‘Zen Solei’ Pastry
Keywords
- artisan belgian chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Immersion blender
- Piping bag
- Spray gun
- Cookie cutter
- Silicone baking mat
- Kitchen scale
- Instant-read thermometer
- Double boiler
- Fine-mesh sieve
- Hand mixer
- Silicone sphere mold
- Round silicone mold
- Silicone disk mold
- Baking sheet
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Freezer
- Plastic sheet
Ingredients
- 185 gr Whole egg
- 30 gr Egg yolk
- 30 gr Sugar (2)
- 170 gr Almond powder
- 55 gr Flour
- 8 gr Matcha powder
- 27 gr Butter
- 125 gr Egg white
- 150 gr Sugar (1)
- 1 gr Salt
- 80 gr Veliche Crispy Crunchies
- 25 gr Veliche Rice Crunchies
- 40 gr Almond paste 100%
- 5 gr Matcha powder
- 100 gr Veliche Obsession 30 white chocolate
- 375 gr Mango purée 100%
- 40 gr Yuzu juice
- 60 gr Invert sugar
- 4 gr Pectin NH
- 60 gr Sugar
- 10 gr Gelatin powder
- 50 gr Cold water
- 4 gr Citric acid
- 520 gr Cream 35%
- 100 gr Egg yolk
- 100 gr Sugar
- 30 gr Water (2)
- 170 gr Milk
- 14 pc Green shiso leaves
- 4 gr Lime zest
- 2 gr Matcha powder
- 45 gr Water (1)
- 9 gr Gelatin powder
- 250 gr Veliche Obsession 30 white chocolate
- 315 gr Cream 35%
- 210 gr Milk
- 85 gr Egg yolk
- 48 gr Sugar
- 5 gr Gelatin powder
- 25 gr Cold water
- 175 gr Veliche Obsession 30 white chocolate
- 200 gr Veliche Obsession 30 white chocolate
- 90 gr Veliche Cocoa Butter
- 3 gr Green color or matcha
