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121.5 هزار بار بازدید -
4 سال پیش
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Raspberry and pistachio flavored Marshmallow
Raspberry and pistachio flavored Marshmallow and Fludeboll
(Calculation for 60 pieces with a diameter of 3 cm)
🍡Raspberry Marshmallow:
250 g sugar (8.9 oz)
70 g of trimolin (2.5 oz, 1 part)
100 g mashed raspberries (3.6 oz)
50 ml water (1.7 fl.oz)
_______________________
100 g trimolin (3.6 oz)
18 gr gelatin (2 tbsp, strength 200 bloom) + 90 ml water (5 tbsp)
🍓*Raspberry puree can be replaced with any fruit or berry puree, such as currants, blueberries, strawberries, or water.
🍭Making marshmallow:
✅Wet the gelatin in 1:5 room temperature water, leave for 15 minutes to swell.
✅Pour the sugar, trimolin, water and mashed raspberries into a saucepan. Cook, stirring, until 120°C.
✅Pour 2 parts of the trimolin and the soaked swollen gelatine into the bowl of the food processor. Pour in the syrup that has been prepared. Whisk until stiff peaks.
🥞Fledeboller base:
200 g marzipan 50% or 70%** (7 oz)
**Marzipan can be substituted for sable
Prepare the base:
✅Roll out the marzipan to a thickness of 2 to 3 mm.
✅Cut out circles 3 cm in diameter. ✅Place on parchment.
✅Dress the marshmallows:
✅Depress the prepared marshmallow mass onto the prepared marzipan and leave for 5-6 hours to stabilize.
Below I describe the recipe for the saber.
🍩 Almond sable:
140 gr of butter (5 oz, 82% fat content)
95 gr powdered sugar (3.4 oz)
210 g flour (7.5 oz)
50 gr. almond flour (1.8 oz)
50 gr. eggs (1 egg)
salt
🍪Cook the sabre:
✅Whisk the softened butter. The butter should lightly lighten and increase in volume.
✅Add the powdered sugar, almond flour, and room temperature egg.
✅Add the flour and salt and stir to moisten all the flour.
✅Roll out the dough between two sheets of parchment 3-4 mm thick. Place the dough in the refrigerator for at least 3 hours, preferably overnight.
✅Take the dough out of the fridge, remove the parchment on one side, turn it over - it should stay on the parchment and remove the parchment on the other side.
✅Cut the dough into circles of the desired diameter. Place them on a perforated silicone mat. Bake in a preheated 340F oven for 10-12 minutes.
🍫Chocolate Frosting with Pistachio:
500 g white chocolate (1 lb + 1.8 oz)
30 g pistachio paste (1 oz)
20 g grape seed oil (0.7 oz, you can substitute refined sunflower oil)
30 g of crushed pistachio (1 oz, you can do it without pistachio or substitute it)
Prepare the glaze:
✅Melt white chocolate, combine with pistachio paste and grape seed oil.
✅Crush everything with an immersion blender until smooth, add the crushed pistachios.
✅Place the fludebol on the rack and cover with the chocolate glaze.
✅Sprinkle with the freeze-dried raspberries and place in the refrigerator for 20-30 minutes to allow the glaze to stabilize.
🍓Decor:
Freeze dried raspberries
You can use the same marmalade mass for sliced marmalade.
Lay out the marmalade in a 16x16 cm frame, leave to stabilize, sprinkle with sugar and powdered sugar and starch in a 1:1 ratio and slice.
Or place the mass in a pastry bag with a round nozzle, set the strips on a silicone mat, allow to stabilize and form "knots". Or cut into small cappuccino or latte pads.
(Calculation for 60 pieces with a diameter of 3 cm)
🍡Raspberry Marshmallow:
250 g sugar (8.9 oz)
70 g of trimolin (2.5 oz, 1 part)
100 g mashed raspberries (3.6 oz)
50 ml water (1.7 fl.oz)
_______________________
100 g trimolin (3.6 oz)
18 gr gelatin (2 tbsp, strength 200 bloom) + 90 ml water (5 tbsp)
🍓*Raspberry puree can be replaced with any fruit or berry puree, such as currants, blueberries, strawberries, or water.
🍭Making marshmallow:
✅Wet the gelatin in 1:5 room temperature water, leave for 15 minutes to swell.
✅Pour the sugar, trimolin, water and mashed raspberries into a saucepan. Cook, stirring, until 120°C.
✅Pour 2 parts of the trimolin and the soaked swollen gelatine into the bowl of the food processor. Pour in the syrup that has been prepared. Whisk until stiff peaks.
🥞Fledeboller base:
200 g marzipan 50% or 70%** (7 oz)
**Marzipan can be substituted for sable
Prepare the base:
✅Roll out the marzipan to a thickness of 2 to 3 mm.
✅Cut out circles 3 cm in diameter. ✅Place on parchment.
✅Dress the marshmallows:
✅Depress the prepared marshmallow mass onto the prepared marzipan and leave for 5-6 hours to stabilize.
Below I describe the recipe for the saber.
🍩 Almond sable:
140 gr of butter (5 oz, 82% fat content)
95 gr powdered sugar (3.4 oz)
210 g flour (7.5 oz)
50 gr. almond flour (1.8 oz)
50 gr. eggs (1 egg)
salt
🍪Cook the sabre:
✅Whisk the softened butter. The butter should lightly lighten and increase in volume.
✅Add the powdered sugar, almond flour, and room temperature egg.
✅Add the flour and salt and stir to moisten all the flour.
✅Roll out the dough between two sheets of parchment 3-4 mm thick. Place the dough in the refrigerator for at least 3 hours, preferably overnight.
✅Take the dough out of the fridge, remove the parchment on one side, turn it over - it should stay on the parchment and remove the parchment on the other side.
✅Cut the dough into circles of the desired diameter. Place them on a perforated silicone mat. Bake in a preheated 340F oven for 10-12 minutes.
🍫Chocolate Frosting with Pistachio:
500 g white chocolate (1 lb + 1.8 oz)
30 g pistachio paste (1 oz)
20 g grape seed oil (0.7 oz, you can substitute refined sunflower oil)
30 g of crushed pistachio (1 oz, you can do it without pistachio or substitute it)
Prepare the glaze:
✅Melt white chocolate, combine with pistachio paste and grape seed oil.
✅Crush everything with an immersion blender until smooth, add the crushed pistachios.
✅Place the fludebol on the rack and cover with the chocolate glaze.
✅Sprinkle with the freeze-dried raspberries and place in the refrigerator for 20-30 minutes to allow the glaze to stabilize.
🍓Decor:
Freeze dried raspberries
You can use the same marmalade mass for sliced marmalade.
Lay out the marmalade in a 16x16 cm frame, leave to stabilize, sprinkle with sugar and powdered sugar and starch in a 1:1 ratio and slice.
Or place the mass in a pastry bag with a round nozzle, set the strips on a silicone mat, allow to stabilize and form "knots". Or cut into small cappuccino or latte pads.
4 سال پیش
در تاریخ 1398/12/01 منتشر شده
است.
121,533
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