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••
Duo Amour
SOFT YOGHURT ICE CREAM
Whole milk yoghurt
kg 1
Whole milk
l 0,5
35% cream
g 50
Sugar
g
250
Skimmed milk powder
g 60
Milk protein g 20
38DE glucose syrup
g 50
Dextrose
g 60
Neutral milk stabiliser (hot)
g 2
Neutral fruit stabiliser (cold)
g 4
Method: heat the milk to 40 °C, then add the sugar mixed with
the dry powdered ingredients.
Pasteurise to 85 °C. Cool to 45 °C and add the yoghurt. Process
using the soft ice cream method.
FIOR DI LATTE ICE CREAM FOR MONO-SOFT®
Fresh whole milk
l 1
38% fresh cream
g
330
Sugar
g
280
Skimmed milk powder
g 80
Milk protein g 20
38DE glucose syrup
g 50
Milk base 50 (hot)
g 60
Method: heat the milk to 40 °C, then add the sugar mixed with
the dry powdered ingredients.
At 50 °C, add the cream and pasteurise to 85 °C. Cool to 4 °C. Process using the single-serving soft ice cream method, fetch the
Kikere Arlecchino and cover with the strawberry topping.
FRUITS OF THE FOREST COMPOTE
Mixed fruits of the forest
g
250
Sugar
g
80
38DE glucose syrup
g
30
Wildflower honey
g
30
Method: heat the fruit to 30 °C and add the sugar. Bring the mixture to 65 °C and add the honey and glucose. Heat to 104 °C for
at least 20’. Cool to +4 °C and refrigerate.
Recipe by Alessandro Racca - Master Pâtissier
••
Preparation:
dispense the soft yoghurt
into a glass container, drizzle with the fruits
of the forest compote and serve
with an Amour wafer.
Prepare the Kikera Arlecchino using fior di latte ice cream
and cover with the strawberry topping.
Serve with a Yellow/Red Colorette.
Recommended products
Amour
CIA168
Kikera Arlecchino
KIK186
Colorette Gialle&Rosse
SIG32R
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Passion Fruit Glass
••
SINGLE-SERVING GLASS WITH PASSION FRUIT SAUCE
FIOR DI LATTE ICE CREAM FOR SOFT
Fresh whole milk
38% cream
Sugar
Skimmed milk powder
38DE glucose syrup
Dextrose
l
g
g
g
g
g
1
330
280
100
50
330
PASSION FRUIT SAUCE
Passion fruit
g 500
Sugar
g 380
38DE glucose syrup
g 120
Neutral stabiliser
g
5
Method: first, the fior di latte ice cream should be prepared. Heat
the milk and cream to 45 °C, mix all the dry powdered ingredients together in a separate bowl, then combine both mixtures and
pasteurise at 85 °C.
Leave the mixture to age for at least 4 hours, then move on to the
churning phase.
For the passion fruit sauce, heat the fruit to 35 °C, then add 200
g sugar and heat to 70 °C.
Add the remaining ingredients (which should have been mixed
together beforehand) and heat to 95 °C for at least five minutes.
The mixture should then be left to cool quickly to prevent the
fruit from oxidising.
Recipe by Alessandro Racca - Master Pâtissier
Preparation:
pour 50 ml sauce into the bottom of the glass and,
after leaving everything to cool to 3 °C,
dispense the soft ice cream using
the classic star-shaped nozzle.
Add a layer of Bussy “Le Cialdine”,
top with more ice cream and decorate
with another 100 ml passion fruit sauce.
Finish decorating by serving with “Le Cialdine”.
Blast chill before serving.
Recommended products
Le Cialdine
CIA25
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
Yoggj
CIA23
••
Duo
Baciata
Amour
••
“KISSING” KIKERE WITH ECUADOR 75% CHOCOLATE WHIPPED SEMIFREDDO
NEUTRAL SEMIFREDDO BASE
Sugar
Egg yolk
Water g
g
g
500
250
125
Method: beat the yolks in a food mixer while heating the sugar
and water to 121 °C on the induction plate. When this temperature has been reached, pour the hot syrup into the yolks in the
mixer and cool to a temperature of 35/40 °C.
ECUADOR 75% CHOCOLATE WHIPPED SEMIFREDDO
Neutral base
g 750
Ecuador 75% chocolate
g 600
38% cream, softly whipped
g 750
Method: melt the chocolate at 40 °C and mix it with the neutral
base to create a stable emulsion. Next, gently fold in the whipped cream using a spatula.
Preparation:
prepare the Kikere
well in the blast chiller,
fill them with the semifreddo
and put them together until they “kiss”;
take care to leave a ring of semifreddo
so that it can be coated
with chocolate-covered puffed rice.
Cool in the blast chiller and store at -18 °C.
Recipe by Alessandro Racca - Master Pâtissier
Recommended products
Kikera Caffè
KIK180
Kikera Cacao
KIK187
Kikera Riso
KIK184
Kikera Amaretto
KIK185
Kikera Meringa
KIK189
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Cannoli Stecco
PISTACHIO ICE CREAM FOR MONO-SOFT®
Fresh whole milk
l
1
38% fresh cream
g
200
“Sicilia” pistachio paste
g
120
Sugar
g
270
Skimmed milk powder
g
40
Milk protein g
20
38DE glucose syrup
g
50
Invert sugar
g
50
Milk base 50 (hot)
g
60
Method: heat the milk to 40 °C, then add the sugar mixed with
the dry powdered ingredients. At 50 °C add the cream and pistachio paste, then pasteurise to 85 °C. Cool to 4 °C.
Process using the soft ice cream method and fetch the Cannoli
19/10, arranging them vertically in the trays inside the blast chiller and inserting suitable sticks.
Once frozen, half-cover them with dark chocolate or a dark chocolate coating and roll in chopped pistachio nuts to finish.
CHOCOLATE ICE CREAM FOR MONO-SOFT®
Fresh milk g
1030
38% fresh cream
g
200
Sugar
g
260
22% cocoa powder
g
100
65% dark chocolate
g
100
Skimmed milk powder
g
40
38DE glucose syrup
g
40
Invert sugar
g
10
Milk base 50 (hot)
g
60
Method: heat the milk to 40 °C, then add the sugar mixed with
the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C.
Process using the soft ice cream method and retrieve the Cannoli
19/10, arranging them vertically in the trays inside the blast chiller
and inserting suitable sticks.
Once frozen, cover the outside with dark chocolate or a dark chocolate coating and roll in crispy strawberry pieces to finish.
Recipe by Alessandro Racca - Master Pâtissier
••
Recommended products
Cannolo 19/10
CAN1001
Cannolo 19/10 Wafercacao
CAN1008
Cannolo 19/13
CAN1301
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Crema di lamponi
RASPBERRY, GINGER AND BEETROOT CREAM
Crushed raspberries
g
400
Crushed beetroot
g
10
Crushed ginger
g
40
Water
g
250
Sugar
g
150
Corn starch
g
100
Method: pass the raspberries through a sieve to remove the seeds, then heat to 30 °C together with the ginger and the beetroot.
Meanwhile, mix the remaining ingredients together. Tip this mixture into the warm purée and heat to 85 °C.
Cool to 15 °C and, as before, fill the Cannoli (which should have
been chilled beforehand for at least two hours at +4 °C in a blast
chiller and/or refrigerator).
••
Preparation:
use the raspberry cream
to fill the Cannoli 19/5.
Garnish the Cannoli
with white or strawberry-flavoured
chocolate shavings.
Recipe by Alessandro Racca - Master Pâtissier
Recommended products
Cannolo 19/5
CAN501
Cannolo 19/5 Limone
CANLI5
Cannolo 19/5 Wafercacao
CAN508
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Crema di Marroni
WHIPPED CHESTNUT CREAM WITH RUM
Chestnut cream
g 200
Butter oil
g 200
Vanilla pod
pc 1
70% rum
cc 30
Method: gently mix the chestnut cream with the softened butter and the seeds from the vanilla pod in a food mixer for at least
5 minutes. At the end of this process, add the rum and tip the
mixture straight into the Kikera Amaretto.
••
Preparation:
tip the cream
into the Kikera Amaretto,
decorate with a piece of candied chestnut
and a few isomalt strands.
Recipe by Alessandro Racca - Master Pâtissier
Recommended products
Kikera Caffè
KIK180
Kikera Cacao
KIK187
Kikera Riso
KIK184
Kikera Amaretto
KIK185
Kikera Meringa
KIK189
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Ciokopiù
WHITE GANACHE CREAM
White chocolate
g 1.600
Cream
g 1.000
Glucose or honey
g 120
Ground nut paste for ice cream making
g
250/300
(made with: finely ground hazelnuts,
pistachios or almonds)
Method: bring the cream and glucose to the boil, add the chocolate (broken into small pieces) and cool to 35 °C. Flavour as
desired. Put the cream in a disposable icing bag with no nozzle,
cut off the tip to form a hole with a diameter of approximately 6
mm and fill the Ciokkolone cannolo with the cream.
Temper the white chocolate coating at 29 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens,
sprinkle with crispy fruit or cereal pieces. Leave to harden for at
least 15 minutes, at a temperature below 25 °C.
CHOCOLATE & COFFEE
65% dark chocolate Cream Glucose syrup 22% cocoa powder Sugar Instant coffee Ground coffee g
g
g
g
g
g
g
Preparation:
tip the cream straight into the Ciokkolone,
decorate with cocoa nibs
or crushed coffee-flavoured biscuits.
For the white ganache version,
replace these ingredients with white chocolate
and crispy fruit pieces.
Recommended product
1250
1000
100
200
200
20
5
Method: bring the cream, glucose syrup, cocoa, sugar and coffee to the boil. Once this temperature has been reached, add the
chocolate (broken into small pieces), remove from the heat and
cool to 30 °C. Put the cream in a disposable icing bag with no
nozzle, cut off the tip to form a hole with a diameter of approximately 6 mm and fill the Ciokkolone cannolo with the cream.
Temper the dark chocolate coating at 31 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens,
sprinkle with cocoa nibs, crispy cereal pieces or crumbled coffeeflavoured biscuits.
Leave to harden for at least 15 minutes, at a temperature below
25 °C.
Recipe by Alessandro Racca - Master Pâtissier
••
Ciokkolone
CIO1001
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Ciokkobis
••
CHOCOLATE CREAM AND HAZELNUT CANNOLO
SOFT VANILLA FIOR DI LATTE ICE CREAM
Whole milk g
1030
35% cream
g
250
Sugar
g
245
38DE glucose syrup
g 45
18DE maltodextrine
g 15
Skimmed milk powder
g 45
Neutral milk stabiliser (hot) g 7
Vanilla pod
g
5
Method: pasteurise at 85 °C as usual and age for at least 4 hours
at +4 °C.
SOFT HAZELNUT FIOR DI LATTE ICE CREAM
Whole milk g
35% cream
g Pure hazelnut paste
g Sugar
g
38DE glucose syrup
g Invert sugar
g Skimmed milk powder
g Neutral milk stabiliser (hot) g Preparation:
dispense the two soft mixtures
into the previously chilled cannolo at once,
harden for at least an hour,
then coat with white chocolate at 40/42 °C,
followed by dark gianduja chocolate at 40/42 °C.
Store at -18 °C.
Recommended product
1030
45
125
235
45
25
35
7
Method: pasteurise at 85 °C as usual and age for at least 4 hours
at +4 °C.
Ciokkolone
CIO1001
Recipe by Alessandro Racca - Master Pâtissier
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
••
Ciokkostecco
LIGHT AND DARK GIANDUJA CIOKKOLONE
SOFT DARK GIANDUJA ICE CREAM
Whole milk
g
1030
35% cream
g 50
Gianduja chocolate
g
150
Sugar
g
225
38DE glucose syrup
g 45
Invert sugar
g
15
22% cocoa powder
g 15
Skimmed milk powder
g 35
Neutral milk stabiliser (hot) g 7
Vanilla pod
g
5
Method: pasteurise at 82 °C as usual and age for at least 4 hours
at +4 °C.
Preparation:
dispense the soft ice cream straight
into the previously chilled Ciokkolone,
harden for at least an hour and coat 3/5
with milk chocolate gianduja heated to 42 °C,
then roll 1/5 in praline-coated cocoa nibs.
Alternatively, coat completely in dark gianduja
and decorate as desired with white chocolate.
Recipe by Alessandro Racca - Master Pâtissier
Recommended product
Ciokkolone
CIO1001
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Trottolina
••
TRIO OF “TROTTOLE” WITH SOYA FIOR DI LATTE ICE CREAM
SOFT SOYA FIOR DI LATTE ICE CREAM
Soya milk g 1000
Soybean oil
g 75
Fructose
g 165
38DE glucose syrup
g 45
18DE maltodextrine
g 15
Inulin
g 45
Neutral fruit stabiliser (sdl) g 7
Vanilla pod
g
5
Method: pasteurise at 80 °C as usual and age for at least 4 hours
at +4 °C.
PISTACHIO SAUCE
Water
g
300
38DE glucose syrup
g
250
Sugar
g
245
Pure pistachio paste
g
200
Neutral stabiliser without emulsifiers
g 5
Method: heat the water to 65 °C, then add the mixed powdered
ingredients and bring to the boil. Mix and emulsify with the pistachio paste; keep chilled.
RASPBERRY SAUCE
Crushed raspberries
g
400
Sugar
g
325
38DE glucose syrup
g
200
Water
g 70
Neutral stabiliser without emulsifiers
g 5
Method: heat the fruit to 65 °C, then add the mixed powdered
ingredients and bring to the boil. Cool and keep chilled.
VANILLA SAUCE
Cream
g
400
Sugar
g
320
38DE glucose syrup
g
200
Water
g 70
Vanilla pod
g 5
Neutral stabiliser without emulsifiers g 5
Method: heat the cream to 65 °C, then add the mixed powdered
ingredients and bring to the boil. Cool and keep chilled.
Preparation:
fill the trottole ¼ full with the previously prepared sauces
and blast chill.
Finish with the soft soya ice cream and leave to harden
for at least an hour and a half.
Cover with a dairy-free white and dark chocolate coating;
raspberry topping with crumbled meringues
and crispy red berry pieces; dark gianduja chocolate
and chopped pistachio nuts.
Recipe by Alessandro Racca - Master Pâtissier
Recommended product
Trottola Neutra
TRO10
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Bon Bon
••
TRIO OF CANNOLI WITH SOFT SORBET
SUGAR SYRUP
Water
g
4200
Sugar
g
3200
38DE glucose syrup
g
1350
18DE maltodextrine
g 150
Dextrose
g 130
Inulin g 300
Neutral fruit stabiliser
g 75
Method: heat the water to 45 °C, add all the mixed powdered
ingredients and pasteurise at 85 °C, cool and age for at least 3
hours.
SOFT LEMON SORBET
Sugar-based syrup
g
2750
Lemon juice g
1250
Water
g
900
Inulin
g 100
Method: mix all the ingredients together and make the soft ice
cream.
SOFT PINEAPPLE SORBET
Sugar-based syrup
g
2400
Crushed pineapple
g
2600
Water
g 220
Method: mix all the ingredients together and make the soft ice
cream.
Preparation:
blast chill the Cannoli 19/5,
fill with the relevant soft sorbets
and finish with the lemon, raspberry
and mango coatings,
decorate as desired and store at -18 °C.
Recommended products
Cannolo 19/5
CAN501
Cannolo 19/5 Limone
CANLI5
SOFT BLOOD ORANGE SORBET
Sugar-based syrup
g
2400
Blood orange juice
g
3000
Inulin
g 100
Method: mix all the ingredients together and make the soft ice
cream.
Recipe by Alessandro Racca - Master Pâtissier
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
YoggjFrù
SOFT TROPICAL LIME AND CACHACA ICE CREAM
Whole milk yoghurt g
530
Water
g
500
35% cream
g
280
Sugar
g
215
38DE glucose syrup
g 55
18DE maltodextrine
g 25
Skimmed milk powder
g 65
Inulin
g 25
Cachaca
g 50
Lime juice
g 20
Neutral all-purpose stabiliser
g 7
Method: heat the water to 45 °C, add the powdered ingredients (mixed together beforehand), add the cream and pasteurise
at 85 °C. When the mixture reaches 45 °C as it is cooling, add the
yoghurt, lime juice and alcohol.
Age for at least 4 hours, at a temperature of +4 °C.
••
Assembly:
place a few YoggjFrù on the bottom
of an ice cream bowl, fill generously
with the soft ice cream
and decorate as desired
with more YoggjFrù.
Recipe by Alessandro Racca - Master Pâtissier
Recommended products
Yoggjfrù
CIA24
Yoggj
CIA23
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Bicchierino Soft
••
SMAll SoFT CHoColATe GlASS WITH CHoColATe SAUCe
CHOCOLATE ICE CREAM FOR SOFT
Fresh milk
38% fresh cream
Sugar
22% cocoa powder
65% dark chocolate
Skimmed milk powder
38DE glucose syrup
Milk base 50 (hot)
g
g
g
g
g
g
g
g
Recommended products
1030
100
260
100
100
25
20
50
Method: heat the milk to 40 °C, then add the sugar mixed with
the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C.
Process using the soft ice cream method.
DARK CHOCOLATE SAUCE TOPPING
Water
g
500
Sugar
g
150
38DE glucose syrup
g
100
22% cocoa powder
g
100
65% dark chocolate
g
100
Method: heat the water to 50 °C, then add the sugar mixed with
the dry powdered ingredients. Pasteurise at 90 °C.
once this temperature has been reached, add the dark chocolate
(broken into small pieces) and cool to 10 °C.
Preparation:
put a teaspoon of cocoa nibs
at the bottom of the glass,
dispense the soft ice cream
through the classic star nozzle
and decorate with the chocolate sauce.
Finish with Cialde a Cuore
and Ventagli Wafercacao.
ReCIPe BY AleSSAnDRo RACCA - MASTeR PâTISSIeR
Cuore
CIA140
Ventaglio Viennese
CIA150
Cuore Wafercacao
CIA148
Ventaglio Wafercacao
CIA158
Bisquì
CIA165
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
••
Bicchierino
••
CAFFE LATTE GLASS WITH CHOCOLATE SAUCE
CAFFE LATTE ICE CREAM
Whole milk
Espresso coffee
Sugar Trehalose
Cream
Dextrose
Skimmed milk powder
38DE glucose syrup
18DE maltodextrine Instant coffee
Neutral milk stabiliser (hot) g
g
g
g
g
g
g
g
g
g
g
515
485
120
100
150
35
35
25
15
10
4
Preparation:
Put a teaspoon of coffee sauce
at the bottom of the glass,
then dispense the ice cream using an icing bag
and decorate with a Piruette cocoa-marbled wafer.
Recommended products
Method: heat the milk and coffee to 40 °C, then add the sugar
mixed with the dry powdered ingredients. When the mixture
reaches 50 °C, add the cream and pasteurise to 85 °C, then cool
to 4 °C. Age and churn as usual.
COFFEE SAUCE
Long espresso coffee
g 500
Sugar
g 250
38DE glucose syrup
g 100
Animal gelatin
g 10
Instant coffee
g 10
Method: heat the water to 50 °C, then add the sugar mixed with
the dry powdered ingredients. Pasteurise at 85 °C. When the
correct temperature has been reached, add the gelatin (which
should have been left to soak in cold water beforehand) and cool
to 10 °C.
Recipe by Alessandro Racca - Master Pâtissier
Duette
CON51
Piruette Bianca
SIG50W
Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy
Tel. +39 029302356 • Fax +39 0293503706
e-mail: [email protected] • www.bussy.it
Piruette
SIG50
Kykky
CIA169
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