Molecular pastry techniques with SaporePuro and chef Davide Damiano

Molecular Pastry Recipe with Davide Damiano

Today we change register and also cuisine. We play hard and learn the secrets and techniques of modern and molecular pastry!

In this new recipe and adventure we will be accompanied by Chef Davide Damiano using SaporePuro products.

For this recipe, in addition to the products you find on the sitewww.saporepuro.com We'll need a bit of patience and skill but trust me, it'll be worth it!

Furthermore, many of these steps can be transformed with the ingredients you prefer for maximum freedom.

  But now the recipe!

𝗧𝗼 𝗳𝗿𝗮𝗴𝗼𝗹𝗲 𝗳𝗿𝗼𝗺𝗲 𝗮𝗻𝗱 𝗮𝘁 𝗶𝗻 𝗳𝗿𝗼𝗺𝗲

•   165 g strawberry pulp
•   450 g sugar
•   225 invert sugar (I) or syrup of  glucose pure flavor
•   40 g gelatine sheets (for the more experienced ones, Gelatin Powder )
•   150 g Invert sugar (II) or dextrose syrup pure flavor

Hydrate the gelatine, cook the first invert sugar syrup with the strawberry pulp and the sugar at 110°C.

Prepare the mixer with the hydrated gelatin (not melted) and the second inverted sugar.

Add the hot syrup and whip, pour into the mold and let it crystallize.

Once ready, sprinkle with granulated sugar and cut with a hot knife.

I am the only one who has lost my soul

Cone:

•   2 sheets of starch
•   10 gr grated coconut
•   10 g sugar syrup 1:1
•   Powdered sugar
•   10 gr pure flavor isomalt

Moisten the sheets with the syrup, sprinkle with icing sugar, isomalt and grated coconut, make three layers and bake in the oven at 160° C for 5 minutes, remove from the oven and roll up.

𝗦𝗽𝘂𝗺𝗮 𝗮𝗻𝗱 𝗺𝗮𝘀𝗰𝗮𝗿𝗽𝗼𝗻𝗲

•   250 g mascarpone
•   100 g cream
•   70 g vanilla sugar syrup 1:1
•   1 gr guar pure flavor
•   5 gr hydrated gelatin powder pure flavor
•   70 g pasteurized egg yolk

Hydrate the gelatine, meanwhile bring the sugar syrup to the boil and cool it, pour it on the yolk and emulsify, incorporate the previously dissolved gelatine and combine the ingredients, insert into the siphon with 2 charges of N2O. Siphon inside the coconut cone and serve.

𝗖𝗵𝗲𝗻𝗲𝗹𝗹𝗲 𝗮𝗻𝗱 𝗺𝗮𝗻𝗴𝗼

• 200g mango puree
• 50 g sugar
• 15 gr of rice starch pure flavor
• 15 g of potato starch
• 10 gr of tapioca starch pure flavor

Add the starches and sugar to the puree, pour into the sphere-shaped mould and cook at 100° for 25 minutes with steam, blast chill and then remove from the mould.Once defrosted, coat them in the amaretti crumbs.

𝗖𝗶𝗮𝗹𝗱𝗮𝗹𝗮𝗹𝗹𝗲 𝗽𝗶𝘀𝘁𝗮𝗰𝗰𝗵𝗶𝗼𝗻

• 20 g rice starch
•   25 g almond flour
• 10 gr pistachio paste
•   2 gr ultratex
• 5 gr bamboo fibre pure flavour
• 25 g egg white
• 10 g icing sugar

Mix everything together and let it rest for 10 minutes, then spread it out in the mould and cook in the microwave at maximum power for a few minutes.