Barre Snacking Blanc Feuilletine - Passion Coco

Barre Snacking Blanc Feuilletine - Passion Coco

Level:
Difficult
Makes:
Recette pour 20 barres snacking de 25g

Zephyr™ - Blanc Feuilletine™ Crunch

Used products: Zephyr™ - Blanc Feuilletine™ Crunch

Preparation: Zephyr™ - Blanc Feuilletine™ Crunch

Melt at 45°C

Used products: Zephyr™ - Blanc Feuilletine™ Crunch

  • 7.1 oz
    FNW-BLFE

Preparation: Zephyr™ - Blanc Feuilletine™ Crunch

Add

Used products: Zephyr™ - Blanc Feuilletine™ Crunch

Preparation: Zephyr™ - Blanc Feuilletine™ Crunch

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

Passion Fruit Compote

Used products: Passion Fruit Compote

  • 4.4 oz
    passion fruit puree
  • 2.3 oz
    water

Preparation: Passion Fruit Compote

Heat to 40°C

Used products: Passion Fruit Compote

  • 0.1 oz
    yellow pectin
  • 3.2 oz
    fine sugar

Preparation: Passion Fruit Compote

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

Used products: Coconut Ganache

  • 4.4 oz
    35% cream

Preparation: Coconut Ganache

Boil

Used products: Coconut Ganache

  • 0.9 oz
    grated coconut

Preparation: Coconut Ganache

Add

Leave the mixture to infuse for 30 minutes.

Used products: Coconut Ganache

  • 3.2 oz
    coconut infusion

Preparation: Coconut Ganache

Pass through a conical strainer and obtain

Used products: Coconut Ganache

  • 0.4 oz
    sorbitol powder
  • 1.1 oz
    fresh butter

Preparation: Coconut Ganache

Add

Heat the mixture to 80°C.

Used products: Coconut Ganache

Preparation: Coconut Ganache

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.