Palet des Anges

Used Cacao Barry products
Snack

Palet des Anges

Created by
  • Andrey Kanakin
    Russian finalist at the World Chocolate Masters 2015, works at chocolate boutique French Kiss
Level
level 3
Used Cacao Barry products
Recipe components

Pâte Sablée

IngredientsPreparation
  • 100g
    whole egg(s)
  • 500g
    flour
  • 190g
    icing sugar
  • 60g
    almond powder
  • 300g
    butter

Mix together all ingredients.
Roll out dough until 0.3 mm thick.
Cut into 6-cm diameter circle with cutter and bake in oven at 160°C for 15 minutes.

Strawberry Jelly Heart

IngredientsPreparation
  • 180g
    Fruit'Purée Strawberry Capfruit
  • 30g
    glucose
  • 45g
    sugar
  • 4g
    pectin

Heat together Fruit'Purée Strawberry Capfruit and glucose to 60°C.
Mix together sugar and pectin, and add.
Heat up to 103°C and pipe small amount into centre of pâte sablée.

Yuzu-Caramel Ganache

IngredientsPreparation
  • 100g
    sugar
  • 60g
    glucose syrup
  • 50g
    water
  • 40g
    butter
  • 140g
    Fruit'Purée Yuzu Capfruit
  • 1piece(s)
    vanilla bean

Make caramel with sugar and glucose syrup.
Heat together water, butter, Fruit'Purée Yuzu Capfruit and vanilla, and deglaze caramel with it.
Leave to cool to 85°C, strain into chocolate and emulsify with hand blender.
Leave to cool to 25°C and pipe around strawberry jelly centre in pâte sablée.

Green Oolong Tea Ganache

IngredientsPreparation
  • 60g
    sugar
  • 125g
    glucose syrup
  • 15g
    Deodorized Cocoa Butter
  • 30g
    butter
  • 20g
    Oolong tea
  • 6g
    pectin
  • 450g
    35% cream

Mix together cream and oolong tea, and leave to infuse for 24 hours.
Add glucose and heat to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 85°C.
Strain onto chocolate, butter and cocoa butter, and emulsify with hand blender.
Leave to cool to 30°C and pipe around yuzu-caramel ganache in pâte sablée.
Cover with pâte sablée and dip into tempered Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa mixed with chopped hazelnuts.