Raspberry petals - Andros Chef, professional fruit ingredients
Butter 180 g Ordinary T55 flour 280 g Eggs 45 g Icing sugar 52 g Almond powder 52 g Fine salt ½ g Caster sugar 57 g Icing sugar 240 g Almond powder 240 g
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Ingredients
- Butter 180 g
- Ordinary T55 flour 280 g
- Eggs 45 g
- Icing sugar 52 g
- Almond powder 52 g
- Fine salt ½ g
- Caster sugar 57 g
- Icing sugar 240 g
- Almond powder 240 g
- Vanilla 1 p
- Cornstarch 32 g
- Egg whites 140 g
- Egg yolks 21 g
- Greek yoghurt 185 g
- Egg whites 160 g
- Caster sugar 90 g
- Raspberry puree 463 g
- Redcurrant puree 205 g
- Caster sugar 104 g
- NH pectin 235 17.5 g
- Gelatin mass (fish) 34 g
- Water 48 g
- Caster sugar 120 g
- Egg yolks 82 g
- Greek yogurt 300 g
- Lime puree 30 g
- Gelatin mass (fish) 84 g
- 35% single cream, whipped 300 g
- Opalys white chocolate 450 g
- Cocoa butter 90 g
- Grape seed oil 45 g
- Lipsoluble red colouring As needed
- Egg whites 24 g
- Icing sugar 230 g
- Orange flower 10 g
- Lemon puree 4 g
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