Barre Snacking Blanc Feuilletine - Passion Coco

Used Cacao Barry products
Easter

Barre Snacking Blanc Feuilletine - Passion Coco

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Dosage
Recette pour 20 barres snacking de 25g
Used Cacao Barry products
Recipe components

Zephyr™ - Blanc Feuilletine™ Crunch

IngredientsPreparation

Melt at 45°C

  • 200g
    Blanc Feuilletine™

Add

Use table top method to crystallize at 24°C, then fill moulds with 10 g of mixture per bar.

Passion Fruit Compote

IngredientsPreparation
  • 125g
    passion fruit puree
  • 65g
    water

Heat to 40°C

  • 4g
    yellow pectin
  • 90g
    fine sugar

Mix together

Pour into the passion fruit purée. Cook to 60° Brix.
Leave to cool to 20°C, then fill 2/3 of each bar.

Coconut Ganache

IngredientsPreparation
  • 125g
    35% cream

Boil

  • 25g
    grated coconut

Add

Leave the mixture to infuse for 30 minutes.

  • 90g
    coconut infusion

Pass through a conical strainer and obtain

  • 10g
    sorbitol powder
  • 30g
    fresh butter

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.