This recipe is broken down into seven compontents:
PASTRY CREAM SODA
| milk |
1.00000 |
| yolks, egg |
0.60000 |
| sugar |
0.30000 |
| pulp, corn |
0.08000 |
| vanilla beans |
0.02000 |
Scrape vanilla beans and add to milk.
Heat milk to dissolve sugar.
Add the egg yolks and corn pulp, whisking continuously, cooking at 180 degrees until thickened and it reaches nape.
Pass through chinois and allow to rest.
GRAPEFRUIT WHITE BEER TARTARE
| grapefruit juice |
0.43500 |
| white beer Hoegaarden |
0.07500 |
| glucose |
0.07500 |
| sugar |
0.05000 |
| trimoline |
0.07500 |
| nh pectin |
0.02000 |
| citric acid |
0.00125 |
Heat half the grapefruit juice with sugars, whisking to dissolve.
Off heat, emulsify remainder of juice and beer.
Add nh pectin to the sugar mix, continuously blending with a hand blender and scraping sides of the pot.
Bring to a rolling boil.
Remove from heat and finish with citric acid.
Emulsify with grapefruit-beer mixture.
Strain through chinois.
Set in shallow pans in the refrigerator.
Once set, dice.
FINANCIER PANCETTA
| sugar, 10x |
1.02000 |
| beurre noisette |
0.80000 |
| pancetta fat |
0.10000 |
| egg whites |
0.90000 |
| flour, almond |
0.60000 |
| flour, all purpose |
0.30000 |
| pancetta dice |
0.36000 |
Dice pancetta and render. Strain off fat.
Heat butter at 180 degrees until browned and has a nutty aroma.
Strain through a chinois and return to burner on low heat.
Allow egg whites to come to room temperature.
Tami all dry together (almond flour, all-purpose flour, and confectioner’s sugar) and place in a large mixing bowl.
Using a hand whisk, incorporate egg whites until smooth.
Add browned butter and whisk rapidly until well combined.
Allow to rest for 12 hours.
Pipe into non-stick molds.
Sprinkle generously with pancetta dice.
Bake at 375 degrees for 16 minutes, or until edges brown slightly.
BROWN SUGAR GRANITE
Bloom gelatin in ice water.
Heat water to dissolve muscovado, whisking continuously.
When sugar is dissolved, add methyl cellulose and blend with a hand blender, scraping sides of the pot.
Bring to a rolling boil then remove from heat.
Add bloomed gelatin and emulsify with hand blender.
Pass through a chinois.
Rest overnight.
Emulsify and whip by hand over double boiler.
Pipe into molds and freeze.
SIROP SAFRAN ‘SUN’
| water |
0.10000 |
| glucose |
0.12500 |
| azafran |
0.00200 |
Heat water and glucose.
Add saffron off heat and allow to rest for a day.
Strain through chinois.
SUCRE "SANDBOX"
| butter |
0.24000 |
| sugar |
0.18000 |
| eggs |
0.05500 |
| flour, all purpose |
0.40000 |
| cornstarch |
0.03200 |
| salt |
0.00300 |
Cream butter and sugar in stand mixer using paddle attachment.
Add eggs until well incorporated.
Tami remaining dry ingredients.
Incorporate by hand.
Refrigerate overnight.
Roll into thin sheets between parchment paper.
Bake at 325 degrees for 12 minutes.
Remove and cut with ring cutters.
Return to oven for 5-7 minutes, or until lightly browned.
EAU MER
| water |
0.20000 |
| salt |
0.00700 |
Whisk together salt and water. |
