ø Fantasy Plates - Martin Braun KG

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ø Fantasy Plates - Martin Braun KG
FantasyS1_mu 05.11.2003 10:30 Uhr Seite 1
ø Fantasy Plates
ø Packing
Art. No. Article
6090
Alaska-express Neutral
Packing unit
Description
1,0 kg / 2 lb 3 1/4 oz 1
Freeze stable fresh cream stabilizer
3 1/4 oz 1
Freeze stable fresh cream stabilizer
4530
Alaska-express Ruby Orange
1,0 kg / 2 lb
5980
Alaska-express Tiramisu
1,0 kg / 2 lb 3 1/4 oz
4400
Bienex
7,2 kg / 15 lb 13 3/4 oz * Used for bee-sting toppings, florentines,
12,0 kg / 26 lb 7 oz **
3910
Crème Brûlée
1,0 kg / 2 lb 3 1/4 oz
Freeze stable fresh cream stabilizer
coconut- and almond slices
Powdered one-step ready mix for Crème
Brûlée and variations
5930
Crème Caramel
1,0 kg / 2 lb 3 1/4 oz
Powdered one-step ready mix with vanilla
taste for Crème Caramel desserts and flans
5390
Cristaline
6,0 kg / 13 lb 3 1/4 oz
Ready to use cold setting gel for decoration,
glazing or writing
6360
Mohrenglanz Dark Chocolate 10,0 kg / 22 lb 1/2 oz
Coating
7730
Mohrenglanz Milk Chocolate 10,0 kg / 22 lb 1/2 oz
Coating
7710
Mohrenglanz Nut
Coating
3880
Mousse au Chocolat
1,0 kg / 2 lb 3 1/4 oz ***
Mousse for desserts and fillings
3890
Mousse au Chocolat, white
1,0 kg / 2 lb 3 1/4 oz
Mousse for desserts and fillings
5150
Mousse Lemon
1,0 kg / 2 lb 3 1/4 oz
Mousse for desserts and fillings
5100
Mousse Strawberry
1,0 kg / 2 lb 3 1/4 oz
Mousse for desserts and fillings
2900
Othello Cocoa paste
3,0 kg / 6 lb 9 3/4 oz
To flavour creams and for decoration
10,0 kg / 22 lb 1/2 oz
purpose (writing)
2740
1
Royal Williams-Christ
2,0 kg / 4 lb 6 1/2 oz
Premium Paste used for flavouring
also 10,0 kg / 22 lb 1/2 oz; *12 bags of 600 g (1 lb 5 oz) per carton; ** 20 bags of 600 g (1 lb 5 oz) per carton; *** also 20,0 kg / 44 lb 1 oz
ø Versatile in use
Piping tube set (Art. No. 9525)
Each BRAUN piping tube set contains 5 hole and 5 star
tubes with a size range from 1 to 12.
Use the BRAUN piping tubes together with the
decoration assortments to underscore your individual
creations.
ø
Assortment
Article
Chocolate decorations, printed
Sacher, Mousse au Chocolat, Cappuccino, Cognac, Williams-Christ, Tiramisu, Happy New Year, Marc de Champagne, Amaretto, Liqueur Orange
Chocolate decorations, non-printed
Flowers, Filigran-Mix, Fan, Chocolate Quartet, Florenz, Folie, Tanne
Individual chocolate decoration
In white and dark chocolate, shaped as a drop, pear, fan, round oval,
long oval
Spread decoration
Candy Crunch, Chocolate Paillettes, Chocolate Shavings, Hazelnut
Croquant, Chocolate Vermicelli, Mocca Beans
Your B RAU N Partner:
11. 03 col Printed on chlorine-free bleached paper
ø Decorations
FantasyS2_mu 05.11.2003 10:28 Uhr Seite 1
4 Williams-Christ-Dessert
ø
ø
1 Cream Caramel Fantasy
ø
ø Basic Recipe
ø Basic Recipe
1000 g (2 lb 3 oz)
200 g (7 oz)
Milk
Crème Caramel
150 g (5 oz)
Bring to boil
Stir in
200 g (7 oz)
130 g (4 1/2 oz)
ø Fill in moulds. Cool for one hour.
ø Sauce to serve with: Caramel sauce
Yoghurt
1000 g (2 lb 3 oz)
ø Decorate with fresh strawberries, pistachios and
a chocolate ribbon made from Mohrenglanz.
Alaska-express
Neutral
Water, 25 °C (77 °F)
Royal
Williams-Christ
Whipped cream,
unsweetened
Dissolve
Fold under
ø Lay out a MARTIN BRAUN measuring cup with pear
slices. Fill in the Williams-Christ cream. Chill for
one hour. Remove from mould and glaze with
Cristaline clear gel.
ø Decorate with: raspberries
Othello paste
flavoured Cristaline clear gel
chocolate decoration made from
Mohrenglanz
2 Ruby Orange Yoghurt Dessert
ø
ø Basic Recipe
Alaska-express
Ruby Orange
250 g (8 1/2 oz)
Water (77 °F) 25 °C
500 g (1 lb 11/2 oz) Plain yoghurt
1000 g (2 lb 3 oz)
Whipped cream,
unsweetened
5 Tiramisu
ø
ø
200 g (7 oz)
Dissolve
ø Basic Recipe
200 g (7 oz)
Fold under
250 g (8 1/2 oz)
1000 g (2 lb 3 oz)
ø Sauce to serve with: Raspberry
Yoghurt
Pistachios
Alaska-express
Tiramisu
Water, 25 °C (77 °F)
Whipped cream,
unsweetened
Dissolve
Fold under
ø Top the Tiramisu dessert with meringue crumbles
and chocolate shavings. Decorate the plate with
flavoured Cristaline and almonds. Dust with icing
sugar and cocoa powder.
3 Bienex Mousse Basket
ø
ø Basic Recipe Mousse
1000 g (2 lb 3 oz)
1250 g (2 lb 12 oz)
Mousse
Milk, cold
Whip for 5 min.
6 Crème Brûlée
ø
ø
ø Basic Recipe
ø Recipe Basket
1 part of Bienex
1 part of sesame seeds
500 g (1 lb 11/2 oz) Fresh cream
300 g (10 1/2 oz)
Milk
150 g (5 oz)
Crème Brûlée
Bake for 6–8 min. at
200–210 °C (approx. 410 °F)
ø Cut and bend. Mould to a basket.
Pipe different mousses in the Bienex-sesame-basket.
ø Fill in heat-resistant moulds. Place in the fridge for
2 hours
ø Use Othello, flavoured Cristaline, chocolate decoration Asia Fan and berries to decorate the plate.
B R AU N Fantasy Plates
Heat at 80 °C
(176 °F)
Add and
bring to boil
ø Dust top with icing sugar or brown sugar. Put under
salamander oven or use a stamp to caramelize the
top.
B R AU N Fantasy Plates

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