Imperial Jasmine tea Alunga™
- Level:
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Easy
- Makes:
-
Recipe for approx. 4 mini bonbon log moulds
Imperial Jasmine tea Alunga™
Used products: Imperial Jasmine tea Alunga™
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330 gjasmine tea
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80 ginvert sugar
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70 gglucose syrup DE 60
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100 gdextrose
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1 gsalt
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200 ganhydrous butter
Preparation: Imperial Jasmine tea Alunga™
Prepare an infusion with 500 g of hot water and 70 g Imperial Jasmine tea. Steep for four minutes and then filter.
Weigh out the 330 g required for the recipe and dissolve the sugars and salt in the infusion.
When the temperature of the liquid reaches 25-30º C, pour it over the couverture combined with the anhydrous butter and previously melted at 45º C.
Emulsify well and pre-set at a temperature of 28º C.
Black paint
Used products: Black paint
Preparation: Black paint
Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.
Assembly
Used products: Assembly
Preparation: Assembly
Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Lactée Barry 35.3% cocoa milk chocolate couverture.
Add the truffle filling when it reaches 28º C.
Allow to set for a few hours and then seal the base with milk chocolate couverture.
Unmould and reserve.
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