4 Lotus Flowers

4 Lotus Flowers

Level:
Difficult

Chocolate Speculoos 180 g/tray

Used products: Chocolate Speculoos 180 g/tray

  • 2.7 oz
    butter
  • 3.2 oz
    brown sugar
  • 5.4 oz
    flour
  • 0.5 oz
    milk
  • 15.4 gr
    salt
  • 1.0 oz
    DCP-22GT-BY

Preparation: Chocolate Speculoos 180 g/tray

Mix together all ingredients and homogenise.
Strain onto tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.

Chocolate Biscuit 650 g/tray

Used products: Chocolate Biscuit 650 g/tray

Preparation: Chocolate Biscuit 650 g/tray

Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and add to cocoa mass mixture.
Bake at 170°C for 8 minutes.

Crunchy Chocolate Speculoos Praliné 25 g/piece

Used products: Crunchy Chocolate Speculoos Praliné 25 g/piece

Preparation: Crunchy Chocolate Speculoos Praliné 25 g/piece

Mix together chocolate speculoos and praliné.
Melt together butter, cocoa butter and chocolate at 45°C.
Pour onto praliné mixture and homogenise.

‘4 Flowers’ Compote 20 g/piece

Used products: ‘4 Flowers’ Compote 20 g/piece

  • 3.2 oz
    passion fruit puree
  • 3.2 oz
    mango puree
  • 5.6 oz
    Banana purée
  • 1/2 beans(s)
    Bora Bora vanilla
  • 0.7 oz
    glucose syrup DE 40
  • 1.4 oz
    sugar
  • 0.4 oz
    NH pectin

Preparation: ‘4 Flowers’ Compote 20 g/piece

Mix together all Purees and vanilla.
Add glucose and heat.
Add sugar and pectin, and heat to 65°C.
Mix well and leave to rest in freezer until moment of use.

Passion Fruit Mango Diplomat Crème 30 g/piece

Used products: Passion Fruit Mango Diplomat Crème 30 g/piece

  • 3.5 oz
    passion fruit puree
  • 6.7 oz
    mango puree
  • 1/2 beans(s)
    Bora Bora vanilla
  • 2.0 oz
    egg yolks
  • 2.0 oz
    sugar
  • 1.0 oz
    starch
  • 1.4 oz
    butter
  • 2
    gelatin leaves
  • 6.0 oz
    whipped cream 35%

Preparation: Passion Fruit Mango Diplomat Crème 30 g/piece

Boil together all purees. Add vanilla and leave to infuse.
Blanch together sugar, egg yolks and starch.
Remove vanilla from boiling fruit purees and pour latter onto blanched mixture.
Cook cream for 2 minutes, and add butter and pre-hydrated gelatine leaves.
Leave to cool on film-wrapped tray.
When cool, whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Chocolate Ocoa™ 70% Diplomat

Used products: Chocolate Ocoa™ 70% Diplomat

Preparation: Chocolate Ocoa™ 70% Diplomat

Blanch together sugar, egg yolks and starch.
Bring milk to a boil and pour onto blanched mixture.
Cook cream for 2 minutes, and add hydrated gelatine leaves and chocolate.
Leave to cool on a film-wrapped tray.
Whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Assembly

When cool, cut chocolate biscuit into desired shape and place into equally sized frame.
Spread crunchy chocolate speculoos praliné onto chocolate biscuit and freeze.
Unmould, pipe passion fruit mango diplomat crème around biscuit edges with small piping bag and pipe chocolate diplomat onto biscuit centre.
Cover with thin layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and repeat piping steps.
Cover with thin, ‘open-worked’ layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and pipe ‘4 flowers’ compote into the centre.