Used Cacao Barry products
Easter
Barre Snacking Blanc Feuilletine - Passion Coco
Level
level 3
Dosage
Recette pour 20 barres snacking de 25g
Used Cacao Barry products
Recipe components
Zephyr™ - Blanc Feuilletine™ Crunch
| Ingredients | Preparation |
|---|---|
| Melt at 45°C |
| Add |
Use table top method to crystallize at 24°C, then fill moulds with 10 g of mixture per bar. |
Passion Fruit Compote
| Ingredients | Preparation |
|---|---|
| Heat to 40°C |
| Mix together |
Pour into the passion fruit purée. Cook to 60° Brix. | |
Coconut Ganache
| Ingredients | Preparation |
|---|---|
| Boil |
| Add |
Leave the mixture to infuse for 30 minutes. | |
| Pass through a conical strainer and obtain |
| Add |
Heat the mixture to 80°C. | |
| Pour onto |
Leave to cool to 26°C and fill the bar. Seal with Zéphyr™ White Chocolate 24 hours later. | |
Decoration
Mix 90 g of alcohol with 10 g of edible gold dust. Use a brush to sprinkle some gold droplets into the polycarbonate Snacking Bar mould. Temper some yellowy-orange coloured cocoa butter in the bottom of the mould. Line mould with tempered Zéphyr™ White Chocolate. |
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