Universal Peeler

THEORY: Ingredient understanding 

RECIPES:

1. BASICS: Gluten-free flour mixture, Vegan whites, Swiss meringue, Gelatin mass, Tartaric acid solution, Almond marzipan, Pralines, Gianduja, Candied citrus zest.

2. SPONGE: Soft almond sponge, Almond "pain de gènes" sponge, Pain d'Eugene praline sponge, Joconde sponge, Choux pastry sponge, Chocolate choux pastry sponge, Brownie, Chocolate sponge, Banana cake, Almond cream, Macarons.

3. SHORTBREAD: Almond shortbread, Cocoa almond shortbread, Brittany shortbread, Brittany shortbread cocoa, Crumble, Choux crunch.

4. CHOUX PASTRY

5. CRUNCH: Chocolate reconstituted shortbread, Praline crunch.

6. FRUIT COULIS

7. CREAMS: Water based chocolate cream, Fruit cream, Praline cream, Nut based cream, Soft caramel.

8. GANACHE AERIENNE: Chocolate ganache aerienne with cream, Chocolate ganache aerienne.

9.MOUSSE: Chocolate mousse, egg white based, Chocolate mousse, Fruit mousse, Praline mousse, Nut mousse, Dairy mousse, Tahini mousse.

10. GLAZE/ENROBING: Neutral glaze, Cocoa glaze, Fruit glaze, Couverture enrobing, Chocolate spray mixture.

INSTRUCTION MANUAL: Concept inspiration

INSPIRATION: Recipes to inspire

INFORMATION: Chocolate, Fruits, Flavour pairing, Equipment: material, Partnerships and Bibliography.