Pyrite

Pyrite

Level:
Difficult

Orange Jam

Used products: Orange Jam

  • 50 g
    water
  • 450 g
    Fruit'Purée Concentrated orange Capfruit
  • 93 g
    sugar
  • 67 g
    glucose
  • 1 beans(s)
    vanilla bean
  • 1/2 zest
    orange zest
  • 1/4 spoon(s)
    baking soda
  • 6 g
    sugar
  • 6 g
    NH pectin
  • 1 g
    salt

Preparation: Orange Jam

Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
Whisk in sugar and pectin. Cook to 103°C.
Add salt and strain.

Coffee Ganache

Used products: Coffee Ganache

Preparation: Coffee Ganache

Heat coffee beans and crush.
Add to warmed cream and water. Steep for 5 min and strain.
Scale 190 g of coffee-infused cream, add butter and heat.
Temper in eggs and sugar, and cook to 80°C.
Strain over chocolate and trimoline. Mix smoothly together.

Almond Praline

Used products: Almond Praline

  • 400 g
    sugar
  • 100 g
    water
  • 1/2 beans(s)
    vanilla bean
  • 2 g
    salt
  • 600 g
    blanched almond (whole)

Preparation: Almond Praline

Mix water and sugar, and cook to 118°C.
Add vanilla and warmed almonds. Caramelise.
Spread out to cool and grind to paste with salt.

Almond Nougatine

Used products: Almond Nougatine

  • 200 g
    sugar
  • 20 g
    glucose
  • 130 g
    flaked almonds
  • 1 spoon(s)
    butter

Preparation: Almond Nougatine

Carmalise sugar and glucose.
Add sliced almonds and stir in butter.
Roll out until thin.