100%Chef Confi-Kit Manual Del Usuario página 9

Recipes made with
for Pastry Chefs
PRALINES AND JAMS
Almond and Coffee Praliné
760 g toasted almond
500 g dried caramel, cooked at 180 °C
70 g roasted coffee beans
Grind the ingredients in a spice grinder.
Place all the ingredients in the Twin Stones.
Refine until the desired texture and grain size
is achieved.
Green Pistachio Praliné
1000 g raw peeled Green pistachio
500 g sugar
Dehydrate pistachios in the Excalibur at 60°C
for 24 hours.
Grind the ingredients in a spice grinder.
Place all ingredients in the Twin Stones.
Refine until the desired texture and grain size
is achieved.
Hazelnut and vanilla Praliné
1100 g toasted hazelnut
500 g sugar
1 vanilla pod
Grind the ingredients in a spice grinder.
Place all the ingredients in the Twin Stones.
Refine until the desired texture and grain size is
achieved.
Cranberry and cherry jam with
no added sugar
250 g dried unsweetened cranberry
250 g cherry purée by Boiron
Chop the cranberry with a knife.
Place all the ingredients in the Twin Stones.
Grind until the desired texture and grain size is
achieved.
Twins Stones
FLAVOURED CHOCOLATES
Raspberry
1000 g white chocolate couverture
200 g freeze-dried raspberry powder
140 g cocoa butter
Melt the chocolate and conch together
with the freeze-dried product for 1 hour.
Add the melted cocoa butter and mix for
1 hour.
Yuzu
1000 g white chocolate couverture
200 g freeze-dried yuzu powder
100 g cocoa butter
Melt the chocolate and conch together
with the freeze-dried product for half an
hour.
Add the melted cocoa butter and mix for
1 hour.
Basil
1000 g white chocolate couverture
40 g freeze-dried basil powder
Melt the chocolate and conch together
with the freeze-dried product for 1 hour
MO RE INF O
AND PRI CES .
INC REA SE
YOU R CON FI KIT
POS SIB ILIT ES!
.