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François Galtier

By François Galtier

配料

SUGAR DOUGH

  • Flour 250g
  • Icing Sugar 100g
  • Almond Powder 35g
  • Sea Salt 1g
  • Candia Professional Puff Pastry Butter 140g
  • Eggs 50g

CHESTNUT HEART

  • Chestnut Paste 400g
  • Whole Milk 100g
  • Vanilla Bean 2 pcs
  • Candia Professional Whipping Cream 200g

CREAM CHEESE MOUSSE

  • Sugar 75g
  • Whole Milk 30g
  • Vanilla Bean 2pcs
  • Gelatin Mass (1/5) 55g
  • Candia Professional Cream Cheese 320g
  • Candia Professional Whipping Cream 400g

WHITE CHOCOLATE SHELL AND SPRAY

  • Cocoa Butter 300g
  • White Food Color SQ
  • White Chocolate 30% 500g
步骤1

SUGAR DOUGH

  • Mix all the powders with butter in cubes until sanded aspect without any pieces of butter.
  • Add eggs and link the powder. Let cool down in the fridge.
  • Roll to 3 mm thickness and cut 3 cm diameter discs.
  • Bake at 160°C for approximatively 18 minutes between 2 Silpains.
步骤2

CHESTNUT HEART

  • Mix chestnut paste with milk and vanilla pulp, then add liquid fresh cream at the end. Fill half-sphere ø40 mm in silicon and freeze.
步骤3

CREAM CHEESE MOUSSE

  • Warm up sugar, milk, vanilla pulp and gelatin mass, and mix with cream cheese. At 35°C, add delicately whipped cream.
步骤4

WHITE CHOCOLATE SHELL AND SPRAY

  • Melt cocoa butter and mix with color. Pour on chocolate. We can use at around 35°C.
步骤5

Montage

  • Fill half of sphere silicone mold 50mm with cream cheese mousse and push the frozen insert of chestnut inside, close with a disc of sugar dough.
  • On the side fill full sphere silicone mold 30mm with the same mousse and Freeze all the molds.
  • Take out the 2 shapes from the molds and stick the small ball on top of the big one.
  • Deep the cake into white chocolate shell preparation at 35°C using a wood stick, then spray the same preparation on the top to give velvet effect.
  • Decorate the snow man with carrots, buttons and scarf made from Modeling Chocolate.

A complete range of technical French cream, butter and cream cheese

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

奶油 芝士

肯迪雅奶油芝士作为创新性的产品,邀请专业厨师参与研发,专为专业厨师所打造,拥有独特顺滑、细腻的质地,适用于各种烘焙,烤制类及非烤制类西点应用。

超高温灭菌稀奶油 35.1% 脂肪含量

针对打发应用特别研发,肯迪亚餐饮淡奶油是西点师的上佳之选。

布列塔尼 酥皮黄油片

产自布列塔尼的高品质起酥黄油片,具有极好的延展性,助您制作完美酥皮产品。

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