Презентация, доклад к уроку Моя профессия. Кондитер

dg
Butter – 112 dg
Flor – 185 dg
 Starch – 5 dg

Second stuffing
Gelatin – 6 dg
Cream – 300 dg
Coffee beans – 30 dg
Yolk – 30 dg
Sugar- 75 dg

First stuffing :
Cream – 200 dg
Coffee beans
Chocolate – 160dg
Butter – 50 dg

Coffee mousse
Cream – 150dg
Milk – 150 dg
Coffee beans – 40 dg
Yolk – 56 dg
Sugar 28 dg
Gelatin – 6 dg
Chocolate – 450 dg
Cream – 450 dg

Add egg yolk mixture.
Bring it to 85 degrees.
Then add squeezed gelatin.
When the mass is a little cool, add half-whipped cream and pour into a form.

#1
Whip egg whites and sugar together.
Add butter and mix it homogeneously.
Add flour and starch.
Put it onto a parchment, roll to 3 mm and cut a suitable form (in my case, it is a circle).
Bake at 150 degrees for 15-20 minutes.

# 2
Put cream with coffee beans on the stove.
Bring it to a boil.
Let it brew for 10 minutes.
Strain it right in chocolate and mix.
Add butter.
Pour into a suitable form and put in the freezer until it is ready.

#3
Soak gelatin.
Next, on the same principle.
Put cream with coffee beans on the stove.
Bring it to a boil.
Let it brew.
Strain egg yolk and mix it with sugar.
Add the egg yolk mixture.
Bring it to 85 degrees.
Add squeezed gelatin.
Wait until it cools a bit.
Pour into a form and wait until it is ready.

Finished