Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 182

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

This, has been called Chocolate Chantilly.

Recipe

In a pan, put 200 ml of any liquid and 225 g of chocolate. Heat while whipping to make an emulsion of

chocolate.

Then put the pan on ice cubes or in a water bath and whip. At some point, the preparation begins to

lighten. At that point, introduce as much air as possible while whipping and stop whipping as soon as

the texture changes.

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Depending of the fat content, proportions of water and chocolate can change. And sometimes the

recipes fails:

1. if the initial emulsion was too liquid, the foam cannot form. Take your pan, heat is gently again

adding chocolate, and whip again while cooling.

2. if the final product is too firm, not airy enough, heat it again, melt it and add some water, then

whip again while cooling.

3. if the proportions of fat and water are all right but you finally get a “grained” product, then melt

it again and whip while cooling.

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What we make from culinary ingredients: Pastry

Pastry composition

Pastry is also a dough made of essentially water and flour, but pastry differs from other dough by its

high fat content (about 30%) and its low water content (only about 15%). As a result of its low water

content, starch gelatinisation is incomplete, which gives pastry its flaky texture. (The dough used to

make biscuits contains even less water, and the available water content is further reduced by the high

sugar...

astry its flaky texture. (The dough used to

make biscuits contains even less water, and the available water content is further reduced by the high

sugar content present, which means that even less moisture is available for starch gelatinisation

during cooking. As a result, the starch granules can only slightly gelatinise, and the granules stay fairly

separate, giving biscuits a crumbly texture).

Preparation

Pastry, unlike other dough like bread and gnocchi, which want to be kneaded as much as possible,

pastry dough should be worked with as little as possible, to prevent developing of the gluten network,

which would make the resulting pastry very tough. Pastry is also therefore made with a softer flour,

which has a lower protein content.

Types of pastry

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