Futuristic seed
- Level:
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Difficult
- Makes:
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Recipe for 36 portions
Hazelnut crunch
Used products: Hazelnut crunch
Preparation: Hazelnut crunch
Melt Ambre java and hazelnut praline. Add Pailleté Feuilletine and orange zest. Use at 28℃. Roll out until 3mm and cut into (2.5 cm diameter) round.
Orange coulis
Used products: Orange coulis
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10 gSugar
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50 gCorn syrup
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90 gOrange juice
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1Orange zest
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3 gCoriander seed powder
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15 gBoiron orange concentrate
Preparation: Orange coulis
Boil all ingredients (except coriander seed powder) for 4 mins. Add orange concentrate. Cool to 18℃ and use.
Orange and coriander seed ganache
Used products: Orange and coriander seed ganache
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320 gCream 35% fat
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13,5 gOrange concentrate
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2,5Spices blend of nutmeg, cardamom, cinnamon, orange zest
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107 gCorn syrup
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24 gCoriander seed powder
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20 gButter
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3 gGrand marnier
Preparation: Orange and coriander seed ganache
Melt ambre java and fleur de cao together in a bowl. Boil cream, orange concentrate, corn syrup and coriander seed powder to 40℃. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use 26-28℃.
Chocolate shell
Used products: Chocolate shell
Preparation: Chocolate shell
Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.
Cocoa butter colours
Used products: Cocoa butter colours
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Peach(es)
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3 gYellow food coloring
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1,5 gWhite food colouring
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50 gCocoa butter
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3 gGreen food coloring
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1 gWhite food colouring
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50 gCocoa butter
Preparation: Cocoa butter colours
Melt and use at 28℃.
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