Scarlet Fiore

Scarlet Fiore

Level:
Difficult

Chocolate Sablé

Used products: Chocolate Sablé

  • 7.1 oz
    Plugrá butter
  • 9.4 oz
    flour
  • 1.8 oz
    cocoa powder
  • 2.0 oz
    hazelnut flour
  • 1.8 oz
    icing sugar
  • 15.4 gr
    salt
  • 1.8 oz
    whole egg(s)

Preparation: Chocolate Sablé

Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined.
Add egg and blend into paste. Roll out and chill.

Caramel Jam

Used products: Caramel Jam

  • 1.8 oz
    glucose
  • 5.5 oz
    sugar
  • 2 beans(s)
    vanilla bean
  • 3.0 oz
    Plugrá butter
  • 7.1 oz
    cream
  • 1.8 oz
    water
  • 0.1 oz
    salt
  • 0.2 oz
    NH pectin

Preparation: Caramel Jam

Mix 5 g of sugar and pectin. Whisk into water and set aside.
Make dry caramel with glucose, sugar and vanilla beans.
Whisk butter into the caramel, and slowly add warmed cream.
Whisk in pectin and bring to a boil. Strain and pipe into shells.

Hibiscus Raspberry Gelée

Used products: Hibiscus Raspberry Gelée

  • 14.3 oz
    Fruit'Purée Raspberry Capfruit
  • 0.7 oz
    water
  • 3.4 oz
    sugar
  • 0.1 oz
    hibiscus tea
  • 0.3 oz
    silver gelatin leaves

Preparation: Hibiscus Raspberry Gelée

Bloom gelatine in water and squeeze dry.
Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes.
Strain over gelatine and blend until smooth.

Pâte Choux

Used products: Pâte Choux

  • 5.3 oz
    water
  • 5.3 oz
    Whole milk
  • 4.8 oz
    Plugrá butter
  • 1 beans(s)
    vanilla bean
  • 0.2 oz
    salt
  • 0.2 oz
    sugar
  • 7.1 oz
    flour
  • 0.2 oz
    whole egg(s)

Preparation: Pâte Choux

Mix water, milk, butter, sugar and salt, and bring to a boil.
Add flour and cook until dough forms a ball on the spoon.
Place in mixer and paddle to cool off slightly.
Slowly add eggs one at a time. Scrape in between each egg.
Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.

Chocolate Ganache

Used products: Chocolate Ganache

  • 5.3 oz
    cream
  • 0.9 oz
    glucose
  • 3.5 oz
    Cacao Barry® Or Noir™ chocolate Fiore

Preparation: Chocolate Ganache

Heat cream and glucose.
Pour over chocolate and blend until smooth.

Chocolate Crème

Used products: Chocolate Crème

  • 14.1 oz
    cream
  • 3.6 oz
    egg yolks
  • 1.2 oz
    sugar
  • pinch
    salt
  • 8.1 oz
    Cacao Barry® Or Noir™ chocolate Fiore
  • 3.5 oz
    Plugrá butter

Preparation: Chocolate Crème

Mix cream and salt, and heat.
Temper in egg yolks and sugar, and cook until slightly thick.
Strain over chocolate and blend until smooth.
Add butter and blend until smooth.

Flourless Chocolate Sponge

Used products: Flourless Chocolate Sponge

  • 6.3 oz
    Cacao Barry® Or Noir™ chocolate Fiore
  • 3.0 oz
    Plugrá butter
  • 6.3 oz
    egg white
  • pinch
    salt
  • 1.8 oz
    sugar
  • 2.5 oz
    egg yolks

Preparation: Flourless Chocolate Sponge

Melt together butter and chocolate, and set aside.
Whip egg whites and slowly add sugar.
Fold in egg yolks.
Fold egg mixture into chocolate mixture.
Pipe into shell and bake at 175°C for 5 minutes.