Think different do it different

Created by

  • Lluc CrusellasSPANISH CHOCOLATE MASTER
level 1

The inspiration has been to discover some new products to achieve sugar reduction and waste optimization or in our productions.

 

Hedonist: seeking absolute pleasure through products where sugar is reduced

New experiences: through products reduced in sugar and new texturizers, seek that waste 0 is the main thing and thus create new experiences.

Sport: getting a 0 residue or other tests, seeking nutritional solutions for athletes

 

Recipe components

Brioche without sugar

PreparationIngredients
Preparation

Knead flour, vanilla, salt, sugar and yeast, adding the eggs little by little.

When it takes off the walls, add the butter.

Once incorporated to the dough, first add the Amyläse and then the glucosidäse.

Roll, place in a bowl and ferment for 1 hour at room yemperature and 12 hours in the refrigerator.

Place in the mold and ferment again.

Cook at 200°

 

Ingredients
  • 500g
    strength flour
  • 12g
    Vanilla
  • 10g
    salt
  • 20g
    fresh yeast
  • 6piece(s)
    Whole egg
  • 250g
    keep
  • 55g
    töufood amyläsetöufood
  • 55g
    töufood glucosidase

Banana Water

PreparationIngredients
Preparation

Shred all ingredients together.

Place in a bain-marie at 55° for 1.30 hours.

Reserve 12 hours in the fridge and freeze.

Place frozen on a filter cloth and allow to clarify for 12 hours at ambient temperature.

Recover the water and reduce it on a slow heat until a melody texture is achieved.

 

Ingredients
  • 100g
    banana pulp
  • 10g
    pectinase
  • 1g
    ascorbic acid
  • 40g
    töufood amyläse

Banana Skin

PreparationIngredients
Preparation

Make a solution by mixing the water, the cellulose, the pectinase and the ascorbic acid.

Pack the leftover banana skin from making the banana water together with the previous solution and leave in the refrigerator for 12 hours.

Add the banana water and cook for 40 minutes at 90°.

 

Ingredients
  • 500g
    banana skin
  • 250g
    water
  • 25g
    cellulose
  • 10g
    pectinase
  • 0.5g
    ascorbic acid
  • 200g
    banana water (without reducing)

Banana Creamy

PreparationIngredients
Preparation

Heat the cream with the already hydrated jelly sheets.

Pour on top of the chocolate and emulsify with the help of a turmix.

Add the banana pulp and crush again.

Put aside

 

Ingredients

Stuffed alunga and hazelnut

PreparationIngredients
Preparation

Melt the chocolate and mix with the rest of the ingredients.

Place in molds and freeze.

 

Ingredients

Black Paint

PreparationIngredients
Preparation

Melt the chocolate and cocoa butter and mix.

Ingredients

Brioche Drink

PreparationIngredients
Preparation

Crush all the ingredients, strain and store in the refrigerator.

 

Ingredients
  • 600g
    brioche without sugar
  • 400g
    water
  • 30g
    töufood amyläse

Zephyr Caramel

PreparationIngredients
Preparation

 Melt the chocolate and mix with the rest of the ingredients.

 

Ingredients

Assembly and Finishing

Hedonist

Cut the brioche in half and together with the alunga and hazelnut creamy, freeze all together. Bath with black paint and decorate the ends.

New experiences

Line the mold with the banana skins and fill with the banana creamy and reduced banana water, freeze. Cut the brioche in half and together with the frozen creamy, freeze together again.

Cover the part of the brioche with the zephyr caramel batter and decorate the points.

Athlete

Chocolate or noir ibrug, mix with the drink. Arrange in bottles and serve cold.