Recipe POLAR EXPRESS - Professionals

Ingredients

• 28 g butter
• 28 g brown sugar
• 28 g flour
• 0,3 g crushed ‘Fleur de sel’
• 120 g almond powder
• 1,24 g potato starch
• 38 g white chocolate
• 38 g clarified butter
• 32 g feuillantine
• 32 g New Tex crispy cereals
• 3 pieces of lime zest
• 32 g cacao nibs
• 1 sheet of 60 x 40 cm
• 220 g almond powder 100%
• 50 g egg yolks
• 130 g whole eggs
• 180 g sugar (1)
• 80 g white eggs
• 80 g sugar (2)
• 50 g flour
• 1 g vanilla
• 110 g butter
• 220 g blackcurrant purée
• 27 g sugar
• 1,8 g New Tex soft agar
• 28 g gelatin mass
• 25 g Cointreau® 60% vol.
• 9 g vinegar of red Merlot
• 211 g cream (35% fat)
• 98 g whole milk
• 44 g sugar
• 20 g glucose
• 30 g egg yolks
• 1 Tahiti vanilla pod
• 20 g Cointreau® 60% vol.
• 11 g New Tex blend inulin
• 12 g New Tex gel-cream
• 21 g gelatin mass (200 bloom)
• 250 g whole almonds
• 40 g water
• 166 g sugar
• 3 g vanilla
• 160 g water
• 40 g almond paste 100%
• 375 g Nevado Lucker white chocolate
• 20 g gelatin mass
• 400 g cream (35% fat)
• 825 g milk
• 825 g glucose
• 930 g white chocolate
• 198 g gelatin mass
• 285 g sunflower oil
• 11 g white colour (fat soluble)