Coexistence
- Level:
-
Difficult
Chocolate Sablé
Used products: Chocolate Sablé
-
7.9 ozfermented butter
-
0.1 ozsalt
-
0.9 ozsugar
-
2.1 oztrehalose
-
1.4 ozwhole egg(s)
-
0.1 ozconcentrated vanilla extract
-
10.4 ozT45 flour
-
2.1 ozalmond powder
-
0.1 ozbaking powder
-
0.7 oz
Preparation: Chocolate Sablé
Mix together all ingredients.
Roll dough until 3 mm thick and store in refrigerator.
When cool, crumble, add to mould and bake.
Poire Pomme Sauté
Used products: Poire Pomme Sauté
-
7.1 ozpear cubes
-
7.1 ozdiced apples
-
1.2 ozpear Williams (large)
-
0.4 ozpear nectar Toque Blanche
-
2cinnamon stick
-
1Tonka beans
-
1 beans(s)Tahitian vanilla
-
0.7 ozunsalted butter
-
2.3 ozsugar
-
2.3 oztrehalose
-
0.2 ozNH pectin
-
1.3 ozyuzu puree
-
0.6 ozhoney
-
0.7 ozCalvados
Preparation: Poire Pomme Sauté
Mix together pear cubes, apple cubes, Williams pears, Toque Blanche pear nectar, cinnamon, tonka beans and vanilla, and heat in microwave.
Mix together with honey in saucepan, and add sugar, trehalose and pectin.
Add butter and emulsify.
Add yuzu puree and calvados.
Pour into mould.
Caramel Ganache
Used products: Caramel Ganache
-
2.6 ozsugar
-
4.6 oz35% cream
-
0.2 ozglucose
-
1.6 ozCHM-Q3720
-
1.1 ozsalted butter
Preparation: Caramel Ganache
Make caramel with sugar and glucose.
Deglaze with heated cream and emulsify.
Add butter, pour onto chocolate and emulsify.
Chocolate Chiboust
Used products: Chocolate Chiboust
-
4.2 ozmilk
-
4.2 oz35% cream
-
2.8 ozsweetened egg yolks
-
0.4 ozT45 flour
-
7.1 ozegg white
-
2.4 ozsugar
-
0.8 ozwater
-
0.1 ozstabiliser C-300
-
0.2 ozsugar
-
0.3 ozpowdered gelatin
-
1.7 ozwater
-
1.2 ozCHM-Q3720
Preparation: Chocolate Chiboust
Make pastry cream with milk, cream, egg yolks and cake flour.
Hydrate gelatine powder in 49 g of water and add.
Add chocolate.
Make Italian meringue with egg whites, sugar, 22 g of water and stabiliser.
Mix gently and pour into mould.
Chocolate decoration
Used products: Chocolate decoration
-
Q.S.green colourant powder
Preparation: Chocolate decoration
Pre-crystallise chocolate and pour into mould.
Spray colouring.
Caramel
Used products: Caramel
-
sugar
-
icing sugar
Preparation: Caramel
Heat together.
Assembly
Pipe caramel ganache onto chocolate sablé.
Place moulded poire pomme sauté and chocolate chiboust on top.
Caramelise surface of chocolate chiboust.
Pipe caramel ganache on top and place chocolate decoration.
Comments