Sky garden
Recipe

Crème patissiere Chocolat
Ingredients | Preparation |
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Caramelize the sugar and add warmed cream, and stop heating. Add milk and make custard. Add butter, Cacao Barry - Saint Domingue 70%, Cacao Barry - Papouasie 35% and chocolates and melt. Spread thinly and cool down in fridge. |
Shell Chocolat
Glaçage
Ingredients | Preparation |
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Heat sugar, water, agar and glucose in sauce pan until 102℃. Add condensed milk and soaked gelatin. Add chocolates slowly and mix. Mix with a blender. |
Glaçage
Ingredients | Preparation |
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Heat sugar, water, agar and glucose in sauce pan until 102℃. Add condensed milk and soaked gelatin. Add chocolates slowly and mix. Mix with a blender. |
Tuile Amande
Ingredients | Preparation |
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Warm water and butter. Add flour and sugar and mix. Spread thinly on baking sheet. Bake at 180℃ for 12 mins. |
Sable Chocolat Amande
Ingredients | Preparation |
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Rub and mix softened butter and sugar. Add egg white and mix. Add chocolates at 30℃. Add sieved dry mixtures and salt, and mix Spread dought thinly and rest in fridge. Cut and bake at 160℃ for 13 - 15 mins. |
Biscuit Joconde
Ingredients | Preparation |
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Beat merengue and whole egg + almond powder + icing sugar separately. Mix together. Add sieved dry mixtures and mix it lightly. Add melted butter. Spread on the baking sheet and bake at 200℃ for 8 mins. |
Sauce Pamplemousse
Ingredients | Preparation |
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Warm grapefruit, sugar and agar. When it cools down, add other ingredients. |
Garniture Pamplemousse
Ingredients | Preparation |
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Make caramel with grape fruit juice and sugar (40g), and stop heating. Add other sugar and butter, and boil down. Add and mix other ingredients. |
Ganache Rosemary Saint Domingue
Ingredients | Preparation |
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Add rosemary to warmed cream and steam for 5mins. Sieving and add to Cacao Barry - Saint Domingue 70%, and emulsify |
Airy Cream Rosemary
Ingredients | Preparation |
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Infuse rosemary in water and cream separately from the day before. Make pate a bombe with it and add egg yolk and sugar. Mix with soaked gelatin Add rosemary powder to cream with firm peaks form, and mix. |
Mousse Chocolat
Ingredients | Preparation |
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Make anglaise with milk, egg yolk and sugar. Add Cacao Barry - Mexique 66% and Cacao Barry - Papouasie 35%. Warm it at 40°C and add cream of soft peaks form. Cool and set in fridge. |