Assortment of desserts - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Assortment of desserts. Dessert, Cold, Sweet
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Ingredients
- Génoise sponge cake 0.3 ud
- Basic syrup 0.013 l
- Mocha cream 0.25 kg
- Slivered almonds 0.013 kg
- Green cherry, candied 0.02 kg
- Dough for stock 0.15 kg
- Sterilised milk 0.313 l
- Creamed margarine 0.078 kg
- Plain flour 0.078 kg
- Sugar 0.078 kg
- Eggs 1.875 ud
- Puff pastry 0.2 kg
- Patissiere cream thickened with corn flour 0.2 l
- Anti-moisture sugar 0.01 kg
- Choux pastry 0.1 kg
- Whipped cream with sugar 0.15 l
- Chocolate coating 0.05 kg
- English chocolate cream 0.3 l
- Fish tails 9.0 g
- Cream 0.15 l
- Génoise sponge cake 0.25 ud
- Sterilised milk 0.125 l
- Cream 0.05 l
- Vanilla 0.25 ud
- Egg yolk 2.0 ud
- Sugar 0.03 kg
- Ice cream stabiliser 5.0 g
- Strawberry coulis 0.125 l
- Apricot coulis 0.125 l
- Black chocolate sauce 0.125 l
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