FULL RECIPES

 

Willpowder

 

CHOC N' AWE

With surgical precision, this version of a chocolate suburbia is upon you.

THE RECIPE
This recipe is broken down into seven compontents:

CHESTNUT ICE CREAM

milk 1.2000
cream 0.4000
sugar 0.2000
trimoline 0.0400
glucose 0.1800
eggs, whole 2.0000
yolks 0.0800
milk powder 0.1080
stabilizer, ice cream* 0.0064
chestnut paste 0.2000

Use the Paco Jet to make the Chestnut Ice Cream and the Flame Scale to take accurate measurements.
*TRY YOUR OWN STABILIZER = 3.2 GRAMS EACH WILLPOWDER XANTHAN GUM AND METHYLCELLULOSE F50



CHOCOLATE CREMEAUX

cream 1.0000
sugar 0.1500
egg yolks 0.1500
gelatin, leaf 0.0050
chocolate, 55% 0.5000

 

CLOUD, CACAO

water 0.4000
Willpowder Egg White Powder 0.0300
sugar 0.0800
gelatin, leaf 0.0050
myocryo 0.0800
cocoa pulp 0.2000
rum, Pyrat 0.0200

You will need the Paco Jet to make the Cloud and the Flame Scale to take accurate measurements.

 

"GUIMAVE" CAMPARI

water 0.5000
sugar 0.0500
campari 0.0500
Willpowder methylcellulose f50 0.0045
gelatin, leaf 0.0150

Use the Flame Scale to take accurate measurements for the "Guimave" Campari.

 

TERRINE, RED WINE

red wine 0.5000
water 0.5000
sugar 0.5000
Willpowder agar agar 0.0078

Use the Flame Scale to take accurate measurements for the Terrine.

FINANCIER

beurre noisette 0.9000
sugar, 10x 1.0200
egg whites 0.9000
flour, ap 0.3000
flour, hazelnut 0.6000

 

NOUGATINE, DARK

isomalt 0.5000
chocolate, 64% 0.2000