PREPARATION

FOR 80 SHELLS

 

FRUITY SHELLS

MARZIPAN

• YUMGO White     110 gr

• Icing sugar          300 gr

• Almond powder   300 gr

 

Mix the dry parts then add YUMGO White, mix.

 

ITALIAN MERINGUE

• YUMGO White         110 gr

• Semolina sugar     300 gr

• Water                    110 gr

• Red-Raspberry-Sevarome-Coloring-Powder

 

Heat the water and sugar to get a syrup.

Once it has reached 118 degrees, add it to YUMGO White, which has risen in snow.

 

STEPS

• Once the meringue has cooled a little, gently mix the two devices to obtain a homogeneous, smooth and shiny mixture.

• Poach on a baking sheet with a baking sheet.

• Don't let it crust

 

Cooking 16 min at 140 degrees.

 

When removed from the oven, let the macaroons finish cooking on a plate for 10 min.

 

CHOCOLATE SHELLS

MARZIPAN

• YUMGO White         110 gr

• Icing sugar             300 gr

• Almond powder      300 gr

• Cocoa                       90 gr

 

ITALIAN MERINGUE

• YUMGO White          110 gr

• Semolina sugar        300 gr

• Water                       110 gr

 

STEPS

• Same preparation techniques as for fruity shells for mixing the two devices.

• Crust 20 to 30 minutes before baking for 16 minutes at 140 degrees.

 

CONFITS

Blackcurrant strawberry:

• Blackcurrant           210 gr

• Strawberry pulp     425 gr

• Trimoline                 40 gr

• Glucose                   75 gr

• Sugar                      90 gr

• Pectin                     15 gr

 

STEPS

 

• Boil the strawberry pulp and blackcurrant, the trimoline and the glucose then whisk in the pectin and sugar mixture.

• Reduce the preparation 3 min then keep cool.

• When the jelly is completely cold, mix it.

 

RASPBERRY:

• Strawberry pulp     425 gr

• Trimoline                 40 gr

• Glucose                   75 gr

• Sugar                      90 gr

• Pectin                     15 gr

 

Same preparation process as the strawberry and blackcurrant confit.

 

CHOCOLATE :

• Soy milk                              100 gr

• Trimoline                               25 gr

• Glucose                                 25 gr

• Vegetable liquid cream       150 gr

• Chocolate 65%                   250 gr