Rose Frui'the

INGREDIENTS

Grams
Jasmine Tea Biscuit
Tegral Satin Creme Cake Vanilla 500
Water 110
Tea 3
Eggs 175
Oil 140
Jasmine Tea Biscuit total 928
Lychee Cremeux
Lychee Puree 200
Chantypak 300
Sugar 80
Egg Yolks 100
Pectine 4
Liquor 10
Lychee Cremeux total 694
Jasmine Tea Mousse
Chantypak 295
Jasmine Tea 1
Egg Yolks 50
Sugar 50
Gelatin 9
Chantypak 295
Fresh Cream 295
Jasmine Tea Mousse total 995

COMPOSITION

  1. Sable orange (Tegral Satin Crème Cake Vanilla)
  2. Jasmine tea biscuit (Tegral Satin Crème Cake Satin Red Velvet)
  3. Raspberry and Pink fruit Marmalade
  4. Lychee cremeux (Chantypak)
  5. Jasmine tea cream (Chantypak Cream)
  6. Pink chocolate spray (Cocoa butter, Belcolade Selection Blanc)
  7. Rose glazing (Glucose, Belcolade Selection Blanc)

WORKING METHOD

Jasmine Tea Biscuit
  1. Infuse tea in hot water
  2. Add all ingredients together in mixing bowl
  3. Mix for 4 minutes
  4. Speak on tray and bake 180C for 12minutes

Lychee Cremeux
  1. Warm puree
  2. Add egg yolks and sugar and pectin
  3. Cook at 82C
  4. Cooldown then add whipped Chantypak
  5. Pour in silicon mold

Jasmine Tea Mousse
  1. Infuse cream and tea
  2. Warm again and add gelatin
  3. When cream at 40C add whipped creams
  4. Mold in silicon mold and freeze