Creme anglaise
GIULIA
FOR MOUSSES,
B AVA R O I S E S ,
PASTRY CREAM,
CRÈME BRULÉE,
FLAVOURED
CREAMS AND
C U S T A R D
EASY, QUICK MOUSSES
WITH GIULIA creme anglaise.
Camel GIULIA is made by a state-of-the-art heat
process which conserves to the utmost
the original fresh characteristics of ingredients
such as Italian cream, milk and eggs.
Combined with UHT technology, these simple,
authentic ingredients make a ready-to-use, natural
basic cream for bavaroises, mousses, flavoured
creams and custard.
No artificial
colouring
No
preservatives
No artificial
flavouring
Supremely easy to use
and highly versatile, it
saves the pastry-chef’s
time while ensuring
consistently high quality.
Now, with Giulia, every
pastry chef can create
a variety of fine pastries
while saving time,
ingredients and energy.
This product is pasteurised
and ready to use.
No chemical
additives
Ingredients: fresh, pasteurised milk and cream, pasteurised egg yolk, sugar, vanilla extract.
Shelf-stable UHT product. Shelf life: 12 months.
BAVAROISES
FLAVOUR
BASIC
FLAVOUR*
GIULIA*
SUGAR*
GELATINE* WATER FOR
GELATINE*
CREAM*
WHITE
CHOCOLATE*
Hazelnut
2501000 130 14 70 700
Pistachio
2501000 130 14 70 700
White chocolate
8001000 90 22 1101000
Milk chocolate 35%
700
1000
90
20
100
1000
Dark chocolate 70%
600
1000
90
14
70
1000
Aroma Più Vaniglia Tahiti 16
1000
130
17
85
700
Aroma Più Caffè
16
1000
130
17
85
700
Zagara 70°
1801000 85 34 1701700 1000
Alta Gamma Rhum Agricole 50°
200
1000
85
34
170
1700
1000
Alta Gamma Orange Royal 60°
200
1000
85
34
170
1700
1000
Alta Gamma Vaniglia Tahiti 60°
200
1000
85
34
170
1700
1000
Zabaione
3501000
Lighten with cream at 30 °C
- 20 100 700
* in grams
MOUSSES
FLAVOUR
BASIC
FLAVOUR*
GIULIA*
CREAM*
GELATINE* WATER FOR
GELATINE*
White chocolate 35%
1500
1000
1700
35
Milk chocolate 40%
1600
1000
1700
-
-
Dark chocolate 70%
1000
1000
1700
-
-
175
FLAVOURED
CREAMS
Lighten with cream at 25/28° C
FLAVOUR
Hazelnut**
* in grams
BASIC
FLAVOUR*
GIULIA*
SUGAR*
GELATINE* WATER FOR
GELATINE*
CREAM*
3801000 40 3 15 -
Pistachio
3801000 40 3 15 -
White chocolate
580
1000
-
9
45
-
Milk chocolate 40%
520
1000
-
-
-
-
-
-
Dark chocolate 70%
Mascarpone***
340
3300
1000
1000
-
650
-
34
170670
Emulsify at over 35°, then it must be left to rest in the fridge for 24 hours.
**Using hazelnut, stabilise with 5 g gelatine and mix using a spatula.
***Dissolve the gelatine and sugar in the warm Giulia creame, cool to 25 °C and mix using a spatula.
Finally, add liquid cream to adjust the consistency
* in grams
Recipes on CAMEL TV - http://www.youtube.com/user/camelpasticceria
Three-chocolate
TRILOGY with Giulia creme
INGREDIENTS
Dark chocolate bavaroise
300 g Giulia creme
26g Sugar
180g Dark chocolate 70%
300 g Semi-whipped cream
4g Gelatine
20g Water for gelatine
300 g
26g
210g
300 g
5,5g
28g
Milk chocolate bavaroise
Giulia creme
Sugar
Milk chocolate 40%
Whipped cream
Gelatine
Water for gelatine
300 g
26g
240 g
300 g
6,5g
33g
15g
White chocolate bavaroise
Giulia creme
Sugar
White chocolate
Whipped cream
Gelatine
Water for gelatine
Aroma Più Vaniglia Tahiti
Decorate with white chocolate bavaroise
and chocolate icing
White chocolate bavaroise
Milk chocolate bavaroise
Dark chocolate bavaroise
Crema cacao liquor 70°
250g Sugar
300 g Water
100 g Crema Cacao 70°
METHOD:
For the three bavaroises, begin by
heating the Giulia creme to 40°,
dissolve the gelatine (previously
soaked in the water) in it and start
emulsifying with the chocolates.
When the mixture reaches
28/30°, lighten it with the lightlywhipped cream. Build the cake
by alternating layers of whippedsponge cake dampened with
Crema Cacao liquor and covered
with dark chocolate bavaroise.
Allow to cool a little.
Add another layer of dampened
sponge cake and pour over the
milk chocolate bavaroise. Allow to
cool slightly. Place the last layer
of dampened sponge cake and
pour over the white chocolate
bavaroise. Chill the cake. Once
the cake is cold, create a raised
decoration with the whitechocolate bavaroise using a no.4
round piping nozzle.
Freeze slightly. Spray the top
with a dark chocolate glaze and
fill the raised decoration with
Camel chocolate icing. Garnish
according to taste.
Chocolate sponge cake soaked
with crema cacao liquor
Recipes on CAMEL TV - http://www.youtube.com/user/camelpasticceria
MINI FLAN
chocolate mousse with pistachio
INGREDIENTS
Dark chocolate mousse
300 g Giulia creme
300g Dark chocolate (70%)
500g Whipped cream (70%)
Pistachio cream
750 g Giulia creme
280 g Pistachio paste
2g Gelatine
(ORO leaf gelatine)
10g Water to soften the gelatine
30g Sugar
METHOD:
Dark chocolate mousse
To make the mousse, heat the
chocolate to 40-50°C and the
Giulia creme to 40°C and begin
emulsifying. Add a little amount of
Giulia creme and start mixing with
a spatula.
A few lumps may form at first,
but they will blend in as you keep
mixing. Add more Giulia creme
and mix vigorously.
Position the beaters to the side
CUSTARD
of the bowl to avoid mixing in air
then add the rest of the Giulia cream. The mixture should be fluid
and glossy. When it has cooled
to about 30°C, lighten the mixture
with semi-whipped cream.
the fridge then fill it with pistachio
cream topped with a swirl of chocolate mousse. Sift icing sugar
over and garnish with pistachios.
Pistachio cream
Cut the gelatine leaves into small
pieces and leave them to absorb
all the water.
Heat the Giulia creme to 40°, to
the gelatine with the sugar and, if
needed, warm the mixture so the
gelatine dissolves completely.
Mix in the rest of the Giulia creme.
Pour the cream slowly onto the
pistachio paste. Stir delicately at
first to blend all the paste into the
cream, then mix vigorously.
The mixture will tend to separate,
but continue mixing and it will
become smooth.
Tip the mixture into a food mixer,
add the rest of the Giulia creme
and mix to a fluid, glossy consistency. Leave to set for 24 hours
at +4°C. Cool the mini-flan case in
(crema pasticcera)
INGREDIENTS
METHOD:
1000g Giulia creme
1000 g Milk
200 g Sugar
140 g Cornflour
10 g Aroma Più Tahiti
4g Salt
Sift the cornflour, add the sugar and
salt. Gradually add the milk and,
lastly, the Giulia cream. Mix thoroughly. Cook in the microwave or on
the hob to the optimal thickness.
Leave to cool. For chantilly creme
just add whipped cream to taste.
Camel Distillerie: Via della Roggia, 20 - Povoletto (UD) - Italia - Tel. +39 0432 664144 - Fax +39 0432 664147
www. cameldistillerie.it - www.bepitosolini.it - [email protected]
CAMEL TV CAMEL TV - http://www.youtube.com/user/camelpasticceria