Almond cream
ingridients:
1) Flour: 0020 kg.
2) Butter: 0150 kg.
3) Egg: 2p.c.
4) Powder Almond: 0150 kg.
5) Sugar: 0150 kg.
Poached Pears:
1) Sugar: 0400 kg.
2) Pear: 0800 kg.
3) Water: 0600 kg.
technique:
• Set up the workstation and ensure its cleanliness.
• Weigh, measure, and control products.
• Remove the butter from the cold room in advance at the end it is easier to squirt.
• Cream butter with sugar.
• Incorporate the almond powder.
• Add the eggs one by one.
• Incorporate last without whisking, sift flour or starch.
• Perfume cream.
 |
ingridients:
1) Flour: 0020 kg.
2) Butter: 0150 kg.
3) Egg: 2p.c.
4) Powder Almond: 0150 kg.
5) Sugar: 0150 kg.
Poached Pears:
1) Sugar: 0400 kg.
2) Pear: 0800 kg.
3) Water: 0600 kg.
technique:
• Set up the workstation and ensure its cleanliness.
• Weigh, measure, and control products.
• Remove the butter from the cold room in advance at the end it is easier to squirt.
• Cream butter with sugar.
• Incorporate the almond powder.
• Add the eggs one by one.
• Incorporate last without whisking, sift flour or starch.
• Perfume cream.
 |
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