VALENTINE’S DAY COLLECTION 2019
CELEBRATE
Valentine’s Day WITH US
Thank you to our partners
Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR T. 020 7627 9666 E. sales@classicfinefoods.co.uk
www.classicfinefoods.co.uk classicfinefoodsuk classicfinefoodsuk
classicfinefood classicfinefoodsuk
Farmed Caviar pg 1
Handmade Churned Butter pg 1
Pastry Ingredients pg 5-6
Chocolate Bonbons pg 7-8
Breakfast & Brunch pg 9-10
Pastry Decoration pg 11-14
montebiancogelato.com
Silicone Moulds pg 15-16
Recipes pg 17-26
Farmed Caviar Primeur
The Galuchat Selection*
2 x 30g (available in Primeur, Vintage, Origin and Oscietra) Including 2 mother of pearl spoons, tins need to be purchased separately
STU270
Vintage
Acipenser Baerii
Acipenser Baerii
Refining duration: < 4 weeks Creamy texture with fresh hazelnut taste
Refining duration: 3-8 months Round and firm texture with fruity and iodized flavours
STU131 – 30g STU132 – 50g*
STU141 – 30g STU142 – 50g*
Oscietra
The Gift Box“Ruban”
1 x30g or 1 x 50g (available in Primeur, Vintage, Origin and Oscietra) Including 2 mother of pearl spoons, tins need to be purchased separately
STU272
Origin
Acipenser Gueldenstaedtii
Refining duration: > 8 months Powerful caviar with iodine flavours
Refining duration: 3-8 months Golden brown eggs, firm grain Marine savours with a touch of dried fruit
STU151 – 30g STU152 – 50g
STU181 – 30g STU182 – 50g
Acipenser Baerii
*non-stock item, to be ordered 7 days in advance
Handmade Churned Heart Butter These Valentine’s Heart Butter Portions (25g) are sold by trays of 15 butters. Unsalted heart butter*
BOR034 – 15 x 25g Semi-salted heart butter*
BOR035 – 15 x 25g Espelette heart butter*
BOR036 – 15 x 25g
*non-stock item, to be ordered before the 1st of February 2019
Pastry Ingredients
Frozen Berriolette puree
Frozen Lychee Raspberry puree
Frozen Strawberry puree
Raspberry & blueberry with natural flavouring of violet
10% added sugar
10% added sugar
10% added sugar
Unpasteurised tub
Unpasteurised tub
Pasteurised tub
CAP111110 – 1kg
CAP163110 – 1kg
With natural rose flavouring
CAP162310 – 1kg
Frozen Redcurrant puree 10% added sugar Unpasteurised tub
CAP111810 – 1kg
Frozen Raspberry puree 10% added sugar Unpasteurised tub
CAP111310 – 1kg 3
All are non-stock items, to be ordered 7 days in advance
Red Fruits Croquant paste Pure cocoa butter white chocolate, soft strawberry and raspberry pieces with crunchy inclusions A slightly acidic taste that balances the sweetness of the white chocolate
CSM248 – 4kg
Rose Sugar
Strawberry Sugar
Crystallised Rose Petal
SOS00102028 – 500g
SOS00102006 – 500g
SOS41100003 – 300g
4
Pastry Ingredients
Apple Surette Concentrated juice of apples with acidic notes
montebiancogelato.com
SUR002 – 473ml
Raspberry with Pieces MCO106 – 4kg
Berries MCO109 – 4kg
Drained Candied Amarenas Amarena MCO111 – 4kg
5
All are non-stock items, to be ordered 7 days in advance
French cherries with a sweet flavour
COR862 – 1kg
Illanka Pure Peru 63% Dark Chocolate Strawberry Inspiration
Fruity & velvety
The intense and gourmet flavour of strawberry confit with the unique texture of chocolate
Made with Grand Blanco beans, it offers an exceptionally creamy texture. A strong tangy hit and subtle flavours of gourmet black fruits
VAL15391 – 3kg bag of beans
VAL9559 – 3kg bag of beans
Bahibé Lactée Pure Dominican Republic 46% Milk Chocolate
Opalys 33% White Chocolate
Cocoa intensity & milky On the edge of dark chocolate, between the power of cocoa and the smoothness of milk, with fruity tanginess and slight bitterness
The whitest of white chocolates specifically designed with high opacity for when coverage is important; velvety texture and not too sweet
VAL9997 – 3kg bag of beans
VAL8118 – 3kg bag of beans
Milky & delicate
6
Chocolate Bonbons
Coeur Jivara Milk Chocolate
Coeur Grand Marnier® White Chocolate
Jivara 40% Grand Cru milk chocolate ganache. A classic taste with caramel & vanilla notes
Manjari 64% Grand Cru dark chocolate ganache
Grand Marnier® flavoured ganache
≈2kgs box, 10g per piece
≈2kgs box, 10.5g per piece
≈2kgs box, 10g per piece
Coeur Framboise Dark Chocolate
Coeur Noisette Milk Chocolate
Coeur Passion Milk Chocolate
Raspberry ganache decorated with a pink curve
Hazelnut ganache decorated with a curve of dark chocolate
Passionfruit ganache decorated with an orange curve
≈2kgs box, 10.5g per piece
≈2kgs box, 10.5g per piece
≈2kgs box, 10.5g per piece
Promesse Griotte Tonka Dark Chocolate
Chardon Framboise
Ganache Vanille decorated with dark chocolate
A double layer of morello cherry fruit paste, dark chocolate & tonka bean ganache.
Raspberry Eau-de-Vie (60%) Fruity notes, coated with pink decoration
≈2kgs box, 10.5g per piece
≈1kg box, 9g per piece
≈2kgs box, 11.5g per piece
VAL4329
VAL10757
Coeur Vanille White Chocolate
VAL9318
7
Coeur Manjari Dark Chocolate
All are non-stock items, to be ordered 7 days in advance
VAL9314
VAL10754
VAL11253
VAL4330
VAL9316
VAL461
Forêt Noire Dark Chocolate
Granité Framboise Litchi Dark Chocolate
Rapberry ganache, decorated with a transfer
Grand Cru Manjari 64% dark chocolate ganache with morello cherries. Fruity notes with a hint of liqueur.
Raspberry & Lychee ganache. A melting texture with fruity, tangy notes, decorated with red berry flakes.
≈2kgs box, 10g per piece
≈2kgs box, 10.5g per piece
≈2kgs box, 9.4g per piece
Pop Framboise Dark Chocolate
VAL12067
VAL4676
VAL5117
8
Breakfast & Brunch
Strawberry Nectar
Raspberry Mecker Nectar
ALM220 – 12 x 33cl
ALM170 – 12 x 33cl
Pomegranate Juice
Lychee Nectar
ALM204 – 12 x 33cl
ALM249 – 12 x 33cl
Raspberry Mini Calissons 2 trays of 35 pieces
ROY00402 – 435g
9 All are non-stock items, to be ordered 7 days in advance
Spring Summer Macaroon Collection Ready to serve
Orange blossom, Strawberry, Blackcurrant, Coconut, Apricot, Rose
BRI36428 – 48 pieces (+/- 11g)
Raspberry Extravagant Cheesecake-style
Blueberry and Muesli Extravagant
Ready to bake
Ready to bake
Crunchy pink sugar, cream cheese & raspberry
Muesli made of almonds, malted wheat flakes, rolled oats and blueberries
BRI37746 – 60 x 95g
BRI37744 – 60 x 95g
10
Pastry Decoration Fruit Leathers
330 Rosso Leather “Coeurs” 4 designs
PCB011280
10 Rosso Leather Lisse 39 x 23cm
PCB011266
10 Rosso Leather structure “Points” 39 x 23cm
PCB011265
Pure Emotion Range
100 % Fruit/Plant Powders & Pieces
Strawberry powder 200g
Raspberry powder 200g
Blackcurrant powder 200g
Strawberry pieces 80g
Raspberry pieces 80 g
PCB045000
PCB045001
PCB045002
PCB045005
PCB045006
100% Chocolate & fruit/plant decorations
360 Hearts Raspberry, 6 Designs
PCB045019
11
All are non-stock items, to be ordered 10 days in advance
360 Hearts Strawberry, 6 Designs
PCB04502
Cocoa butter Strawberry 200g
Cocoa butter Raspberry 200g
Cocoa butter Blackcurrant 200g
PCB045008
PCB045009
PCB045010
Chocolate Decorations & Decorations to Strew 60 Eclairs milk choc “Love”, 13.2 x 3.2 cm
PCB045609 126 Little embossed hearts dark choc 3 designs 3 x 3cm
Chocolate hearts shiny gold 9 mm 200g
Chocolate hearts shiny pink 9mm 200g
Chocolate hearts shiny red 9 mm 200g
PCB045674
PCB045672
PCB045673
90 Hearts white choc crystallised ruby 2.9 x 3.2cm
90 Hearts white choc crystallised silver 2.9 x 3.2cm
160 Iridescent hearts compound, 3.5 x 3.2cm
PCB000400
PCB000399
PCB025121
Maxi crunchies pink 170g
Maxi crunchies purple 170g
Maxi crunchies gold 170g
PCB045658
PCB045661
PCB045660
Mini crunchies red 220g
Mini crunchies pink 220g
Rose chips 250g
PCB010438
PCB010428
PCB008693
Hearts dark choc shiny bronze 1.4 x 1.38cm 200g
Kipetti coated pink 250g
Kipetti coated red 250g
PCB008630
PCB004633
PCB004637
PCB036136 360 Hearts white choc “Rouge” 6 designs
PCB002712
140 Hearts Hearts, dark choc “Etoilés” 5 designs 4.25 x 3.9cm
360 Hearts BB, 6 designs
PCB019054
PCB003658
2 Blisters “Flèches Cupidon” 48 prints 10.4 x 2cm 2 blisters
PCB001715
65 Mouths compound, 4 designs 4.3 x 2.5cm
PCB004839
120 Squares BB “Love” 2 designs 4cm
48 Squares white choc “Coeur” 4cm
PCB000265
PCB040178
Signets
60 Curved sticks BB “Rose” 17.5 x 1.1cm
PCB019008
60 Curved sticks dark choc “Rose” 17.5 x 1.1cm
176 Daisies BB ∅ 2cm
176 Daisies compound coating “Rose” ∅ 2cm
1320 Signets “Coeur”
PCB004881
PCB004857
PCB030082
PCB031000 12
Pastry Decoration Transfer Sheets
Individual Moulds
“Passion” 40 x 25cm
“Amour” 40 x 25cm
PCB007803
PCB007520
“Pink Paradise” 40 x 25cm
“Tout feu tout flamme” 40 x 25cm
PCB007899
PCB007876
“Cupidon” 40 x 25cm
“Dalhias roses” 40 x 25cm
“Traits d’union” 40 x 25cm
PCB025002
PCB007739
PCB036009
4 Moulds entremet “Fraise” for 24 pieces 6 x 6 cm – H 5.5 cm
PCB030074
4 Moulds entremet “Coeurs facettes“ 7.2 x 7.2cm – H 5cm
PCB040166 – 16 pieces
4 Moulds entremet “Double Coeurs” 5 x 11cm – H 5cm
PCB010273 – 12 pieces
Printings For Fondant Icing 4 Moulds entremet “Bouche” 9.5 x 6cm – H 4cm
PCB010178 – 32 pieces
25 Transfer sheets for fondant “Éclairs coeurs“ 150 prints
25 Transfer sheets for fondant “Mini-éclairs coeurs“ 300 prints
PCB030066
PCB030067
Colourings Strawberry red cocoa butter
Spray Nuance red 150ml
PCB004456
3 Moulds entremet “Coeur spirale” for 24 pieces 8.5cm H 3.8cm
PCB010002 – 24 pieces
PCB004696
Shiny colour glitter effect “Ruby” 25g
PCB004670
Raspberry red cocoa butter
PCB004470 13
Shiny colour “red” 15g
PCB004576
All are non-stock items, to be ordered 10 days in advance
Shiny powder spray Glitter effect “Ruby” 10g
PCB040171
4 Moulds entremet “Petits coeurs ballons” for 24 pieces 7 x 7cm
PCB045518 – 24 pieces
Moulds For Entremets
5 Moulds entremet “Bouche“ 25.5 x 12cm H 5.5cm
2 Moulds entremet “Coeur Ecorce” for 6 pieces 10.8 x 10cm H 7cm
10 Moulds entremet Coeurs ballons for 5 pieces 14 x 14cm H. 6cm
10 Moulds entremet “Coeur” 18 x 19 cm
10 Moulds entremet “Coeur matelassé” 15 x 15.5cm H 3.5cm
10 Moulds entremet “Coeurs facettes” 14.5 x 14.5cm H 4cm
PCB010038
PCB009858
PCB000355
PCB010006
PCB045520
PCB040165
14
Silicone Moulds
Amorini
Ti Voglio Bene
63 x 65 H 39mm
100 x 100 H 30mm
SIL3618699
SIL2598787
Ti Amo 170 x1 64 H 63 mm
SIL3289087
Heart - IC SIL2531387
Sakura Origami Ã&#x2DC; 170 H 30 mm
SIL203828
Cupido 45 x 44 H 24 mm
SIL3620087
Love Mat 250 x 185 H 6mm
SIL3303220
Amore 142 x 137 H 50mm
SIL3286087
15
All are non-stock items, to be ordered 12 days in advance
Rosa Ø 70 H 55 mm
SIL3621787
Mora & Lampone Ø 65 h 67 mm
SIL2831087
Taste Puzzle SIL7234399
Amore Origami 150 x 135 H 55 mm
SIL3036687
Mini Heart - 1C SIL2533387
Mini Cuori 45 x 33 mm
SIL7046520
Parfum Ø 75 H 7.5 mm
SIL3618587
Micro Love 26.5 x 25 H 13.75 mm
SIL3622787
16
Get inspired by our Va Berriolette Mousse Cake By Cyrille Courant
Cush By Franck M
Love at First Bite By Francois Perret
17
All are non-stock items, to be ordered 12 days in advance
Valentine’s Day recipes
hion Michel MOF
Chocolate Bonbons and Valentine’s Day Choux Sarju Ranavaya & Denis Dramé MCA
18
Berriolette Mousse Cake BY CYRILLE COURANT
This recipe makes 6 cakes of 6 inch
SABLÉ BASE
Fold in the flour and almond powder.
l 100g Butter l 100g Sugar l 100g Flour l 100g Almond powder
Add the melted butter. Bake in ring at 170°, for 20 minutes.
Mix together to form small crumble, keep in fridge before baking. Bake it at 160°C for 20 mins.
LEMON OPALYS SABLÉ
(50g/5 inch)
l 225g Crushed Baked Sablé Base l 45g Butter l 30g Valrhona Opalys Chocolate l 1.5g Lemon Zest Add the lemon zest to the crushed sable base then mix together with the butter and opalys melted at 45°.
RASPBERRY COMPOTE
(50g/5 inch)
l 135g IQF Raspberry l 90g Capfruit Raspberry Purée l 70g Sugar l 45g Glucose l 5g NH Pectin l 10g Lemon Juice Warm the purée and IQF raspberry to 40°, add the sugar mixed with pectin, mix together and bring to boil. Add the glucose and boil 1 min. Add the lemon juice, mix
ALMOND SPONGE l 160g Egg Yolk l 110g Sugar l 105g Cake Flour l 125g Almond Powder l 70g Butter, melted l 190g Egg White l 70g Sugar Whip egg white and sugar. Whip yolk and sugar.
19
Fold in some meringue to the yolk mixture. Fold in the left over meringue.
RASPBERRY SYRUP: l 70g Capfruit Raspberry Purée l 70g Water l 50g Sugar Boil the water and sugar together, then mix with the purée.
LITCHI CREAM
(100g/5 inch)
l 150g Litchi Pastry Cream l 7.5g Gelatin l 36g Litchi Liqueur l 1g Vanilla Oil l 300g Whipped Cream l 150g Litchi cut in small pieces
l 120g Egg White l 180g Sugar l 60g Water
Mix the warm pastry cream with the melted gelatin, liqueur and vanilla oil.
Cook the sugar and water to 121°, pour over the soft whipped egg white, keep mixing on medium speed until it cools down.
By 25°, fold in the whipped cream and chopped drained litchi.
GLAZE
LITCHI PASTRY CREAM:
ITALIAN MERINGUE
l 300g Valrhona Absolu l 60g Capfruit Blueberry Purée l 30g Water
l 140g Capfruit Litchi Purée l 30g Sugar l 25g Starch
Mix together and bring to boil, then sieve.
Mix the corn starch and sugar, add to the hot litchi purée and boil for 1min.
ASSEMBLY
BERRIOLETTE MOUSSE
(200g/6 inch)
l 600g Capfruit Berriolette Purée l 22g Gelatin l 480g Whipped Cream l 240g Italian Meringue Melt the gelatin with some puree, then mix with the remaining purée, by 25° fold in the Italian meringue and the whipped cream.
All are non-stock items, to be ordered 12 days in advance
Spread the warm lemon sable in a 5 inch ring, cover with 1 layer almond sponge (1cm thick) and spread the raspberry compote. Pour the litchi cream on top, and add 1 layer almond sponge (1cm thick), brush some raspberry syrup on top, freeze the insert. Building the cake upside down in a 6” ring, pour the Berriolettte mousse in the ring and press in the frozen insert upside down, freeze. Take of the ring, spray with 45°C Pink cocoa butter or Blueberry glaze.
Capfruit Frozen Raspberry Puree
Capfruit Frozen Berriolette Puree
10% added sugar
Raspberry & blueberry with natural flavouring of violet
Unpasteurised tub
CAP111310 – 1kg
10% added sugar Unpasteurised tub
CAP163110 – 1kg
Capfruit Frozen Lychee Puree
Capfruit Frozen Blueberry Puree
0% added sugar
10% added sugar
Pasteurised tub
Unpasteurised tub
CAP112010 – 1kg
CAP112710 – 1kg
CYRILLE COURANT 1789 Café Patisserie, Tapei, Taiwan
20
Cushion
BY FRANCK MICHEL MOF PASTRY CONSULTANT AND WINNER OF THE PASTRY WORLD CUP 2006
Makes 20 small cushions
SPICY SABLÉ STREUSEL l 150g Butter l 2g Salt l 190g Demerara sugar l 35g Ground almonds l 35g Eggs l 15g Milk l 300g Flour l 3g Baking powder l 1g Mixed spice l 5g Ground cinnamon Cream the butter with the salt, sugar and ground almonds. Add the eggs and milk. Sift in the remaining dry ingredients. Work the mixture through a coarse sieve and chill before baking.
STEAM-COOKED BISCUIT l 150g Egg yolks l 60g Castor sugar (1) l 115g Flour l 80g Butter, melted l 200g Egg whites l 80g Castor sugar (2) Whip the egg whites with the sugar (2) In another bowl beat the egg yolks with the sugar (1), add a spoonful of the whites, then the flour and hot butter. Fold in the remaining egg whites. Spread on a baking sheet and steam-bake at 190°C for 6-8 minutes.
RED SOUR CHERRIES IN SYRUP l 70g Water l 70g Sugar l 180g Red sour cherries (frozen) Bring the water and sugar to the boil. Pour over the frozen cherries and set aside in the refrigerator.
21
RED SOUR CHERRY AND GINGER FILLING l 140g Red sour cherries in syrup l 120g Red sour cherry juice l 140g Red sour cherry purée l 100g Glucose l 100g Sugar l 8g Pectin NH l 6g Fresh ginger Mix together the cherries, the purée, juice, fresh ginger and glucose and then heat to 50°C. Mix the sugar with the pectin NH, add to the mix and bring back to the boil. Boil for 2 minutes. Pour 2/3 of the filling onto a silicone tray to a depth of 4 mm for your inserts. Transfer the remaining mixture to a piping bag for decoration
ALMOND MOUSSE l 220g Milk l 155g Almond paste 50 % l 55g Egg yolks l 10g Gelatine l 60g Cold water l 25g Amaretto l 385g Whipped cream l 110g Meringue
ASSEMBLY Coat the smooth half of the cushion mould with two coats of melted white chocolate using a brush. Sprinkle this second coat with t he streusel crumbs, baked and coated with cocoa butter, then fill with the almond mousse before topping with a layer of the biscuit. Remove any excess mousse. Fill the second half of the cushion mould with the almond mousse, insert a square of the cherry and ginger filling, removing any excess mousse. Freeze both halves of the cushion. Remove from their moulds and reassemble. Use a little melted white chocolate to ensure the halves stick together. Spray coat the cushion with a mixture of white chocolate and white cocoa butter and decorate as desired.
All are non-stock items, to be ordered 12 days in advance
PCB Creation Cushion Mould
PCB0099488
22
Love at First Bite BY FRANCOIS PERRET The Ritz, Paris
GLUTEN-FREE CHOCOLATE BISCUIT
(Quantity sufficient for 5 x 140 mm or 2 x 160 mm or 2 x 180 mm ring mould) l 450g Carupano Chocolate 70% l 294g Cocoa paste l 1290g Egg yolks l 1080g Egg whites l 900g Sugar l 23g Dried Egg whites Melt the chocolate and cocoa paste over a bainmarie at 40°C. Mix together the egg yolks and whites, incorporate the sugar mixed with the dried egg whites and add to the melted chocolate. Use 200 g of mixture for each 140 mm mould. Bake in a fan-assisted oven at for 22 minutes. Place in a cooling cabinet immediately on taking from the oven; remove from mould then cut shape with a stencil. Set aside.
RASPBERRY CARAMEL CREAM l 180g Acacia honey l 160g Glucose syrup DE40 l 120g Cream l 350g Raspberry Juice l 80g Raspberry puree l 130g Egg yolks l 32g Gelatine l 5g Raspberry vinegar Heat the acacia honey and glucose to 150°C then halt cooking by adding the juice and the lukewarm raspberry purée. Add the cream. Pour a small portion of this hot mixture over the egg yolks. Heat to 90°C. Add the gelatine & raspberry vinegar then strain. Caution DO NOT MIX. Cool quickly. Put aside. Coat moulds smaller than your biscuit with a thin layer of white chocolate and when this has set, pipe in 120 g of the cream. Freeze. Unmould and then cut the insert to the required shape.
VANILLA MOUSSE l 1249g Whipping cream l 135g Gelatine mass l 3 Bourbon vanilla pods l 375g Pastry cream Heat about 1/3 of the cream and infuse with the vanilla. Add the melted gelatine. Beat the pastry cream until smooth and strain the warm mixture onto it. Mix and strain again. Leave to cool. Whip the remaining cream and fold into the mixture once this has cooled.
CHOCOLATE CRUNCH l 212g Blanched almonds (toasted) l 258g Dragees (toasted) l 27g Butter l 268g Opalys white chocolate l 2g Fleur de sel l 73g Feuilletine Prepare the dragees and almonds by toasting them in the oven at 150°C for 15 minutes. Once cooled, blitz in a food processor until roughly blended. (Do not mix them whilst hot as this will release the nut oils). Melt the chocolate with the butter. In a food processor fitted with the all-purpose attachment blend together all the ingredients, including the feuilletine and salt. Spread onto a baking sheet and once set, break it up to make a crumble-like mixture.
RED GLAZE l 250g Water l 500g Sugar l 500g Glucose syrup DE 40 l 330g Unsweetened condensed milk l 230g Gelatine mass l 500g Opalys couverture chocolate l 15g PCB fat-soluble red food colouring Heat the water, glucose and sugar to 103°C. Add the condensed milk and gelatine. Pour this over the chocolate and food colouring. Mix thoroughly, ensuring there are no air bubbles in the mix.
23 All are non-stock items, to be ordered 12 days in advance
ASSEMBLY Cover the base of the bitten heart mould with vanilla cream. Place the chocolate biscuit into the bottom of the mould, fill with the mousse, smooth the surface and freeze. Add a layer of vanilla cream to the other half of
the mould. Sprinkle generously with chocolate crunch. Add the raspberry caramel insert, complete the mould with vanilla cream, smooth the surface and freeze
PCB Creation Bitten Heart Mould
PCB036147
Dip into hot water to remove from the mould, smooth the surfaces and return to freezer. Use a velvet coating for the base of the heart. Top with a shaped chocolate sheet. Glaze the top of the heart and place on the chocolate.
24
Chocolate Bonbons
BY SARJU RANAVAYA & DENIS DRAMÉ MCA PREPARATION OF MOULDS
VANILLA OPALYS GANACHE
Polish mould with cotton wool to remove all marks and impurities. Temper the Valrhona Strawberry Inspiration then fill the moulds and empty immediately and tap out the excess couverture. Using a metal scraper scrape the surface of the mould to remove all the drips of couverture. Leave on the side to crystallise.
l 254g UHT Cream 35% l 531g Opalys 33% l 15g Cocoa Butter l 50g Inverted Sugar l 120g Butter, Dry
STRAWBERRY JELLY l 470g Strawberry Puree l 106g Glucose Liquid DE40 l 212g Sugar l 6.5g yellow pectin l 3.2g Tartric Solution Melt puree together and add the glucose then place into a pan. Premix the sugar and pectin together then put into the pan with the purées. Cook everything to 103C then add the tartric solution before cooling down immediately. When the mixture is cold, place into a jug and blend very well. Pipe approximately 2-3g into the preprepared Bon Bon mould.
Capfruit Frozen Strawberry Puree 10% added sugar Unpasteurised tub
CAP111110 – 1kg
Heat the cream and inverted sugar to 75C then gradually pour over the melted chocolate, mix using a rubber spatula to create a glossy and elastic core. Add all the remaining liquid then blend with an electric mixer, cool to 35c then add the butter and blend again until shiny. Once the ganache has cooled to 28C fill the Bon bon mould until there is only a 2mm gap. Allow to crystallise for a minimum of 8 hours.
FINISHING. Temper some Valrhona Strawberry Inspiration then spread onto the tops of the bon bon moulds and scrape any excess couverture off. Allow to crystallise then place into the fridge for 10 minutes before unmoulding.
Valrhona Strawberry Inspiration
Valrhona Opalys 33% White Chocolate
VAL15391 – 3kg bag of beans
VAL8118 – 3kg bag of beans
25 All are non-stock items, to be ordered 12 days in advance
SARJU RANAVAYA & DENIS DRAMÃ&#x2030; MCA TheTasteLab by Classic Fine Foods UK
26
Valentine’s Day Choux BY SARJU RANAVAYA & DENIS DRAMÉ MCA
CHOUX PASTRY
ROSE, LYCHEE AND RASPBERRY JELLY
l 165g Water l 165g Milk l 143g Butter l 5g Salt l 4g Sugar l 190g T55 Patisserie flour
l 540g Capfruit Rose, lychee and Raspberry Puree l 54g Sugar l 18g Cornflour l 15g Gelatine
l 335g Eggs
l 90g Water
Bring the water, milk, butter, sugar and salt to a boil and add the flour. Beat everything very well in the pan and continue to dry out the paste (approximately two minutes), transfer to a mixer with a paddle and gradually add the eggs. To prepare the mould like 7cm x 3cm rings with a silicone airmat, bake in a convection oven 160c for approximately 25minutes. Once baked remove from the rings.
Hydrate the gelatine with the water at least 40 minutes before use. Mix the cornflour and sugar together then add to the cold purée, bring to the boil then remove from the heat and add the gelatine mass. Leave to set in the fridge for 4 hours.
RASPBERRY CREAM l 200g Raspberry Puree l 10g Glucose DE40 l 6g Gelatine l 36g Water l 270g Ivoire l 400g UHT Cream 35% Hydrate the gelatine with the water and set aside for 45minutes minimum. Heat the raspberry purée and glucose to 80C, add the gelatine mass then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge approximately 4 hours.
ASSEMBLY AND FINISHING Fill the empty choux with 25g of the rose, lychee and raspberry jelly then continue to fill the entire choux with the raspberry cream. Unmould the frozen whipped ganache and immediately spray with Pcb Pure Emotion Raspberry cocoa colour which has been tempered to 30C, place the heart onto a 7cm disc of tempered strawberry chocolate disc Brush the entire choux with a neutral glaze then place the disc with the heart on top the choux. Pipe a small dot of neutral glaze on the heart and add a small piece of gold leaf.
RASPBERRY WHIPPED GANACHE l 450g Raspberry Puree l 50g Glucose l 50g Inverted Sugar l 1050g Ivoire l 1500g UHT Cream 35% Heat the raspberry purée, inverted sugar and glucose to 80C then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge for 12 hours. Whip stiff then fill the Silikomart heart mould, freeze immediately.
27 All are non-stock items, to be ordered 12 days in advance
SARJU RANAVAYA & DENIS DRAMÉ MCA TheTasteLab by Classic Fine Foods UK
Silikomart Micro Love Mould 26.5 x 25 H 13.75 mm
SIL3622787
PCB Creation Pure Emotion Cocoa butter Raspberry 200g
PCB045009
Capfruit Frozen Lychee Raspberry puree With natural rose flavouring 10% added sugar Pasteurised tub
CAP162310 â&#x20AC;&#x201C; 1kg
28
Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR T. 020 7627 9666 E. sales@classicfinefoods.co.uk
www.classicfinefoods.co.uk classicfinefoodsuk
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