Origins ch3
- Level:
-
Difficult
Lemon Passion Vanilla Ganache
Used products: Lemon Passion Vanilla Ganache
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4.9 ozHeavy cream 35%
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4Vanilla bean
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0.3 ozMeyer lemon zest
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4.2 ozLemon vanilla infusion
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4.2 ozPassion fruit puree la frutière
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0.8 ozGlucose syrup
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0.7 ozInverted sugar
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0.7 ozButter
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
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6.9 ozPiedmont hazelnuts, chopped
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6.0 ozGranulated sugar
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2.5 ozWater
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0.2 ozSalt
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
Used products: Hazelnut Praline
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8.5 ozToasted hazelnut praline
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0.2 ozSoba-cha tea
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.
Chocolate Shell
Used products: Chocolate Shell
Preparation: Chocolate Shell
Spray bonbon mould with the colored Cocoa Butter. Melt and temper with Cacao Barry Ghana “Origine” Milk Couverture 40% and the Cacao Barry Cocoa Butter 100% Mini Pistoles. Cast moulds and fill with praline and ganache.
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