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Strawberry coconut praline
Ingredients:
- Dark couverture Excellence
- Milk couverture Lactée Supérieure
Strawberry pâte de fruit
Makes 10 moulds of 24
| Preparation | Ingredients |
| Mix | 500 g Strawberry purée |
| with | 6 g pectin
80 g sugar |
| Bring the mixture to the boil, add | 500 g sugar
300 g glucose |
| Cook until 102°C and add | 7 g tartaric acid |
| Pour the mixture onto a sheet tray and let it cool. | |
| Take the mass and mix in the electric mixer to soften. | |
| Place the mixture in a piping bag and pipe 1/2 the chocolate shells. |
Coconut ganache
| Preperation | Ingredients |
| Mix the pectin and some of the sugar together. | 5 g pectin
100 g sugar |
| Add into the cold | 500 g coconut purée |
| Bring the mixture to the boil. | |
| Add the rest of the sugar and cook to 103°C. | |
| Let it cool to 90°C, pour over the chocolates and mix well. | |
| Place the mixture in a piping bag and pipe into chocolate
shells
over the strawberry pâte de fruit. |
Use Excellence chocolate for the chocolate shells.