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Homemade recipe №359 Pastry "Ideal" (sliced) recipe number 1
Description: Layers of almond semi-finished product "Ideal" are connected with chocolate cream "Charlotte" with praline filling. The surface is finished with cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 209.76 | 376.34 | 249.91 | 134.65 |
| Raw egg white | 165.60 | 297.11 | 197.30 | 106.30 |
| Roasted almond kernel | 110.40 | 198.07 | 131.53 | 70.87 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 102.39 | 183.71 | 121.99 | 65.73 |
| Fresh whole milk the weight ratio of fat 3.2% | 66.24 | 118.85 | 78.92 | 42.52 |
| Sign up | 17.66 | 31.69 | 21.05 | 11.34 |
| Praline | 16.70 | 29.97 | 19.90 | 10.72 |
| Flour, premium | 16.56 | 29.71 | 19.73 | 10.63 |
| Cocoa powder [Skurikhin] | 12.89 | 23.13 | 15.36 | 8.28 |
| Vanilla powder | 4.15 | 7.45 | 4.95 | 2.67 |
| Sign up | 0.41 | 0.73 | 0.48 | 0.26 |
| Total | 722.77 | 1296.76 | 861.13 | 463.96 |
| Output | 528.10 | 947.50 | 629.20 | 339.00 |
calculations, forms, documents:
- Consolidated recipe №359 Pastry "Ideal" (sliced)
- Technological map №359 Pastry "Ideal" (sliced)
- Energy value №359 Pastry "Ideal" (sliced)
- Mass fraction of sugar and fat №359 Pastry "Ideal" (sliced)
- Nutritional value №359 Pastry "Ideal" (sliced)
- Constructor ganache №359 Pastry "Ideal" (sliced)
- The cost of raw materials for №359 Pastry "Ideal" (sliced)
- Homemade recipe №359 Pastry "Ideal" (sliced)
- Technology instruction №359 Pastry "Ideal" (sliced)
- Recipe №359 Pastry "Ideal" (sliced)
- Technical and technological map №359 Pastry "Ideal" (sliced)