TROPICAL CAKE – CHOCOLATE PIURA BLANCO MILK 48% AND TROPICAL FRUITS
100gr Cane Sugar
32gr Egg Yolk
50gr Coconut Oil
90gr Rice Flour
2gr Baking Powder
190gr Banana Fruit Puree
Preheat the oven to 200°C.
Beat the fruit puree with the albumin, sugar and water.
Add the egg yolks little by little and mix gently.
With a spatula mix the flours with the yeast previously sifted.
Add the coconut oil.
Place in the mold and bake for about 8 minutes.
40gr Liquid Glucose 42 DE
40gr Cane sugar
4gr Pectin NH
260gr Pabana Cocktail Fruit Puree
3gr Lemon Juice
Mix the cane sugar with the pectin.
In a saucepan heat the puree with the glucose to 45°C.
Mix vigorously the previous mixture and bake at 85ºC.
Add the lemon juice and place in silicone molds.
30gr Cane Sugar
3gr Ice Cream Stabilizer
45gr Egg Yolk
70gr Coconut Oil
345gr Mango Fruit Puree
8gr Pectin NH
Mix the sugar with the pectin and ice cream stabilizer.
In a pan heat the puree with the egg yolks to 45°C.
Mix vigorously the previous mixture to this preparation.
Bake at 85ºC.
Cool to 30ºC and emulsify with the coconut oil.
Pour into molds.
MOUSSE CHOCOLATE PIURA BLANCO MILK 48%
72gr Cane Sugar
90gr Egg yolk
240gr Piura Blanco Milk 48%
300gr Whipped Cream 35%
8gr Gelatin Sheets “Silver
In a pan add the water and sugar and cook at 121ºC.
Pour over the egg yolks to make a pate à bombe.
Melt the chocolate at 45ºC.
Whip the cream.
Soak the gelatine in cold water and drain.
Stir in half the cream with half the chocolate pate à bombe.
Stir in the remaining pate à bombe and then the remaining cream.
Heat the gelatine and add a little of the previous preparation to the gelatine so that you can approximate the texture and then return it to the preparation.
Pour into a piping bag and pour into the molds.
700gr White Azor
200gr cooking oil
Melt the chocolate and add the oil.
Use at 35ºC.
WHITE NEUTRAL GLAZE
300gr Sugar (Sucrose)
300gr Liquid Glucose 42 DE
20gr Gelatin Sheets “Silver
195gr Condensed Milk
300gr White Azor
135gr Neutral Glaze
2gr White Colouring
In a pan boil the water with the sugar and glucose at 103ºC.
Soak the gelatine in cold water and fold it into the previous mixture.
Pour this mixture over the chocolate until it melts, then fold in the condensed milk and the neutral glaze.
Add the dye and emulsify.
Store in the refrigerator with a film in contact for 12 hours.
When glazing, heat to 30ºC.