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Dezaan True Gold Baklava Entremet 9
Part 1: Pistachio Joconde
Bahan
  • 210g Pistachio Flour
  • 52g Almond Flour
  • 149g Confectioner’s Sugar
  • 207g Egg Whites
  • 56g Granulated Sugar
  • 259g Whole Eggs
  • 56g Coconut Oil (melted)
Cara Buat
  1. Preheat oven to 200ºC. Prepare one full sheet tray with baking paper or a silpat.
  2. Sift dry ingredients (excluding sugar) into a bowl. Reserve.
  3. Whip Egg Whites to stiff peaks. Gradually adding the sugar after egg whites becomes a frothy texture.
  4. At the same time add whole eggs gradually to dry ingredients mixing well after each addition. Mix until smooth and light.
  5. Once egg whites have formed glossy firm peaks, add egg & nut flour mixture in 3 stages. Folding gently after each addition.
  6. Fold in melted oil and transfer to prepared sheet tray.
  7. Spread evenly onto the entire sheet tray.
  8. Bake at 200ºC for 8-10 minutes (depending on oven strength)
  9. Check for readiness (firm to touch)
  10. Once baked, remove carefully from sheet tray and cool on a rack.
  11. Set aside until ready to use.
Part 2: Pistachio & Honey Praline Insert
Bahan
  • 120g Granulated Sugar
  • 80g Honey
  • 400g Roasted Pistachio
  • 2g Salt
Cara Buat
  1. Make a caramel with sugar & honey.
  2. Pour over pistachio and allow to set.
  3. Break into smaller pieces and add to a food processor.
  4. Add salt.
  5. Blend to desired smoothness.
  6. Pipe into demi sphere molds and freeze until set.
  7. Un-mold and reserve in freezer until ready to use.
  8. Refer to assembly for further instructions.
Part 3: True Gold Cashew Cremeux
Bahan
Cara Buat
  1. Bring to a light simmer the cream & milk.
  2. At the same time combine cocoa powder, egg yolks & sugar in a bowl to a smooth paste.
  3. Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture.
  4. Once combined, return to heat, and cook to 82°C/179°F. (Making a Crème Anglaise)
  5. Once to correct temperature, pour anglaise onto cashew paste & gelatin. Mix thoroughly with an immersion blender.
  6. Cool cremeux to 40°C/104°F, then pour ½ way into desired mold.
  7. Add praline insert & fill remaining space with cashew cremeux.
  8. Freeze overnight. Refer to assembly for further instructions.
Part 4: Kadaifi Crisp
Bahan
  • 300g Kadaifi
  • 30g Coconut Oil (melted)
Cara Buat
  1. Gently pull apart some strings from the kadaifi.
  2. Form it into a circle creating a nest.
  3. Gently drizzle with butter.
  4. Bake at 160°C/320°F until golden brown.
  5. Remove from oven & cool down completely.
  6. Store in an air-tight container until ready to use.
Part 5: Assembly
Cara Buat
  1. Once all components have been made. Start by unmolding the cremeux.
  2. Prepare onto a glazing rack. Freeze.
  3. Place pistachio jaconde disc in the center of plate.
  4. Prepare neutral glaze & glaze cremeux.
  5. Place the glazed cremeux on top of the jaconde.
  6. Sprinkle crushed pistachios around the cremeux.
  7. Place one kadaifi nest on the top of the cremeux.
  8. Finish with a few droplets of honey & a single petal of flower.

RESEP LAINNYA DENGAN True Gold

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deZaan menempatkan bubuk kakao di posisi terdepan. Dengan rangkaian produk ini, para chef dapat memahami bahan-bahannya pada tingkat yang lebih mendalam, yang menawarkan kontrol yang lebih baik saat menciptakan rasa, warna, dan tekstur baru.

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Dalam buku yang dipandu oleh koki kami, Anda akan diberikan informasi lengkapnya:

  • Kiat-kiat memasak kakao dari para chef ahli dan mitra chef kami
  • Enam elemen bubuk kakao dan mengapa mereka penting
  • Perbedaan pH dan kandungan lemak dapat menghasilkan resep yang tepat dalam masakan Anda
  • Kisah bubuk kakao dari biji hingga ke rak
  • Cara mengubah resep dari cokelat menjadi bubuk kakao
  • Pasangan rasa orisinal
  • 27 resep dasar dan inspiratif, termasuk pendalaman teknis
  • Banyak sekali pengetahuan dan keterampilan teknis kakao

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