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Key preparation method of chocolate-cranberry brulee

A technology of cranberry and chocolate, which is applied in the field of special dessert processing, can solve the problem of single taste, and achieve the effect of rich and balanced nutrition, reasonable collocation, and simple process operation

Inactive Publication Date: 2016-07-20
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional brulee making process is simple, but the taste is simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Make the pudding layer:

[0031] Put the whipped cream into 60 parts of the pot, control the temperature at 80-90 degrees Celsius, boil and remove from the heat; put 30 parts of the whipped cream and dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate The mixed solution is sent to the freezer for refrigeration, the temperature is 8-12 degrees Celsius, and the refrigeration time is 8-10 hours;

[0032] 2. Make French Brulee layer:

[0033] Take 1 / 2 cranberries and cut them into fine pieces; lightly scrape the surface of 1 / 2 vanilla pods with a knife, cut open the vanilla pods, and scrape out the vanilla seeds for later use; mix 240 parts of whipped cream, 20 parts of cranberries, and 5 parts of vanilla pods , 5 parts of vanilla seeds, mix and boil, remove from the heat, cover the pot, and simmer for 10-15 minutes; add 30 parts of fine sugar and 2 parts of salt to 120 parts of egg yolk, beat wit...

Embodiment 2

[0039] 1. Make the pudding layer:

[0040] Put the whipped cream into 80 parts of the pot, control the temperature at 80 degrees Celsius, boil and remove from the heat; put the whipped cream and 50 parts of dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 10 degrees Celsius, and the refrigeration time is 8 hours;

[0041] 2. Make French Brulee layer:

[0042] Cut the cranberries until finely chopped; lightly scrape the surface of the vanilla pod with a knife, split the vanilla pod, and scrape out the vanilla seeds for later use; mix 260 parts of light cream, 30 parts of cranberries, 10 parts of vanilla pods, and 10 parts of vanilla seeds and boil , cover the pot after leaving the fire, and simmer for 10-15 minutes; add 50 parts of fine sugar and 4 parts of salt to 150 parts of egg yolk, beat with an egg beater until the fine sugar m...

Embodiment 3

[0048] 1. Make the pudding layer:

[0049] Put the whipped cream into 40 parts of the pot, control the temperature at 90 degrees Celsius, boil and remove from the heat; put the whipped cream and 20 parts of dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 8 degrees Celsius, and the refrigeration time is 10 hours;

[0050] 2. Make French Brulee layer:

[0051] Take 1 / 2 cranberries and cut them into fine pieces; lightly scrape the surface of 1 / 2 vanilla pods with a knife, cut open the vanilla pods, and scrape out the vanilla seeds for later use; mix 200 parts of whipping cream, 10 parts of cranberries, and 5 parts of vanilla pods Mix 5 parts of vanilla seeds and boil, cover the pot after removing from the heat, and simmer for 15 minutes; add 20 parts of fine sugar and 1 part of salt to 100 parts of egg yolks, beat with an egg beater unt...

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PUM

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Abstract

The invention relates to a key preparation method of chocolate-cranberry brulee. The prepared chocolate-cranberry brulee has beautiful appearance, refreshing and fragrant aroma of chocolate and orange and mellow taste and is crispy, soft and delicious with outstanding characteristics; and through organic matching of chocolate and cranberry and pudding and brulee, the finished product has the advantage of rich and balanced nutrients. The technology is easy to operate, the processing conditions are convenient to control, and large-scale production is realized.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making bouillon. Background technique [0002] Brulee: French and Western Dessert-French Baked Brulee Crème brule is a traditional French dessert with a crispy caramel shell on the outside and a cold soft filling like panna cotta on the inside. The main ingredients are eggs, cream, and milk, which are mixed and put into cups for baking to make tart-like or pudding-like small cakes. [0003] Dark chocolate is the favorite of those who like to taste "original chocolate". Because it contains no or a small amount of milk ingredients, it is usually lower in sugar. The aroma of cocoa is not covered by other flavors. After melting in the mouth, the aroma of cocoa will overflow between the teeth for a long time. Typically, premium chocolates are pure chocolate, with a taste of pure cocoa. Because cocoa itself is not sweet, and even somewhat bitter, black chocola...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 李建贤
Owner 李建贤
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