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30 minutes
12 minutes
Medium
Low-cost
Planetary Mixers
01.
Pour the almond powder and icing sugar into the bowl of the DMIX or BE8. Mix briefly. Set aside in a container.
02.
Pour the egg whites into the bowl of the DMIX or BE8. Whisk until foamy. Add the powdered sugar little by little, while whisking constantly. The mixture should be shiny, smooth and form a bird's beak on the whip.
03.
Color the meringue with a few drops of food coloring of your choice and mix thoroughly.
04.
Add the powders previously mixed using a sieve. Mix gently with a spatula.
05.
Work the mixture with the spatula by crushing it against the walls of the bowl until a ribbon is obtained. Be careful to avoid air incorporation.
06.
Pour the macaroon mixture into a piping bag with a smooth socket.
07.
Poach the macaroons on a baking sheet lined with baking paper. Optionally slide a template underneath if necessary.
08.
Bake at 145°C rotating heat for 12 min, making sure never to open the oven during cooking.
09.
Let cool for about 15 min. Gently peel the buttons off the paper, turn them over and let them cool perfectly.
10.
Garnish them with fruit jam, or why not a chocolate ganache. The ideal is to let them rest 24 to 48 hours in the refrigerator (without covering them) before enjoying them.
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30 minutes
1h10
Medium
Low-cost
Planetary Mixers
01.
Place the minced meat in the bowl of DMIX, BE5 or BE8. Add salt and pepper, egg, Parmesan, breadcrumbs, thyme and chopped parsley. Mix the stuffing until a homogeneous paste is obtained.
02.
Place the slices of smoked bacon side by side on a sheet of baking paper, taking care to layer them lightly.
03.
Place the meat on top and spread it to obtain a rectangle of 1 cm thick.
04.
Place the shelled boiled eggs and roll the meat using the paper, while tightening tightly, to form a kind of sausage with the eggs in the center. Roll the paper borders that protrude like a candy.
05.
Wrap, still tightening, in another baking paper. Roll again the paper borders that protrude like a candy.
06.
Let stand in a cool place for 30 min
07.
Place in an oven dish with a drizzle of olive oil and bake at 180 °C for 20 min
08.
Remove the first paper and bake for another 10 min.
09.
Remove the second paper, drizzle the meat with its juice and bake at 200 ° C 10 minutes more.
10.
Serve sliced.
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Hand Mixers & Turboliquidizers
01.
Mix the white miso and Ecchu's miso. Separate the whites from the egg yolks and marinate the yolks in the miso for 48 hours.
02.
Blend the white background, olive oil, starch and salt in the blender. Put the mixture in the pan and obtain a fine tile, then cut it into a regular disc using a 6 cm diameter cookie cutter. Make ten tiles and keep them dry.
03.
Sweat the onions with 1 kg of mushroom trimmings, wet with the white poultry bottom and cook for 20 minutes to simmer, without covering. Switch to Chinese cheesecloth and have it reduced to ice. Dry the remaining 500 g of trimmings in the dehydrator, mix and sieve the powder. Keep dry.
04.
Cook the soft eggs, shell them, then mix them with vinegar and salt. Mount the emulsion with grape seed oil. Mix 350 g of cold emulsion and 100 g of mushroom reduction. Place in a smooth piping bag.
05.
Cut each mushroom in two horizontal slices. Cut them 4 cm wide using a round cookie cutter. Remove the egg yolks from the miso and coat them with chopped black truffle. Assemble the burger: bottom slice of mushroom, egg yolk miso with truffle, lace tile, then top slice of mushroom, widely sprinkled with mushroom powder. Place in the center of each plate a large point of cold mushroom emulsion. Place the burger in the center.
Whenever you have leftover mushroom trimmings during the year, set them aside and freeze them. This way you won’t have to use whole mushrooms. This is a real 0-waste recipe, turning even mushroom trimmings into something truly delicious! Use a Dito Sama Speedymixer or Bermixer to obtain best results when emulsifying sauces or vinaigrettes.
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Hand Mixers & Turboliquidizers
01.
Make the marmalade by cutting the mandarins into slices and removing the seeds. Blanch them 3 times. Cut into small cubes of 3 mm (very thin). Mix with mandarin juice, sugar and pectin. Cook for 15 minutes over low heat. Put in a small bowl. For the jelly, take a small saucepan, pour mandarin juice and zest, sugar, agar agar. Cook for 5 minutes. Add the softened gelatin. Pour into a flat plate and refrigerate.
02.
In a blender bowl, combine the juice, tangerine zest and sugar. Mix at high speed and turbine your sorbet. Make the sugary dough by creating a small crate of flour on a table. Add the softened butter, eggs, salt, sugar and almond powder. Mix everything quickly. Then, mix the dough with the palm of your hand, lightly crushing it on the table. Reform a ball of dough and repeat this operation 4 times. Let it sit for 24 hours. Spread the dough 2 mm thick. Make rectangles 13 cm long, 6 cm wide. Place these rectangles on an iron, wood or stainless steel measuring 2 cm x 2 cm with butter and flour. Place the rectangle of dough to form a small gutter on the ruler. Bake at 160°C for 10 minutes.
03.
Mount the egg whites with a hint of lemon juice. Add the caster sugar before they are overmounted. Then add the icing sugar with a small strainer and mix gently with a spatula. Make sticks with a parchment paper pocket and a socket with a diameter of 3 mm. Sprinkle with sugar with the mandarin zest and cook them for 2 hours at 90 ° C in a ventilated oven, taking the precaution of fixing the paper with weights (so that it does not fly away).
04.
Peel with a knife and go around the fruit well, cutting the skin. Lift the supremes with a small, sharp knife and place them in a small bowl.
05.
Put in the U of the sweet cooked golden blonde dough, a mixture of jelly, marmalade and decorate on top with mandarin supremes. Place small sorbet dumplings. Decorate with meringue sticks. You can also decorate with small hints of jelly, marmalade your plate.
Use a Dito Sama Bermixer to blend your sorbet mixtures. The combination of extremely high speed and excellent quality of the steel blades will give you outstanding results. The tubes of the Bermixer series can be completely dismounted and sanitized, in our granting highest food safety standards – day by day.
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Hand Mixers & Turboliquidizers
1.
Peel the truffle and the artichokes with a peeling knife, leaving 1 cm of the bottom and removing the first hard leaves.
2.
Then cut off the tips of hard leaves, by 3 cm. Cut your artichoke in half and cut 2 mm thick blades. Sauté them in a hot pan over medium heat with 1 tablespoon of olive oil 1 to 2 minutes. Add the cut onion of the same thickness and sauté the whole. Add salt and pepper. Finish cooking while leaving slightly crunchy.
3.
Add the chopped truffle peeling. Prepare the vinaigrette: sherry spoons, wine vinegar, peanut oil, spoon of olive oil and tamarisk). Mix well in a small bowl with a whisk. Stir it into the preparation pan. Remove from heat. Arrange your sheets as in the photo.
4.
Put in the center the artichoke with onions, form the flower well and grate very finely (with a grater) the truffle chips on the heart of the flower. Drizzle immediately with a small touch of olive oil.
For perfect emulsions in small quantities use the Dito Sama Bermixer Pro. Choose the regular mixing tube for aerated emulsions or the specific emulsion tube for dense emulsions like salad dressings or vinaigrettes.
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30 minutes
3 h
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Vegetable Slicer
01.
With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce.
02.
Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt.
03.
Bake the salt-crusted celery in the oven for 2 hours 30 at 180°C. Break the salt crust, remove the skin from the celery, mix it with the cream and hot milk, season, switch to colander Chinese. Place the puree in a smokehouse, or in a barbecue, to give it a smoky taste, for 20 minutes.
04.
Cook the hard-boiled eggs for 10 minutes in boiling water, separate the yolks, freeze them for at least 1 hour, then grate them with a Microplane® grater.
05.
On each plate, place a dome of heated celery tagliatelle coated in celery sauce using a chef's fork. Surround the tagliatelle with a celery sauce emulsion. Add the grated egg yolk, then the caviar, finish with the watercress as a decoration.
Should you prepare more than just a few portions, then use the Dito Sama TRS with its unique “tagliatelle” slicing disc. It is a very special shredding 2x10mm cut disc for your vegetable tagliatelle. You can blanch your tagliatelle as for the recipe above, or simple marinade serve them raw.
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Vegetable Slicer
01.
Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven at 60 ° for about 35 minutes depending on the thickness of the fish.
02.
Wash the onion peelings, roast them in the oven at 180 ° C, arrange them in a saucepan, pour the Champagne Blanc de noirs then complete with water. Cook for 15 minutes to simmer, remove from heat, cover and infuse for 15 minutes. Strain this broth of skin.
03.
Burn stave chips, add them to the melted butter and infuse for 12 hours at 60 ° C. Filter and refrigerate.
04.
Chop the onions, lightly color them with 1/3 of the woody butter, salt and then wet with the skin broth. Cover and bake at 180 ° C for about 1 hour. Mix this onion marmalade, sift through a sieve, and emulsify it with 2/3 of very cold woody butter. Add the vinegar and keep this muslin warm.
05.
Season the onions with the fleur de sel and keep them for 15 minutes at room temperature so that the salt penetrates. Arrange them in a saucepan, pour in the melted woody butter, candy gently until the onions are fluffy than cool this butter at room temperature. Drain, cut in half and color them on the cut side with a spoon of woody butter.
06.
Arrange the crushed bones in a saucepan, wet with the Blanc de Noirs champagne, the woody skin broth and add the peppercorns. Cook the fumet 20 minutes to simmer, remove from heat, cover and infuse 20 minutes. Filter, reduce by 3/4, pour the cream, reduce again by half then rise with the cold woody butter before setting aside warm.
07.
Immerse the pasta with cuttlefish ink in salted water, cook it "al dente". Drain the pasta and roll it over itself until you get a swirl of six centimeters in diameter. Place the caviar on the disc of squid ink dough. Burn splinters of staves, trap the smoke in a bell and then cover the dough and caviar with it. Smoke the caviar for 1min 30s.
08.
Cut slices of turbot and place them in the center of the plate. Arrange the muslin stitches accompanied by his candied onions on the side. Pour the sauce into the center of the plate. Unhook the glass of smoke at the last moment, in order to discover the caviar.
Use the Dito Sama TRS or PREP4YOU for the easiest and fastest cuts of all your vegetables. The use of highest quality steel for the disc blades will prevent your freshly cut vegetables from oxidating. Your fresh experience!
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Planetary Mixers
01.
Sift together the flour and cocoa powder. In the bowl of the robot with the whisk, beat the egg yolks and whole eggs as much as possible with the first 290gr of sugar. In a second bowl of robot with the whisk, whip the whites while gradually adding the second 300gr of sugar until a firm meringue is obtained. Using a spatula, add to the first mixture the mounted egg whites and then the flour / cacao powder while stirring gently. Use immediately. Preheat your forced-air oven to 230°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly on a surface of about 51x17 cm using a bent pallet. Bake and cook for about 8 minutes. Out of the oven, remove the cookies sheet and leave them on a rack. Without removing the sheet of silicone paper, cut a strip of 51x17 cm which you will keep for assembly.
02.
Melt the chocolate at 40°C in a bain-marie, then add the butter. In the bowl of the robot with the whisk, beat the egg yolks with the first sugar weighing. In a second bowl of the robot with the whisk, first whip the whites with one-third of the second weighing of sugar, then, while continuing to whisk, add the remaining two-thirds of sugar. Pour the beated egg yolks over the melted chocolate/butter mixture and mix with a whisk. Replace the whisk with the spatula, add the mounted egg whites and stir gently so as to obtain a light preparation. Use immediately . Preheat your forced-air oven to 160°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly over a surface of 50x15 cm sing a bent pallet. Bake and cook for about 15 minutes. Out of the oven, remove the cookie sheet directly on a rack. Once the biscuit has cooled, cut a strip of 50x6.5 cm and a strip of 50x6 cm and set them aside.
03.
Soak the gelatin in a large amount of very cold water for at least 20 minutes. Melt the chocolate at 45°C in a bain-marie and mix it with hazelnut paste and praline. Heat and hold this mixture at 45°C in a water bath. Then add the drained and melted gelatin and let cool slightly before use.
04.
Melt the chocolate in a bain-marie. In a saucepan, bring the 115g of cream to a boil; pour it in three times over the melted chocolate and mix in the center to create an elastic and shiny core. Mix to obtain a homogeneous ganache and then drizzle the remaining cold cream. Mix again and move it in a gratin dish with cling film in contact with the ganache. Let cool and freeze in the fridge for about 12 hours.
05.
Melt the chocolate in a bain-marie. Bring the cream to a boil; pour it in three times over the melted chocolate and mix. Stir in the room temperature butter and mix to obtain a homogeneous ganache. Use immediately.
06.
Preheat your forced-air oven to 165°C. Spread the almonds on a baking sheet covered with a sheet of silicone paper; bake and roast for 10 minutes. Melt the icing dough and chocolate at 45°C in a bain-marie. Add the grape seed oil and roasted chopped almonds. Place in an airtight box and preserve in the refrigerator. The operating temperature should be between 40°C and 45°C.
07.
Soak the gelatin in a large quantity of very cold water for at least 20 minutes. In a saucepan, cook the water with the sugar up to 121°C. When the sugar reaches 110°C, in the bowl of the robot equipped with the whisk, whip the egg whites. Once the whites are mounted, not too firm, engage the mixer in 2nd gear and pour the cooked sugar. Keep whipping. Once this preparation is warm, add the drained and melted gelatin. power until it thickens and use immediately. Pass a thin layer of grease bomb on a plastic sheet of 40 x 30 cm; spread the marshmallow to a thickness of about 5 mm and sprinkle with icing sugar snow décor. Dry for several hours at a temperature of about 25°C and low humidity. The next day, using a knife, cut the marshmallow according to the drawing in the photo.
08.
Line 1 log mold U 51 cm long with the Viennese chocolate biscuit strip, baking sheet side against the sheet of silicone paper. Garnish with 400 g of Araguani chocolate ganache that you have previously whipped with a leaf in the bowl of the robot. Squeeze the praline cream, place the 6 cm fluffy cookie strip and press. Garnish with 200 g of Araguani Infiniment Chocolat ganache and place the 6.5 cm fluffy cookie strip. Place the mold first in the refrigerator for 30 minutes to let the ganache reset, then in the freezer for about 4 hours.
09.
Heat the dark chocolate and almond icing to 40/45 ° C in a bain-marie. Unmold and remove the sheet of paper. On a cutting board, cut three logs 16.5 cm long. Place the logs still frozen on a stainless steel rack, placed on a plate, and glaze them with the dark chocolate and almond icing, taking care to cover the entire log (including the sides and ends). Then place each log on a serving dish. Place the logs in the fridge and let them thaw for about 8 hours. Then, on the top of each log, place a marshmallow and place Christmas decorations. Store the logs in the fridge and take them out 30 minutes before consumption.
In order to facilitate the preparation of the chocolate biscuits, get a second bowl for DMIX, BE5 or BE8. Unnecessary transferring of the mixture will be avoided and a smooth workflow will be guaranteed.
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