Search Results for:  – Page 2

Composition Asian mascarpone sponge cake Lychee and rose jelly Mousse from Mascarpone Quescrem and vanilla Syrup lychee and rose Pink mirror glacé Mounting Prepare a 600 g capacity silicone mold. Fill it half full with the mousse of Mascarpone Quescrem. Next, introduce the lychee and rose gel center (previously frozen). Place the soft mascarpone sponge cake on top and previously soaked with the lychee and rose syrup. Finish filling the mold with the mousse of Mascarpone Quescrem and close it with the soft mascarpone sponge cake. Freeze. Unmold and glaze. Decorate with chocolate rose or white chocolate heart. ASIAN MASCARPONE SPONGE CAKE Ingredients Mascarpone Quescrem 106 g Whole milk 106 g Sunflower oil 85 g Egg yolk 140 g Wheat flour 74 g Corn starch 35 g Egg white 335 g Sugar 116 g Cream of tartar 3 g Preparation Mix the Quescrem Mascarpone with the milk and heat it until it reaches a temperature of 60 ºC. Then add the egg yolk and sunflower oil and mix well. Next, add the flour together with the corn starch (all sifted) and mix until there are no lumps. (mix 1) On the other hand, make a French meringue with the egg whites, sugar and cream of tartar in a stand mixer with the whipping tool and until it reaches 70% air texture. (mix 2) Mix with mixture 1. Pour the final mixture (900 g) into a 60 x 40 cm baking pan lined with baking paper. Bake in the oven, (temperature 140 ºC flour and 170 ºC ceiling, for 18 minutes.) (For normal ovens, bake at 160 ºC for 15 minutes with the fan ventilation mode). LYCHEE AND ROSE GEL Ingredients Lychee puree 375 g Rose water 15 g Glucose syrup 25 g Sugar 25 g Granulated animal gelatin 10 g Water for the gelatin 50 g Preparation Hydrate the granulated gelatin with the water for 10 minutes. On the other hand, heat 200 g of the fruit puree in a saucepan with the sugar and glucose syrup. When the mixture boils, remove from the heat and add the gelatin. Stir until completely integrated. Add the rest of the fruit puree along with the rose water and mix well. Fill a mold (the mold should be 1 cm thick and 1 cm less in diameter than the cake assembly mold). Place in the freezer. MASCARPONE, CREAM CHEESE AND VANILLA MOUSSE Ingredients Mascarpone Quescrem 358 g Cream 35% M.G. 375 g Vanilla pod 4 g Whole milk 30 g Sugar 50 g Dextrose 50 gr Egg whites 121 g Gelatin sheets 12 g Preparation Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated in cold water. Then add Mascarpone Quescrem and mix well (mix 1). On the other hand, make a meringue with the egg whites and dextrose. (in a stand mixer with the whisk attachment) Add the meringue to mixture 1. (mix 2) Finally, lightly whip the cream and add it to mixture 2. Blend leaving a homogeneous mixture. Use immediately. LYCHEE AND ROSE SYRUP Ingredients Lychee puree 250 g Rose water 10 g Glucose syrup 100 g Sugar 50 g Water 200 g Preparation Mix the water, sugar and glucose syrup in a saucepan until it boils. Allow to cool Then add the lychee puree and rose water.

Composition Puff pastry Mascarpone Cream Quescrem Fresh fruit Rose petals and desiccated coconut (decoration) Mounting Cut puff pastry sheets of 10 x 25cm. Caramelize in the oven with powdered sugar. Once cold, place 150 g of Quescrem Mascarpone cream on the base. Finish by placing the fresh fruit on top of the cream. Decorate the sides with desiccated coconut and rose petals on top. HOJALDRE Ingredients – 1000 g Filling Medium strength flour 500 g Salt 10 g Water 250 g Butter 20 g Apple cider vinegar 2 g Grease Butter 200 g Preparation Place all the ingredients except the butter in the mixer. Knead. Towards the end of kneading, add the 20g of butter and continue kneading until fully integrated. Reserve in the refrigerator. Once the dough is cold, roll out in 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 plaston between folds to work more comfortably). MASCARPONE CREAM QUESCREM Ingredients Mascarpone Quescrem 132 g Milk 335 g Sugar 110 g Cornstarch 55 g Egg yolk 150 g Vanilla (ud) 1 pc Preparation Mix the cornstarch, sugar and 100g of cold milk. Add the egg yolks. On the other side, heat the rest of the milk with the Mascarpone Quescrem. When it has boiled, add the cornstarch mixture, sugar and milk and continue whisking until it boils again. Remove from heat. Pour into a pan to cool and stir while stirring to avoid lumps.

Composition Mascarpone Quescrem Cake Sponge of Mascarpone Quescrem Almond Namelaka Almond praline Toasted almonds in granillo Dark chocolate bath Chocolate basket Mounting Cut the Mascarpone Quescrem sponge cake to the size of 40 x 30 cm. 2. Cover with the Mascarpone Quescrem sponge previously assembling a thin layer of 0.5 mm thick. 3. Add the almond praline and smooth the mixture over the cake. 4. Roll the sponge cake leaving the mousse part inside. 5. Press well with the help of a ruler or tray. 6. Freeze. 7. Assemble the namelaka once we have the frozen roll and cover it all. 8. Smooth with the help of an acetate and freeze. 9. Cut 4 cm thick pieces and store in freezer. 10. Bathe the pieces when it is at 30 – 35ºC. 11. Once crystallized, place inside the chocolate basket. Sponge of Mascarpone Quescrem Ingredients Milk 72 g Sugar 70 g Gelatin 8 g Mascarpone Quescrem 395 g Cream 35% mg 450 g Preparation Heat the milk together with the sugar until it comes to a boil. 2. Add the gelatine leaves and break up well. Pour the mixture over Mascarpone Quescrem. 4. Add the cold cream while mixing with a blender. 5. Refrigerate for 6 hours and assemble. Almond Namelaka Ingredients Milk 200 g Toasted almond paste 175 g Gelatin powder 5 g Water for gelatin 25 g White chocolate (35%) 135 g Cocoa butter 60 g Mascarpone Quescrem 300 g Cream 35% G.M. 100 g Preparation Heat the milk with the toasted almond paste until it comes to a boil. 2. Add the previously hydrated gelatin. 3. Add the melted chocolate and cocoa butter and emulsify with the mixer. 4. Then add the Quescrem Mascarpone and the cream and continue to emulsify with the mixer. 5. Let stand in the refrigerator for 6 hours before use. Crunchy chocolate bath Ingredients White chocolate coating 500 g Cocoa butter 50 g Sunflower oil 50 g Toasted almond granules 150 g Liposoluble red colorant 3 g Preparation Melt the chocolate coating at 45ºC. 2. On the other hand, melt the cocoa butter at 45ºC. 3. Mix the cocoa butter, red coloring and chocolate couverture. 4. Then add the sunflower oil and the toasted almond granules.

Composition Almond sponge cake Vanilla syrup Butter cream Quescrem Original Sponge Candied egg yolk Filleted almond slices Chocolate decoration Mounting 1. Cut 3 discs of sponge cake with a pastry cutter of 14 cm in diameter. 2. Soak the biscuits in the syrup and freeze. 3. In a 14 cm round cake tin, place a sponge cake base and put a 1 cm layer of buttercream on top. 4. Make three layers of sponge cake and two layers of buttercream and place them on top of each other. 5. Freeze. 6. Cover the whole cake with the spongy Quescrem Original and finish decorating with the candied egg yolk cream, slivered almonds on the sides and the chocolate decorations. Almond sponge cake Ingredients Whites 310 g Yolks 200 g Sugar 210 g Ground almonds 190 g Loose flour 100 g Preparation Whip the egg whites together with the sugar. 2. When the meringue is ready, add the egg yolks and mix without overworking. 3. Add the ground almonds and flour. 4. Mix while stirring gently so that the mixture does not run down. 5. Scald 60 x 40 cm sheets at 900 g. 6. Bake at 220º C. Vanilla syrup Ingredients Sugar 300 g Water 200 g Vanilla pod 2 pcs Preparation Mix all the ingredients in a pot and bring to a boil. Frosting Ingredients Butter (ointment) 300 g Quescrem Original 200 g Powdered sugar 498 g Salt 2 g Preparation Melt the butter and mix with the Quescrem Original and the salt. Sift the powdered sugar and mix with the previous preparation until well blended. Quescrem Original Sponge Ingredients Milk 72 g Sugar 70 g Gelatin 8 g Quescrem Original 395 g Cream 35% mg 450 g Preparation Heat the milk together with the sugar until it comes to a boil. 2. Add the gelatine leaves and break up well. Pour the mixture over Quescrem Original. 4. Add the cold cream while mixing with a blender. 5. Refrigerate for 6 hours. 6. Mounting. Candied egg yolk cream Ingredients Pasteurized egg yolk 380 g Sugar 400 g Water 200 g Lemon juice 20 g Vanilla pod 4 pcs Preparation Heat the sugar with the water in a saucepan. 2. When the syrup reaches 115ºC, pour over the yolks in a thin trickle while stirring with a whisk. 3. Add the torn vanilla pods. 4. Cook the mixture over low heat until it thickens and a creamy texture is obtained. 5. Then add the lemon juice and pass the mixture through a blender. 6. Keep refrigerated.

Composition Brioche dough Cream of Quescrem Plus and nougat Candied fruit Pearled sugar Mounting 1. Cut two 75-gram pieces of dough. 2. Roll out the dough leaving 1 cm thick and in measures of 30 x 7 cm. 3. Place a line of Quescrem Plus cream and nougat in the middle of the 28 cm long dough. 4. Roll the dough to leave the cream in the middle. 5. Once we have the two pieces of dough filled, proceed to braid. 6. Roll this braid into a circle around a circular metal mold of 6 cm in diameter. 7. Ferment at 28 ºC for an hour and a half. 8. Brush with egg, place candied fruit and pearl sugar on top and bake in oven at 180 ºC for 20 minutes. BRIOCHE DOUGH Ingredients Sponge Flour (400W) 200 g Water 125 g Yeast 100 g Mass Sponge All the previous dough Flour (400W) 800 g Sugar 200 g Salt 20 g Eggs 200 g Rum 30 g Milk 100 g Butter 200 g Cinnamon powder 2 g Grated orange peel 1 pc. Grated lemon peel 1 pc. Vanilla pod 2 pcs. Pearled sugar 250 g Preparation Knead the ingredients of the sponge, knead and let it ferment at a temperature of 28ºC until it doubles its initial volume. 2. Once the sponge is fermented, add the rest of the ingredients except the butter. 3. Knead for 7 minutes and add the butter several times. 4. Continue kneading until a homogeneous and elastic dough is obtained (about 15 minutes). 5. Rest the dough in block for 5 minutes. 6. Divide the dough into 350-gram pieces and shape. 7. Let it rest for 10 minutes in a ball and form the pieces into a doughnut. 8. Put the dough in a crown mold of 18 cm in diameter and 8 cm in height, previously greased. 9. Ferment the pieces until they double their initial volume, brush with egg and cover with pearl sugar. 10. Bake at 180ºC for approximately 30 minutes. CREAM OF QUESCREM PLUS AND NOUGAT Ingredients Quescrem Plus 500 g Nougat paste 200 g Preparation Mix all the ingredients until a homogeneous cream is formed.

Composition Brioche Cream of Quescrem Plus and sweet potato cream Mounting Cut the brioche dough into 50-gram pieces. 2. Roll out the dough with the help of a rolling pin into a circle with a thickness of 1 cm. 3. Place a 35 g circle of the cream. 4. Fold the dough in half, leaving the cream in the middle. 5. Leave to ferment for an hour and a half. 6. Brush with egg and bake at 180ºC for 15 minutes. BRIOCHE DOUGH Ingredients Sponge Flour (400W) 200 g Water 125 g Yeast 100 g Mass Sponge All the previous dough Flour (400W) 800 g Sugar 200 g Salt 20 g Eggs 200 g Rum 30 g Milk 100 g Butter 200 g Cinnamon powder 2 g Grated orange peel 1 pc. Grated lemon peel 1 pc. Vanilla pod 2 pcs. Pearled sugar 250 g Preparation Knead the ingredients of the sponge, knead and let it ferment at a temperature of 28ºC until it doubles its initial volume. 2. Once the sponge is fermented, add the rest of the ingredients except the butter. 3. Knead for 7 minutes and add the butter several times. 4. Continue kneading until a homogeneous and elastic dough is obtained (about 15 minutes). 5. Rest the dough in block for 5 minutes. 6. Divide the dough into 350-gram pieces and shape. 7. Let it rest for 10 minutes in a ball and form the pieces into a doughnut. 8. Put the dough in a crown mold of 18 cm in diameter and 8 cm in height, previously greased. 9. Ferment the pieces until they double their initial volume, brush with egg and cover with pearl sugar. 10. Bake at 180ºC for approximately 30 minutes. Cream of Quescrem Plus with sweet potato paste Ingredients Quescrem Plus 700 g Sweet potato puree 300 g Toasted ground almonds 150 g Grated orange peel 3 pcs Preparation Mix all the ingredients and keep refrigerated.