Molecular pastry techniques with SaporePuro and chef Davide Damiano

October 28, 2022

Molecular Pastry Recipe with Davide Damiano

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

Chef Davide Damiano will accompany us in this new recipe and adventure using SaporePuro products.

For this recipe in addition to the products you find on www.saporepuro.com we will need some patience and manual dexterity but trust that it will be worth it!

What's more, many of these steps are transformable with ingredients you prefer for maximum freedom.

But now recipe!

𝗡𝘂𝘃𝗼𝗹𝗮 𝗮𝗹𝗹𝗲 𝗳𝗿𝗮𝗴𝗼𝗹𝗲

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

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

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

Insert hot syrup and whisk, dress in the mold and crystallize.

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

𝗖𝗼𝗻𝗼 𝗮𝗹 𝗰𝗼𝗰𝗰𝗼 𝗰𝗼𝗻 𝘀𝗽𝘂𝗺𝗮 𝗺𝗮𝘀𝗰𝗮𝗿𝗽𝗼𝗻𝗲

Cone:

2 sheets of starch
10 gr raped coconut
10 gr 1:1 sugar syrup
Icing sugar
10 gr isomalt pure flavor

Moisten sheets with syrup, sprinkle with powdered sugar, Isomalt and raped coconut, make three layers and bake at 160°C for 5 minutes, remove from oven and roll up.

𝗦𝗽𝘂𝗺𝗮 𝗮𝗹 𝗺𝗮𝘀𝗰𝗮𝗿𝗽𝗼𝗻𝗲

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

Hydrate gelatin, while bringing sugar syrup to a boil and cool, pour over yolk and emulsify, incorporate previously dissolved gelatin and combine ingredients, place in siphon with 2 charges of N2O. Siphon inside the coconut cone and serve.

𝗖𝗵𝗲𝗻𝗲𝗹𝗹𝗲 𝗮𝗹 𝗺𝗮𝗻𝗴𝗼

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

Stir the starches and sugar into the puree, dress in the ball-shaped mold, and steam at 100° for 25 minutes, blast chill, and then demold. Once thawed, pass them through the macaroon crumbs.

𝗖𝗶𝗮𝗹𝗱𝗮 𝗮𝗹 𝗽𝗶𝘀𝘁𝗮𝗰𝗰𝗵𝗶𝗼