Mini Bonbon Hazelnut Praliné - Yuzu Marmalade
- Level:
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Easy
Yuzu marmalade
Used products: Yuzu marmalade
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5.3 ozyuzu
Preparation: Yuzu marmalade
Pierce yuzu and poach yuzu in salt water in order to remove bitterness
Used products: Yuzu marmalade
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0.5 ozsugar
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0.1 ozNH pectin
Preparation: Yuzu marmalade
Mix together
Used products: Yuzu marmalade
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2.5 ozcane sugar
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1.4 ozglucose
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0.1 ozcitric acid solution
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0.2 ozyuzu zest
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0.7 ozyuzu juice
Preparation: Yuzu marmalade
Once yuzu are poached, cut in half, remove heart and seeds. Blend yuzu, sugar, pectin, and all remaining ingredients in Robot Coupe to marmalade consistency
Vacuum seal and poach at 90°C (194°F) in thermocirculator until cooked.
Morella Origin Hazelnuts Praliné
Used products: Morella Origin Hazelnuts Praliné
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1.8 oz
Preparation: Morella Origin Hazelnuts Praliné
Melt together
Used products: Morella Origin Hazelnuts Praliné
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0.3 oz0% fat powdered milk
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7.9 ozPRN-PIE502BY
Preparation: Morella Origin Hazelnuts Praliné
Mix
Crystallise hazelnut praline two ways:
1/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter together. Mix milk powder and Praliné 55% Noisettes Piémont. Mix the chocolate and praliné and use table top method to crystallise.
2/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter, crystallize. Mix milk powder and Praliné 55% Noisettes Piémont. With paddle attachment, add crystallized chocolate / cocoa butter. Pour in the praliné while mixing.
Assembly
Spray chocolate shell with crystallised coloured cocoa butter.
Used products: Assembly
Preparation: Assembly
Mould shell with crystallised Harmonie Lactée Milk Chocolate.
Pipe a small amount of yuzu marmalade at bottom of shell.
Pipe crystallised Morella Origin Hazelnuts Praliné on top. Let it set.
Close shell with crystallised Harmonie Lactée Milk Chocolate and unmould.
Advice: you can substitute yuzu by lemon (with the same proportions).
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