Frosting Glazing Frosting is a fine layer of sugar coating generally applied to the entire surface of the product. Used on its own, with a colorant or blended with other ingredients, frosting is a protective coating for your recipes and makes them even more pleasing to the eye. It’s the finishing touch. Frosting provides a mirror effect. • 3 Application Techniques: - Spray - Pour - Dip • Uses: Desserts, frozen desserts, mini cakes, verrines, Yule Logs, etc. As a general rule, glaze added to water, fruit purees, or infusions stops the product from drying out and gives it a more attractive appearance. • 2 Application Techniques: - Brush - Spray • Uses: Tartlets, fruit tarts, baba au rhum, etc. 2 Usage Techniques: Hot Cold Absolu Cristal Neutral Glaze can be used pure or diluted with water, with added colorant, fruit juice or pulp*, depending on the desired texture (firm or soft). Heated to at least 195°F (90°C), you will obtain a very liquid texture which you can use to glaze, dip or spray all your products. Break up the Absolu Cristal Neutral Glaze with a spatula. Place in a microwave oven and soften a little, but do not overheat, to around 85-95°F (30-35°C). Blend the glaze vigorously until it has a soft, homogeneous texture. * Up to 30% for use when hot, and up to 10% for use when cold. FROSTINGS SOFT CHOCOLATE FROSTING (In this frosting, flavor is key. It is not overly sweet but it is very chocolatey) > > 600g ABSOLU CRISTAL NEUTRAL GLAZE > > 225g UHT cream 35% > > 60g Water > > CHOCOLATE > > *: Gelatin powder (220 Bloom) Grand Cru de Terroir Warm the cream then pour slowly over the chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Finish with the Absolu Cristal which you have simmered with the water. Mix in the electric mixer again. Use at 85-105°F (30-40°C). For recipes using Ivoire, Opalys, Blond Orelys, Waina and Blond Dulcey, only use 150g of Absolu Cristal Neutral Glaze. ARAGUANI 275g BAHIBÉ 325g KALAPAÏA 290g ANDOA LACTÉE 340g ANDOA NOIRE 295g TANARIVA 370g NYANGBO 275g ALPACO 300g KALINGO 310g MANJARI 310g TAÏNORI 310g ILLANKA 330g MACAÉ 320g Mariage de Grands Crus Blends P125 ABINAO GUANAJA 240g 250g 295g ORIZABA 335g + 1g* BITTER LACTÉE 370g ASHANTI 295g CARAÏBE 300g EXTRA BITTER 325g ACAOBA 325g CARAQUE 350g GUANAJA LACTÉE 340g JIVARA 340g Double Fermentation MANANKA 320g ITAKUJA 330g Gourmet Creation XOCOLINE 315g CAFÉ NOIR 350g OPALYS 375g + 3g* DULCEY 375g + 3g* Professional Signature EXTRA AMER 300g ÉQUATORIALE NOIRE 350g EXTRA NOIR 380g ÉQUATORIALE LACTÉE 375g NOIR ORANGE 350g ORELYS 375g + 3g* XOCOLINE LACTÉE 345g CARAMÉLIA 370g WAINA 375g + 3g* IVOIRE 375g + 3g* AZÉLIA 395g BISKÉLIA 350g LAIT ORANGE 375g PRALINE FROSTING > > 400gA LMOND PRALINE 60% or HAZELNUT PRALINE 60% or ALMOND & HAZELNUT PRALINE 66% > > 200g UHT cream 35% > > 600g ABSOLU CRISTAL NEUTRAL GLAZE > > 60g Water > > 10g Gelatin powder (220 Bloom) > > 50g Water for the gelatin Warm the cream with the rehydrated gelatin and then pour slowly over the praline. Immediately mix using an electric mixer to make a perfect emulsion. Finish with the Absolu Cristal which you have simmered with the water. Mix in the electric mixer again. Use at 85-105°F (30-40°C).
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