Pyrite
- Level:
-
Difficult
Orange Jam
Used products: Orange Jam
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50 gwater
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450 gFruit'Purée Concentrated orange Capfruit
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93 gsugar
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67 gglucose
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1 beans(s)vanilla bean
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1/2 zestorange zest
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1/4 spoon(s)baking soda
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6 gsugar
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6 gNH pectin
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1 gsalt
Preparation: Orange Jam
Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
Whisk in sugar and pectin. Cook to 103°C.
Add salt and strain.
Coffee Ganache
Used products: Coffee Ganache
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100 gcoffee beans
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150 gwater
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150 gcream
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50 gbutter
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50 gglucose
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25 ginvert sugar
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275 g
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75 gwhole egg(s)
Preparation: Coffee Ganache
Heat coffee beans and crush.
Add to warmed cream and water. Steep for 5 min and strain.
Scale 190 g of coffee-infused cream, add butter and heat.
Temper in eggs and sugar, and cook to 80°C.
Strain over chocolate and trimoline. Mix smoothly together.
Almond Praline
Used products: Almond Praline
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400 gsugar
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100 gwater
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1/2 beans(s)vanilla bean
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2 gsalt
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600 gblanched almond (whole)
Preparation: Almond Praline
Mix water and sugar, and cook to 118°C.
Add vanilla and warmed almonds. Caramelise.
Spread out to cool and grind to paste with salt.
Almond Nougatine
Used products: Almond Nougatine
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200 gsugar
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20 gglucose
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130 gflaked almonds
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1 spoon(s)butter
Preparation: Almond Nougatine
Carmalise sugar and glucose.
Add sliced almonds and stir in butter.
Roll out until thin.
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