Think different do it different
The inspiration has been to discover some new products to achieve sugar reduction and waste optimization or in our productions.
Hedonist: seeking absolute pleasure through products where sugar is reduced
New experiences: through products reduced in sugar and new texturizers, seek that waste 0 is the main thing and thus create new experiences.
Sport: getting a 0 residue or other tests, seeking nutritional solutions for athletes
Recipe
Brioche without sugar
| ingredients | preparation |
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Knead flour, vanilla, salt, sugar and yeast, adding the eggs little by little. When it takes off the walls, add the butter. Once incorporated to the dough, first add the Amyläse and then the glucosidäse. Roll, place in a bowl and ferment for 1 hour at room yemperature and 12 hours in the refrigerator. Place in the mold and ferment again. Cook at 200°
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Banana Water
| ingredients | preparation |
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Shred all ingredients together. Place in a bain-marie at 55° for 1.30 hours. Reserve 12 hours in the fridge and freeze. Place frozen on a filter cloth and allow to clarify for 12 hours at ambient temperature. Recover the water and reduce it on a slow heat until a melody texture is achieved.
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Banana Skin
| ingredients | preparation |
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Make a solution by mixing the water, the cellulose, the pectinase and the ascorbic acid. Pack the leftover banana skin from making the banana water together with the previous solution and leave in the refrigerator for 12 hours. Add the banana water and cook for 40 minutes at 90°.
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Banana Creamy
| ingredients | preparation |
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Heat the cream with the already hydrated jelly sheets. Pour on top of the chocolate and emulsify with the help of a turmix. Add the banana pulp and crush again. Put aside
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Stuffed alunga and hazelnut
| ingredients | preparation |
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Melt the chocolate and mix with the rest of the ingredients. Place in molds and freeze.
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Black Paint
| ingredients | preparation |
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Melt the chocolate and cocoa butter and mix. |
Brioche Drink
| ingredients | preparation |
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Crush all the ingredients, strain and store in the refrigerator.
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Zephyr Caramel
| ingredients | preparation |
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Melt the chocolate and mix with the rest of the ingredients.
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Assembly and Finishing
Hedonist Cut the brioche in half and together with the alunga and hazelnut creamy, freeze all together. Bath with black paint and decorate the ends. New experiences Line the mold with the banana skins and fill with the banana creamy and reduced banana water, freeze. Cut the brioche in half and together with the frozen creamy, freeze together again. Cover the part of the brioche with the zephyr caramel batter and decorate the points. Athlete Chocolate or noir ibrug, mix with the drink. Arrange in bottles and serve cold. |