in sheets 200º Blom 6 g Preparation Hydrate the gelatin sheets in cold water. Mix the milk, sugar and egg yolk in a saucepan and cook until 85ºC. Add the hydrated gelatin leaves and the soluble coffee. Stir until completely integrated. Let the mixture come down to temperature and add Mascarpone Quescrem. Emulsify with a blender and leave to gel under refrigeration for at least 12 hours. MASCARPONE MOUSE QUESCREM PASTA BOMBA Ingredients Mascarpone Quescrem 300 g Cream 35% M.G. 300 g Sugar 80 g Glucose syrup 80 g Pasteurized egg yolk 160 g Milk 20 g Water 60 g Animal gelatine (180º Blom) 12 g Preparation Whip the egg yolks in the mixer. Mix sugar, glucose syrup and water. Cook and bring to 116 ºC. Pour in a thin trickle over the whipped egg yolks and let it fluff up well. Add the gelatin sheets dissolved in the milk. On the other hand, whip the cream together with the Mascarpone Quescrem. Gently blend the two shakes together. Use immediately. MASCARPONE AND CREAM MASCARPONE SPONGE Ingredients Mascarpone Quescrem 395 g Cream 35% G.M. 450 g Sugar 70 g Milk 72 g Gelatin 8 g Preparation Hydrate the gelatin sheets in cold water. Heat the milk together with the sugar to boiling point. Add the gelatine leaves and break up well. Pour the mixture over Mascarpone Quescrem and pass through a blender. Add the cold cream while mixing with a blender. Refrigerate for 6 hours and assemble.
Puff pastry and fruit tart
Composition Puff pastry Cream of Mascarpone Quescrem Milling cutters Diced mango Whole raspberries Blueberries Mounting Cut puff pastry sheets of 10 x 25 cm. Caramelize in the oven with the help of powdered sugar. Once cold, add 150 grams of cream of Mascarpone Quescrem and walnuts on the base. Finish by placing the dates and walnuts on top of the cream. Decorate the sides with sliced almonds. HOJALDRE Ingredients Medium strength flour 500 g Salt 10 g Water 250 g Butter 380 g Apple cider vinegar 2 g Apple cider vinegar 2 g Preparation Place all the ingredients except the butter in the mixer. Knead. Towards the end of kneading, add the 20 grams of butter and continue kneading until fully integrated. Reserve in the refrigerator. Once the dough is chilled, roll out into a 30 x 40 cm rectangular shape. Reserve in the refrigerator. Roll out the butter to 20 x 40 cm. Folds Place the butter on top of the dough. Give a simple fold to incorporate the butter into the plaston. Continue with a double – single – double fold. *(If necessary, cool the cake between folds in order to work more comfortably). MASCARPONE CREAM QUESCREM PASTRY CREAM Ingredients Mascarpone Quescrem 132 gMilk 335 gSugar 110 gCornstarch 55 gEgg yolk 150 g Preparation Mix the cornstarch with the sugar and 100 grams of milk and beat. Add the egg yolks. Reserve. Heat Mascarpone Quescrem with the rest of the milk. When it boils, add the sugar mixture and continue whisking until it boils again. Remove from heat. Pour into a pan to cool. While cooling, stir to prevent lumps from forming.
