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Sosa Ingredients S.L. Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / [email protected] / www.Sosa.cat CHRISTMAS ·PASTRY· by Marike Van Beurden

CHRISTMAS · PASTRY· - sosa.cat · • Andoa 70% Chocolate 95 g • Sosa Chocolate 51% Peta Crispy 30 g ... Cook in the thermomix till 82ºC the puree and yolks. Add the chocolate

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Text of CHRISTMAS · PASTRY· - sosa.cat · • Andoa 70% Chocolate 95 g • Sosa Chocolate 51% Peta Crispy...

  • Sosa Ingredients S.L. Pol.Ind. Sot dAluies, s/n. - 08180 MOI / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / [email protected] / www.Sosa.cat

    C H R I S T M A S P A S T R Y

    by Marike Van Beurden

  • christmas tree

    Star crispy Sosa Coco Cookies Pieces 110 g Andoa 70% Chocolate 95 g Sosa Chocolate 51% Peta Crispy 30 g Sosa Freeze Dried Orange Powder 10 g Sosa Neula Crock 30 g Olive Oil 8 g

    Melt chocolate and mix all ingredients together, roll out in between 2 plastic sheets at 35mm and crystallise. Use star cutter

    Orange truffle sponge Eggs 350 g Sugar 160 g Andoa 70% Chocolate 350 g Butter 210 g Sosa COLD CONFIT Orange Peel Paste 50 g

    Melt butter and chocolate, mix without incorporating air the sugar, eggs and orange peel. Combine all spread out and bakes at 170C for about 6min (makes a 60x40 tray).

    Peanut Caramel Glucose Sosa 50 g Sugar 260 g Mandarin Salt Sosa 5 g Cream 210 g Butter 140 g Sosa Salted Fried Peanut 150 g

    Melt the glucose and make a caramel with the sugar, clench with the hot cream. Add the salt, butter and chopped peanuts. Pour into the silicone moulds freeze.

    Chocolate & Clementine mousse

    PAB Mandarin puree 75 g Egg yolk 120 g Sugar 120 g

    Cook till 82C, Whip in the Kitchen Aid.

    Mousse PAB mandarin 150 g Mandarin puree 80 g Andoa chocolate 180 g Cream 275 g Mandarin peel Fruit & Sauce Sosa 150 g

    Make a ganache with the puree (45C) add the PAB and the peel last the whipped cream. Pipe into small stone moulds, press the caramel in the middle close with the sponge. Freeze and dip in the coating.

    Coating Andoa 70% Chocolate 200 g Cocoa butter 200 g Sosa Roasted Peanut Pieces Sosa 100 g

    Melt chocolate and butter add the nuts.

    Mandarin Chantilly

    Gel Mandarin puree 750 g Sosa Ultratex 3 50 g

    Blend together in the thermomix.

    Chantilly Mandarin gel 500 g Whipped cream 170 g

    Mix together and pipe in tree shape, fill the middle with chocolate mousse and mandarin peel.

    Green chocolate spray Cocoa butter 100 g Sosa Green Laca Colouring Powder 3 g Sosa Brown Laca Colouring Powder 0.5 g

    Melt cocoa butter, blend in the colouring strain Temper to 32C and spray the Mandarin chantilly trees Sprinkle with Gold powder

    Decorations Sosa Gold Peta Crispy Chocolate stars Chocolate disks Sosa Gold Colouring Powder alcohol

  • Gonna be a pink Xmas

    Sable dough Butter 200 g Sosa Icing sugar 172 g Egg yolks 160 g Cake flour 480 g

    Soften the butter, add icing sugar, yolks and last the cake flour. Roll out, (3.5 thickness) cool and cut roundsBake at 150 C for 10min

    Crispy Shortbread 120 g Sosa Neula Crock 80 g White chocolate 240 g Sosa Freeze-Dried Raspberry Powder 50 g Olive oil 5 g

    Melt the chocolate and mix all ingredients together. Roll out on 2mm, crystalize and cut in rounds outer ring 15.5cm inner 9cm

    Cactus flower sponge Cactus flower puree 200 g Sugar 100 g Sosa Albuwhip 20 g Egg yolk 35 g Sosa Raw Marcona Almond Flour 80 g Flour 80 g Butter 50 g

    Whip up the puree, sugar and albuwhip, add the yolks in the end mix with the almond powder and flour, last add the melted butter Spread out on a silpat (makes 1 60x40tray). Bake at 160C for 6 min. Cutters 9cm inner ring 15.5 outer ring

    Cactus flower cream Cactus flower puree 300 g Sosa Gelcrem Hot 13 g

    Blend both ingredients together, cook in the thermomixer count 55 g for each cake, spread out on the frozen raspberry marmalade

    Raspberry marmalade IQF raspberry 250 g Sugar 25 g Sosa Pectin NH 6 g

    Premix the pectin and sugar together, add to the raspberries when they are at 40C and bring to boil. Spread out in the rings count 50 g each

    Cava, cactus flower & raspberry mousse

    Gel Cava Raspberry puree Sosa Ultratex 3

    Cactus flower Meringue Cactus flower puree 75 g Pink Cava 75 g Sosa Albuwhip 20 g Sosa Dextrose 50 g Sugar 20 g

    Whip all together to a strong meringue

    Mousse Gel 200 g Raspberry puree 200 g Meringue 300 g Cream 180 g Sosa Bovine Gelatine 12 g Water 60 g

    Mix the gel and puree, add melted gelatine. Combine with meringue and cream.

    Glazing Raspberry & Cactus flower Puree Raspberry 300 g Cactus flower puree 100 g Water 350 g Sosa Pectin NH 13 g Sosa Glucose 110 g Sosa Trehalose 70 g

    Premix pectin with trehalose, add a part of the water at 40C. Warm up puree, water and glucose when at 40C add the pectin mixture and bring to boil. Scoop off the foam, best to let it rest for one day. Add 1.6 g sparkling silver colour. Glaze on a frozen cake glazing at 30C

    Coconut flexible ganache Coconut Puree 300 g Sosa Agar Agar 2 g Sosa Liquid Sorbitol 34 g Sosa Bovine Gelatine 6.5 g Water 32.5 g Opalys 33% Couverture 80 g Sosa White Laca Colouring 1 g

    Hydrate the gelatine with water. Bring to boil the puree, agar and sorbitol together, add the gelatine masse Make a ganache with the chocolate and colouring. Poor into a tray, let it set before cutting thin stripes for the side of the cake

    Extra White chocolate ring & silver stars Pink paroling chocolate colour spray

  • nutty christmas

    Tart dough Butter 200 g Sosa Icing Sugar 172 g Egg yolks 160 g Cake flour 480 g

    Soften the butter, add icing sugar, yolks and last the cake flour. Roll out, (3.5 Thickness) cool line the tart rings. Bake at 150 c for 20min

    Pear & walnut sponge Pear puree 180 g Water 20 g Albuwhip Sosa 20 g Trehalosa Sosa 50 g Yolks 35 g Walnut flour Sosa 80 g Flour 70 g Butter 50 g Baking Powder Sosa 3 g

    Whip up the puree, water, sugar and albuwhip add the yolks in the end mix with the almond powder and flour, last add the melted butter spread out on a silpat (makes 1 60x40tray). Bake at 170C for 5 min

    Crispy gianduja Gianduja Sosa 150 g Milk chocolate 150 g Cantonese Sesame Sosa 300 g

    Melt gianduja add the sesame seeds spread out on the sponge. Let it set before cutting the sponge in the size of the inside of the tartshell.

    Pear Fruit&SauceStrain the Fruit&Sauce and place 80 g in each tart

    Pear & liquorice cream Pear puree 300 g Gelcrem Hot Sosa 25 g Egg 1 un Sosa Liquorice Compound 10 g

    Blend first 3 ingredients together in the thermometer, bring to boil. Add paste after cooking. Cool down before piping 50 g in each tart.

    Golden snow Milk chocolate 150 g Sosa Roasted Almond Pure Paste 50 g Maltosec Sosa 50 g Gold Colouring Powder Sosa 5 g

    Melt chocolate and mix together with the paste and maltosec. Let it set then blend in the mixer with the gold powder.

    Pear, liquorice and chocolate cremeux Pear puree 275 g Yolks 123 g Milk chocolate 300 g Dark chocolate 65% 75 g Sosa Liquorice Compound 15 g

    Cook in the thermomix till 82C the puree and yolks. Add the chocolate and paste. Pipe into the moulds 12g each and press frozen Fruit&Sauce pear filling inside (6g)

    Roasted almond, pear & chocolate mousseAnglaise

    Cream 110 g Pear puree 120 g Yolks 60 g

    Cook all together to 82CMousse

    Pear anglaise 70 g Milk chocolate 88 g Gelatine Bovine Sosa 5 g Water 25 g Sosa Roasted Almond Pure Paste 50 g Pear gel 45 g Whipped cream 210 g

    Make a ganache with the anglaise and chocolate, add melted gelatine masse. Add pure paste & pear gel, last the whipped cream. Pipe into the mould and press the filling inside. Frozen press two halts together before glazing.

    Cacao glazing Sugar 210 g Water 100 g Cream 160 g Glucose 100 g Bitter Cocoa Powder 50 g Gelatine masse 65 g

    Cook sugar and water till 115C

    Boil cream, glucose and cacao powder and clench the sugar bring back to boil, sieve and add gelatine mass not hotter then 70C to avoid extra air bubbles. Glaze at 35C.

    Pear gel Pear pure 600 g Glecrem Universal Sosa 65 g

    Extras Chocolate decors

  • turrn christmas treeBy MArike vAn Beurden

    Crispy Sosa almond pralicroc 200 g Sosa roasted almond pieces 140 g Sosa neulacrock 225 g Sosa neutral peta crispy 75 g Sosa speculoos biscuit pieces 140 g 70 % Chocolate 175 g Milk chocolate 40 g Sosa Miroir salt 3.5 G

    Melt the chocolate and mix with the pralicroc. Mix all ingredients together and roll out on 3mm. Let it set before cutting rounds, cover both sides with a thin layer of chocolate to keep them longer crisp.

    Biscuit mirliton coconut Eggs 300 g Yolks 90 g Sosa bio unpeeled almond flour 230 g Sosa mashed coconut 100 g Sosa traditional pastry custard powder 30 g Sugar 250 g Sosa vanilla pure extract 5 g Sosa exhaust vanilla 2 g Sosa COLD CONFIT lemon zest compound 40 g Sosa emulsify paste 10 g

    Whip up all ingredients together. Bake at 170C.

    Pabana pannacotta Cream 160 g Milk 340 g Sosa propannacotta (iota) 12 g Sugar 60 g Cocktail pabana pure 380 g

    Mix sugar and propannacotta, cook with the cream and milk. Mix in the puree, use the hand blender.

    Exotic fruits marmalade Sosa mango Fruit&Sauce 175 g Sosa passion fruit concentrated jam 150 g Mango pure 100 g Sosa bovine gelatine 7 g Water 35 g

    Turrn mousse Milk 200 g Sosa granulated turrn pure paste 420 g Whipped cream 600 g Sosa guar gum 4 g Sosa bovine gelatin 12 g Water 60 g

    Warm up the milk slightly, add the gelatine melted and mix with the turrn pure paste. Mix with the guar gum. And last the whipped cream.

    Glazing Water 375 g Sugar 312 g Sosa glucose 438 g Condensed milk 250 g Sosa bovine gelatin 33 g Water 160 g White chocolate 500 g Sosa silver colouring powder q/s Sosa white colouring powder q/s

    Mix water and gelatine. Heat up the water, sugar and glucose till 90C. Add the condensed milk and below 70C the gelatine. Mix with the white chocolate till obtained a smooth air bubble free glazing. Add colouring. Glaze at 27C.

    Decor Chocolate Christmas tree Dobla chocolate snowball Chocolate small red ball

  • pear&cinnamonBeLLe HLne CAke

    Pear cake dough(Make 2 moulds)

    Eggs 163 g Sugar 228 g Salt 0.3 G Pear pure 105 g Butter 90 g Sosa cinnamon powder 1.3 G Flour 117 g Sosa roasted hazelnut flour 65 g Sosa cornstarch 13 g Sosa baking powder 4 g Sosa emulsion paste 1.3 G Sosa COLD CONFIT lemon zest compound 26 g Sosa pear Fruit&Sauce 180 g

    Place room temperature puree in a food processor or thermomix mix with emulsion paste. Slowly add butter till a emulsion is achieved. Place all ingredients except the pear butter in the robot coupe and mix till smooth, add the pear butter. Place 340g of dough in each prepared mould and bake at 170C for 18-22 min. Cool down before cutting the tip off and in 16cm long and freeze.

    Chocolate & roasted hazelnut coating Sosa roasted hazelnut pieces 150 g Cocoa butter 250 g Chocolate 250 g

    Melt cocoa butter & chocolate. Add nuts. Dip in 30C coating, cake from blast freezer.

    Pear chantilly

    Gel Pear pure 400 g Sosa gelcrem cold 20 g

    Chantilly Cream 190 g Pear gel 400 g Sosa vegetal gelatin 4 g Water 20 g

    Pre mix gelatine, melt and mix all together. Pipe on top of the cake.

    Decor Dark chocolate reindeers Gold sheet Sosa COLD CONFIT 1x1 pear cubes Sosa freeze-dried marigold petals Sosa cantonese hazelnut pieces

  • snoWbaLLTArT

    Tart dough Butter 200 g Sosa icing sugar 172 g Egg yolks 160 g Cake flour 480 g

    Soften the butter, add icing sugar, sugar and lemon zest. Add the yolks and last the cake flour. Roll out, cool and cover a buttered cake ring. Bake at 150C.

    Biscuit pain de gnes Sosa almond marzipan 65 375 g Sosa mandarin Fruit&Sauce 50 g Eggs 375 g Butter 120 g Flour 70 g Sosa baking powder 5 g

    Mix till a smooth paste in the thermometer the marzipan, mandarin peel and egg. Whip up to incorporate a maximum of air. Add the sieved flour with baking powder. Last the melted butter and bake at 180C.

    Pine nut tree mousse

    Prepared pine nut paste Sosa pure national pine nut pure paste 200 g Sosa wax concept 2 g

    Melt together au bain marie at 60C. Let it set.

    Mousse Clementine meringue 120 g Prepared pine nut paste 115 g Whipped cream 100 g Sosa bovine gelatine 4 g Water 20 g Sosa Mediterranean pine aroma 4 drops

    Premix the gelatine and water, set for minimal 10min, melt before use. Mix the meringue and paste together, add melted gelatine. Last the whipped cream and aroma (to taste). Pipe in the prepared tart shell, lined with white chocolate, biscuit pain de gene and Fruit&Sauce mandarin Sosa. Also pipe into the tree moulds.

    Clementine mousse

    Clementine cream Clementine pure 200 g Eggs 2 g Sugar 50 g Sosa gelcrem hot 20 g

    Cook all ingredients together till a smooth cream in the thermomixer.

    Clementine gel Pure 250 g Sosa gelcrem cold 10 g Sosa guar gum 2 g

    Mix all together till a smooth gel in the thermomixer.

    Clementine meringue Clementine pure 100 g Sosa albuwhip 16 g Sosa dextrose 45 g Sosa theralose 20 g

    Whip all ingredients together till a strong meringue.

    Mousse Clementine cream 100 g Clementine gel 150 g Clementine meringue 75 g Whipped cream 40 g Sosa bovine gelatine 5 g Water 25 g

    Premix the gelatine and water, set for minimal 10min, melt before use. Soften the clementine cream, add the gel and melted gelatine. Followed by meringues and whipped cream. Pipe into the mould and cover with a pain de gnes biscuit with Fruit&Sauce mandarin Sosa.

    Snow White chocolate 200 g Sosa maltosec 50 g Sosa yopols 10 g Sosa white colouring powder q/s

    Melt the chocolate and add the colouring till bright white chocolate. Add the maltosec and make the snow.

    Glazing Water 375 g Sugar 312 g Sosa glucose 438 g Condensed milk 250 g Sosa bovine gelatine 33 g Water 160 g White chocolate 500 g Sosa white silver colouring powder q/s Sosa white colouring powder q/s

    Mix water and gelatine. Heat up the water, sugar and glucose till 90C. Add the condensed milk and below 70C the gelatine. Mix with the white chocolate till obtained a smooth air bubble free glazing. Add colouring. Glaze at 27C. Dip straight after in the snow and place on top of the tart

    Decor White chocolate ring

    Extras Silicone moulds made from romanesco cauliflower and Sosas free mold

  • ZayaCAke

    Berries marmalade Red currants IQF 150 g Cherries IQF 250 g Raspberry IQF 350 g Raspberry pure 150 g Sosa NH pectin 8 g Sugar 70 g

    Mix sugar and pectin, bring all together to boil. Count 200 g for each cake.

    Crushed lemon cremeux Crushed lemon pure 200 g Eggs 300 g Sugar 150 g Sosa gelcrem hot 27 g

    Cook first 3 ingredients in thermo mixer till 82C. Add gelatine masse, count 175 g for each cake.

    Almond biscuits Egg whites 180 g Sugar 90 g Sosa roasted almond flour 125 g Sosa icing sugar 125 g Sugar 140 g Flour 45 g Sosa COLD CONFIT orange zest compound 20 g

    Premix icing sugar, almond flour, sugar and flour. Whip the egg whites with sugar till a sting foam add the powders and orange zest compound. Bake at 180C.

    Crushed lemon and white chocolate Cream 375 g Milk 200 g Sosa coconut aroma 1 g Crushed lemon pure 50 g Sosa bovine gelatine masse 24 g White chocolate 100 g

    Whip cream, make a ganache with white chocolate add melted gelatine and lemon juice. Mix at 40c with whipped cream. Count 360g for each cake.

    Crispy strawberry Sosa maria biscuit pieces 80 g Sosa paillett feuilletine 80 g Sosa puffed rice 40 g White chocolate 240 g Sosa freeze-dried strawberry powder 50 g Sosa bio cold pressed coconut oil 5 g

    Mix all together roll out on 3mm and cut in circles.

    Strawberry glazing Strawberry pure 200 g Water 200 g Sugar 400 g Sosa glucose 200 g Sosa NH pectin 4 g Sosa Choco Nappage X-58 Pectin 4 g Red coloring powder 1.6 G Sosa silver powder 1 g

    Mix part of the sugar with the pectins and 50g of water. Heat up puree, water, sugar and glucose, add pectins around 40C. Bring all together to boil, add the colouring. Glaze cakes, that are sprayed with white chocola-te masse, at 35C.

    Flexible coconut & white chocolate Coconut pure 300 g Sosa agar agar 2 g Sosa liquid sorbitol 34 g White chocolate 80 g Sosa bovine gelatine 7 g Water 35 g

    Pre-set the water and gelatine. Bring to boil the puree, agar and liquid sor-bitol. Add gelatine and make a ganache with the chocolate. Place directly into the moulds and let it set.

    Decor White chocolate disk, ring and stars Sosa dried coconut cubes Sosa freeze dried whole raspberries Blackberry in syrup Sosa freeze dried red rose petals Fresh figs, strawberry Sosa freeze-dried baby herbs

  • bLack forestBrOWnieS

    Pecan chocolate brownies Brown sugar 120 g Sugar 120 g Eggs 160 g Sosa So Tom coverture 66% 80 g Butter 180 g Flour 40 g Sosa cocoa powder 14 g Sosa pecan nuts 100 g

    Mix eggs with sugars, melt the chocolate and butter and add to the whip-ped egg/sugar mix. Add the powders and nuts. 2 X recipe is 60x40 tray. Bake in a square at 170C +/- 15 min. Cut ring; 14.5 Cm & 8 cm.

    Cherry marmalade Sosa COLD CONFIT cherry Fruit&Sauce

    Sour cherry chocolate mousse

    Pab Ravifruit cherry pure 110 g Egg yolks 175 g Sugar 175 g

    Cook as an English cream then whip up

    Pab 150 g Cream 80 g Sosa So Tom coverture 66% 200 g Cream 274 g Sosa cherry compound 50 g

    Make a ganache with the cream and chocolate, add the cherry gel and pan an flat the cream. Pipe on top of the biscuit and place second biscuit on the top, freeze. Once the rings are off finish with the chocolate decor and spray.

    Cherry mousse

    Meringue Ravifruit cherry puree 130 g Sosa Albuwhip 16 g Sosa dextrose 45 g Sugar 20 g

    PAB (see recipe above) 75 g Cherry gel 140 g Meringue 75 g Cream 65 g Gelatine 20 g

    For the meringue whip all ingredients together.

    Cherry glazing Ravifruit cherry puree 200 g Sugar 100 g Sosa isomalt 100 g Sosa glucose 98 g Sosa pectin NH 3 g Choco Nappage X-58 Pectin 3 g Gelatine masse, Sosa bovine gelatine 85 g

    Lemon meringue Egg whites 100 g Sugar 200 g Sosa Albuwhip 5 g Ravifruit lemon zest 100 g

    Whip the egg whites adding the sugar gradually. Add lemon zest last, pipe and dry.

    Steamed chocolate biscuit Simple syrup 50 g Egg whites 125 g Egg yolks 80 g Cacao powder 20 g Sosa starch 10 g Cherry compound Sosa 10 g

    Mix all and place in siphon bottle.

    Cherry gel Ravifruit cherry puree 500 g Sosa agar agar 9 g

    Cook all together and let it set. Mix very well in thermo mixer.

    Decor Lemon meringue Truffle cream Sosa YoPomegranate Crispy Micro herbs Chocolate decor

  • couronnede nOeL

    Choux pastry

    Milk 250 g Water 250 g Butter 220 g Salt 10 g Sugar 10 g Flour 280 g

    Eggs 200 / 250 g

    Boil milk, water, butter, salt and sugar. Add the flour and cook, then add eggs gradually. Pipe in truffle mould.

    Sugar dough

    Butter 90 g Brown french sugar 110 g

    Flour 110 g

    Mix all together, roll out. Freeze and cut, place on top of the choux pastry.

    Mango & pineapple, passion filling

    Sosa COLD CONFIT mango Sosa COLD CONFIT pineapple

    Fresh passion fruit

    Pabana chantilly

    Ravifruit pabana puree 650 g

    Sosa gelcrem cold 45 g

    Mix cold together preference in the thermometer.

    Whipped cream 250 g Pabana gel 325 g

    Gelatine masse, bovine gelatine Sosa 30 g

    Mix all three ingredients together, let it set before piping.

    Crispy

    Sosa roasted coconut powder 20 g Crumble 60 g Feuilletine Sosa 30 g Sosa melted white chocolate 90 g Sosa yoghurt powder 5 g Sosa passion fruit wetproof crispy 20 g

    Sosa neutral peta zeta 20 g

    Mix all ingredients, roll out an let it set before cutting. Cut 19cm round with an interior of 12cm.

    Mango jelly

    Ravifruit mango puree 200 g

    Gelatine masse, bovine gelatine Sosa 55 g

    Mix both together, and let it set before cutting.

    White chocolate decor

    Top ring (exterior 16.5 Cm interior 14cm)

    Bottom ring (exterior 21.5 Cm interior 10cm)

  • fraisierMvB STyLe 2015

    Biscuit pain de gnes Eggs 375 g Marzipan 50/50 Sosa 375 g Butter 120 g Flour 70 g Sosa baking powder 5 g Ravifruit lemon zest 20 g

    Mix in the blender almond paste with eggs, then whip it up. Add flour and baking powder, followed by melted butter and zests. Bake at 180C for 12 minutes.

    Strawberry marmalade Ravifruit frozen IQF strawberries 650 g Sugar 65 g Sosa pectin NH 10 g

    Cook all together and cool down. Add 500 g of fresh strawberry brunoi-se.

    Strawberry confit Ravifruit strawberry puree 300 g Sugar 38 g Sosa pectin NH 4.5 G Lemon jus 3 g Porto 3 g

    Cook puree with sugar and pectin, add off fire the juice and porto. Let is set then mix before use.

    Crme patissiere Milk 250 g Cream 250 g Sugar 180 g Sosa gelcrem hot 70 g Sosa vanilla 1.5 Pods Egg yolks 100 g Eggs 25 g

    Infuse the vanilla in the milk and strain. Cook all ingredients together and cool down fast.

    Strawberry crme mousseline Crme patissiere 700 g Butter 350 g Strawberry confit 300 g

    Soften butter and whip till white, add the smoothed crme patisserie and confit. Pipe in the moulds and press fillings inside. Freeze before unmoulding. (32G each small and 200g big portion)

    Tart dough Butter 200 g Icing sugar 172 g Egg yolks 160 g Cake flour 480 g c

    Soften the butter, add icing sugar, yolks and last cake flour. Roll out, freeze before cutting and baking. Bake at 160 C.

    Strawberry & guava foam Ravifruit strawberry puree 400 g Sosa instangel 28 g

    Mix all together with a hand blender, let it set. Whip it up with the Kitchen Aid, add more puree if needed spread out and freeze. Cut in small cubes.

    Strawberry marshmallow Sugar 113 g Sosa invert sugar 168 g Ravifruit strawberry pure 185 g Sosa glucose 150 g Sosa invert sugar 154 g Gelatine masse 180 g

    Bring to boil the first 4 ingredients, poor on top of the invert sugar and gelatine masse. Whip till almost cold, spread out and cut squares.

    Strawberry glazing Ravifruit strawberry puree 320 g Water 380 g Sugar 3200 g Sosa isomalt 3200 g Sosa glucose 3195 g Choco Nappage X-58 Pectin 35 g

    Sosa pectin NH 35 g

    Red colouring Ravifruit strawberry puree 200 g Sosa strawberry compound

    Mix pectin with 50 g of sugar and 50 g of puree, bring the rest of the first 3 ingredients to 70c and add the pectin mixture, give it a good boil. Cool down a bit then add the rest of the puree. Glaze strong frozen mousse around 43/45CC.

    Finishing touch Sosa dried strawberries Lemon meringue White chocolate decor Sosa freeze dried strawberry powder Coconut ubes Sosa Sosa crystallised rose or violet flowers or blueberry petals

  • sapinde nOeL

    Sabl breton Yolks 90 g Sugar 200 g Butter 225 g Salt 5 g Sosa chestnut flour 300 g Sosa baking powder 5.5 G

    Whip the yolks and sugar for 5 minutes. Add the smoothened butter and salt, last the sieved flour with baking powder. Roll out at 3, at 150C just before the end of the baking cut the needed size.

    Blueberry marmalade Sosa COLD CONFIT blueberry 500 g Gelatine masse 50 g

    Cook all ingredients together, and spread out on 6 mm height.

    Chestnut cremeux Chestnut pure Sosa 340 g Cream 100 g Yolks 94 g Gelatine masse, bovine gelatine 28 g

    Cook puree, cream and yolks to 82c, add gelatine masse, spread out on 4mm.

    Blueberry chiffon biscuit Flour 140 g Sosa baking powder 2 g Egg yolks 70 g Salt 1 g Ravifruit blueberry puree 120 g Sugar 50 g Sosa Albuwhip 8 g Egg whites 180 g Sugar 115 g

    Whip puree with sugar and albuwhip. Whip egg whites with sugar, mix the two meringues together. Add the yolks, salt and sieved flour & baking powder. Recipe makes one and half tray. Oven at 170C, for 8 min.

    Blueberry mousse Ravifruit blueberry puree 125 g Sosa Albuwhip 28 g Sosa Albuwhip 13 g Sosa dextrose 36 g Blueberry meringue 200 g Whipped cream 75 g Ravifruit blueberry puree 250 g Gelatine masse 40 g Sosa COLD CONFIT blueberry 100 g

    Whip the first 4 ingredients together. Then fold the gelatine into the puree and fold all together. Spread out on 8mm, 130 g each square.

    Chestnut mousse Whipped cream 500 g Sosa chestnut puree 300 g Gelatine masse 36 g

    Fold all ingredients together.

    AssemblyLayer the elaborations in the following way start with the sabl breton (9 cm). Biscuit and cremeux (9 cm), marmalade and mousse (8.5 Cm). Biscuit and cremeux (7,5 cm), marmalade and mousse (7 cm). Biscuit and cremeux (6.5 Cm), marmalade and mousse (5.5 Cm). Biscuit and cremeux (5 cm), marmalade and mousse (4 cm). Biscuit and cremeux (3 cm), marmalade and mousse (2.5 Cm). Freeze this insert well together before placing in the mousse. Deep-freeze the mould before unmoulding. Decorate.