Nomad ch3
Recipe

Pate a Gaufre
Ingredients | Preparation |
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Paddle yolks in with the dry ingredients (pastry flour, cornstarch, salt, baking powder, Cacao Barry – Extra Brute. Mix milk, vanilla extract, egg whites and sugar. Slowly add to above dry ingredients. Scrape the sides and add melted butter. Make a French meringue. Fold into the rest of the mix. Bake in the waffle machine |
White Chocolate Shell
Ingredients | Preparation |
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Mix and reserve until ready to use. |
Lemon Jelly
Ingredients | Preparation |
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Boil everything together at 70 Brix in the refractometer. |
Chocolate Caramel
Ingredients | Preparation |
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Make a caramel with glucose, sugar and vanilla bean. Deglaze with cream and salt. Pour over Cacao Barry Ocoa™ 70% and Cacao Barry Excellence 55%. Pour inside waffle mold before baking with the pate a gauffre. |
Lemon Vanilla Parfait
Ingredients | Preparation |
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Whip the cream, mix with pate a bombe. Add the meyer lemon zest and juice and vanilla bean, fold in the meringue. Melt gelatine and add to the mix. Pipe into mould. |
Cooked sugar for Parfait
Ingredients | Preparation |
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Cook all the ingredients to 120° C |
Pate a Bombe for Parfait
Ingredients | Preparation |
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When the sugar is at 120° C, pour onto yolks. Whip until desired volume is achieved. Scale to use in parfait recipe. |
Meringue for Parfait
Ingredients | Preparation |
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When the sugar is at 120°C, pour onto whites. Whip until desired volume is achieved. Scale to use in parfait recipe. |
Chocolate Sponge
Ingredients | Preparation |
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Whip eggs, sugar and vanilla extract. Add baking powder, baking soda, Cacao Barry - Extra Brute 100%, salt and water. Mix crème fraiche and Cacao Barry - Grand Caraque 100% and add to previous mixture. Add flour and mix to have a homogenous texture. Spread at 4 mm frame. Cook at 350°F during 6 minutes. |
Praline Crunch
Ingredients | Preparation |
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Mix and reserve until ready to use. |