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Foodxperience

Patisserie recipes piping nozzles

The following recipes are made with piping nozzles.

The finest garnishing of petit fours, amuses, and more is done with the highest quality piping nozzles. These mix boxes contain metal piping nozzles from Silikomart, including a screw cap for quickly changing the nozzles.
mix box 52-piece – 33 mm (62156140)
mix box 36-piece – 50 mm (62156130)

With these, our FoodXperience chef Edwin made the following recipes:

  1. Tartelette with chocolate ganache, tonka bean mousse, berry meringue, and chocolate pearls
  2. Tartelette with lemon curd and meringue
  3. Namelaka dark chocolate, raspberry, and chocolate pearls

Ingredients

200gWater
Meringue
400gegg white powder silvia flambé egg white
Tartelettes
lemon curd

85gInvert sugar
2tonka beans
90gCocoa butter
440Jivara Valrhona chocolate
100gWater
1lchocolate mousse (Debic)
100gblueberry coulis Boiron
400gegg white powder silvia flambé egg white
Tartelettes
chocolate pearls

10gInvert sugar
4gGelatine
340gcallets dark select 0.545 cocoa
chocolate pearls
200graspberry puree without sugar
400gwhipping cream 35%

Preparation

Meringue

  1. Weigh the ingredients accurately.
  2. Combine in the bowl of the KitchenAid and whip to stiff peaks.
  3. When it has the right consistency, put the mixture in a piping bag with a nozzle.

Assembly

  1. Fill the tartelettes with the lemon curd.
  2. Finish with the meringue.

Chocolate ganache

  1. Bring the cream to a boil with the invert sugar.
  2. Add to the chocolate and cocoa butter.
  3. Let stand for 1 minute and emulsify with a hand blender.

Tonka bean mousse

  1. Boil the cream together with 2 crushed tonka beans.
  2. Let infuse for about 30 minutes.
  3. Strain the mixture, add to the chocolate mousse, and whip firmly.
  4. Put the mousse in a piping bag with a nozzle.

Berry meringue

  1. Weigh the ingredients accurately.
  2. Combine in the bowl of the KitchenAid and whip to stiff peaks.
  3. When it has the right consistency, put the mixture in a piping bag with a nozzle.

Assembly

  1. Fill the tartelettes with the chocolate ganache.
  2. Finish with the tonka bean mousse.

  1. Melt the chocolate at 45°C / 50°C.
  2. Boil the raspberry purée with the invert sugar.
  3. Add the soaked gelatin.
  4. Stir in the melted dark chocolate little by little.
  5. Add the cream and chill for 24 hours.