Origins ch3

Origins ch3


Lemon Passion Vanilla Ganache

Used products: Lemon Passion Vanilla Ganache

Preparation: Lemon Passion Vanilla Ganache

Infuse heavy cream 35%, vanilla bean and Meyer lemon zest.

Steep for 30 minutes, strain, reserve.

Mix lemon-vanilla infusion with the rest of the ingredients to have an homogenous texture.

Pipe in the casted mould.

Toasted Hazelnut Praline

Used products: Toasted Hazelnut Praline

  • 195 g
    Piedmont hazelnuts, chopped
  • 169 g
    granulated sugar
  • 72 g
  • 5 g

Preparation: Toasted Hazelnut Praline

Toast the piedmont hazelnuts.

Cook the sugar at 120° C.

Add the nuts and caramelize.

Set aside to cool.

Blend in the Thermomix until you get fine granules.

Hazelnut Praline

Preparation: Hazelnut Praline

Cook the toasted hazelnut praline with Cacao Barry – Pure Hazelnut Paste (100%).

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Toast the Soba-Cha tea for 3 Minutes at 350°F, blend and sift into a fine powder.

Mix all ingredients together to have a homogenous texture.