bake - February 2017 - 50

formulation of the month

70%
Epique Verrine

GUITTARD

Try this enticing formula for a

Press into a stainless ring.

10x 50 grams

ﬂavorful verrine, featuring ﬂavors

Oven: 155° C / 310° F for 20 - 22 minutes

Roasted hazelnut ﬂour 110 grams
Bread ﬂour 30 grams

of coffee, orange and hazelnut.
Coffee Caramel
70% Chocolate Cremeux

35% cream 180 grams

Egg whites 100 grams

Guittard 70% Epique 95 grams

Coffee beans 33 grams

Egg white powder 1.2 grams

Milk 110 grams

Water 20 grams

Salt 0.5 gram

Cream 110 grams

Sugar 85 grams

Cream of tartar 0.7 gram

Sugar 22 grams

Glucose 15 grams

Sugar 44 grams

Egg yolks 42 grams

Soda 0.15 gram

Gelatin 3 grams

Vanilla bean pulp 0.5 gram

Procedure

Water 12 grams

Butter 63 grams

Cream butter, salt and honey. Add yolks

Fleur de sel 0.5 gram

Process hazelnut ﬂour, 10x, and
bread ﬂour.

Procedure
Bring milk, cream, sugar, egg yolks and

Procedure

Whip whites with stabilizers, gradually

bloomed gelatin to 85° C/ 185° F.

Make a hot infusion with the cream and

adding sugar.

Strain onto chocolate, let stand for 3

coffee beans. After 10 minutes strain

Fold dry ingredients into creamed

minutes, then immersion blend.

and scale 150 g. Reserve.

mixture.

Deposit in desired silicon mold.

Cook water, sugar, and glucose to a

Fold beaten egg whites into above

Blast freeze.

caramel.

mixture.

Add butter, vanilla, soda, and salt.

Deposit into desired molds and bake.

Hazelnut Crumble

Emulsify.

Oven: 165°C / 330° F. Vent open, 18

Butter 72 grams

Add coffee/cream infusion and cook to

minutes.

Pastry ﬂour 72 grams

103 - 104° C / 217° F.

Fleur de sel 0.8 gram

Reserve.

Granulated hazelnuts 90 grams

Chocolate glaze
Gelatin 27 grams

Turbinado sugar 58 grams
Hazelnut sponge

Water 108 grams

Butter 72 grams

Sugar 170 grams

Procedure

Sea salt 1 gram

Glucose 195 grams

Mix all ingredients until dough is

Honey 18 grams

Water 216 grams

just formed.

Egg yolks 64 grams

Sweetened condensed milk 135 grams
Guittard 100% Minuit 112 grams

50 < FEB 2017 | bakemag.com

http://www.bakemag.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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