Christmas Trees Forest

Classic Fine Foods

Classic Fine Foods

Standard Supplier 8th November 2016

Christmas Trees Forest

⁣Christmas Trees Forest by ⁣Cecile Thierry from 5 Hertford street

Ingredients

  • ⁣CHOCOLATE MOUSSE ON CUSTARD BASE:
  • 600G BASIC CUSTARD
  • 900G WHIPPING CREAM
  • 1000G VALRHONA IVOIRE WHITE CHOCOLATE 35%
  • 10G GELATINE BASE
  • ⁣BASIC CUSTARD:
  • 500G WHIPPING CREAM
  • 500G FULL FAT MILK
  • 200G PASTEURIZED EGG YOLK
  • 100G CASTER SUGAR
  • CROUSTILLANT:
  • 600G VALRHONA IVOIRE WHITE CHOCOLATE 35%
  • 300G CHOPPED ALMONDS (ROASTED)
  • 150G GRANOLA BISCUIT
  • 150G PAILLETÉE FEUILLANTINE
  • 2 PCS LEMON ZEST
  • 1 DROP LEMON OIL
  • PAIN DE GENES:
  • 375G MARZIPAN 33%
  • 275G EGGS
  • 40G ORANGE BLOSSOM WATER
  • 87G FLOUR T45
  • 4G BAKING POWDER
  • 112G UNSALTED BUTTER
  • 150G FROZEN BLACKCURRANTS
  • BISCUIT JOCONDE:
  • 470G ICING SUGAR
  • 470G GROUND ALMONDS
  • 765G EGGS
  • 130G BUTTER
  • 360G EGG WHITE
  • 70G CASTER SUGAR
  • 102G FLOUR T45
  • BLACKCURRANT COMPOTE:
  • 350G CAPFRUIT RASPBERRY PUREE
  • 525G CAPFRUIT BLACKCURRANT PUREE
  • 525G WHOLE BLACKCURRANTS
  • 100G CASTER SUGAR
  • 10G PECTINE NH NAPPAGE
  • 20G UNSALTED BUTTER
  • 50G CREME DE CASSIS
  • 20G ORANGE BLOSSOM FLAVOUR
  • BLACKCURRANTS CREMEUX:
  • 300G CAPFRUIT BLACKCURRANT PUREE
  • 100G CAPFRUIT RASPBERRY PUREE
  • 120G EGGYOLK
  • 150G EGGS
  • 120G CASTER SUGAR
  • 150G UNSALTED BUTTER
  • 36G GELATINE BASE
  • RED GLAZE:
  • 150G WATER
  • 300G CASTER SUGAR
  • 300G GLUCOSE D.E.40
  • 200G CONDENSED MILK
  • 140G GELATINE BASE
  • 300G VALRHONA IVOIRE WHITE CHOCOLATE
  • PCB CREATION NATURAL RED COLOURING
  • PCB CREATION SHINY GOLD POWDER
  • FLOCAGE:
  • 300G COCOA BUTTER
  • 300G VALRHONA IVOIRE WHITE CHOCOLATE 35% PCB CREATION NATURAL RED COLOURING
  • ROYAL ICING (CHRISMAS TREES):
  • 250G ICING SUGAR
  • 40G EGGWHITE 2G
  • LEMON JUICE
  • PCB CREATION SHINY SILVER POWDER (ON TOP WITH AIRSPRAY)
  • MOULD:
  • PCB CREATION YULE LOG ‘ELLIPTIQUE’

Method

(no method provided)