Palet des Anges

Snack

Palet des Anges

Created by
  • Andrey Kanakin
    Russian finalist at the World Chocolate Masters 2015, works at chocolate boutique French Kiss
Level
level 3
Recipe components

Pâte Sablée

IngredientsPreparation
  • 100g
    whole egg(s)
  • 500g
    flour
  • 190g
    icing sugar
  • 60g
    almond powder
  • 300g
    butter

Mix together all ingredients.
Roll out dough until 0.3 mm thick.
Cut into 6-cm diameter circle with cutter and bake in oven at 160°C for 15 minutes.

Strawberry Jelly Heart

IngredientsPreparation
  • 180g
    Fruit'Purée Strawberry Capfruit
  • 30g
    glucose
  • 45g
    sugar
  • 4g
    pectin

Heat together Fruit'Purée Strawberry Capfruit and glucose to 60°C.
Mix together sugar and pectin, and add.
Heat up to 103°C and pipe small amount into centre of pâte sablée.

Yuzu-Caramel Ganache

IngredientsPreparation
  • 100g
    sugar
  • 60g
    glucose syrup
  • 50g
    water
  • 40g
    butter
  • 140g
    Fruit'Purée Yuzu Capfruit
  • 1piece(s)
    vanilla bean

Make caramel with sugar and glucose syrup.
Heat together water, butter, Fruit'Purée Yuzu Capfruit and vanilla, and deglaze caramel with it.
Leave to cool to 85°C, strain into chocolate and emulsify with hand blender.
Leave to cool to 25°C and pipe around strawberry jelly centre in pâte sablée.

Green Oolong Tea Ganache

IngredientsPreparation

Mix together cream and oolong tea, and leave to infuse for 24 hours.
Add glucose and heat to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 85°C.
Strain onto chocolate, butter and cocoa butter, and emulsify with hand blender.
Leave to cool to 30°C and pipe around yuzu-caramel ganache in pâte sablée.
Cover with pâte sablée and dip into tempered Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa mixed with chopped hazelnuts.