Urban leaves

Level:
Makes:
Recipe for 30 pieces

Vanilla Alto el Sol Ganache

Used products: Vanilla Alto el Sol Ganache

Preparation: Vanilla Alto el Sol Ganache

Heat cream, glucose syrup and vanilla pad. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Molleaux Chocolate Biscuit

Used products: Molleaux Chocolate Biscuit

Preparation: Molleaux Chocolate Biscuit

Whip together almond powder and icing sugar. Whip egg whites and refined sugar and add Cacao Barry chocolate with the flour. Melt and add Cacao Barry chocolate, butter and grapefruit seed oil. Put in moulds and cook at 180°C for 10 minutes. Let it cool and set aside until use.

Pasion fruit and Mascarpone cream

Used products: Pasion fruit and Mascarpone cream

Preparation: Pasion fruit and Mascarpone cream

Mix cream by hand. Mix milk with mixer and strain. Cook egg yolk, refined sugar, vanilla pod, passion fruit puree and lime zest until 82°C. Add Cacao Barry chocolates, mascarpone cheese and gelatin mass. Emulsify with a hand mixer, let it cool until use.

Kaffir Tropical gelée

Used products: Kaffir Tropical gelée

  • 4.2 oz
    mango puree
  • 4.2 oz
    passion fruit puree
  • 4.6 oz
    coconut puree
  • 0.7 oz
    yuzu juice
  • 0.1 oz
    lime zest
  • 0.1 oz
    Kaffir leaves
  • 1.8 oz
    Refined sugar
  • 15.4 gr
    Vanilla pod
  • 1.3 oz
    gelatin mass

Preparation: Kaffir Tropical gelée

Heat together ingredients. Add and dissolve gelatin mass. Add chopped bananas. Let it cool and set aside until use.

Citronella whipped Ganache part 1

Used products: Citronella whipped Ganache part 1

Preparation: Citronella whipped Ganache part 1

Heat mango puree. Heat cream and strain glucose syrup, inverted sugar and citronella leaves. Add Cacao Barry chocolate and mix with hand mixer.

Nuts crunchy base

Used products: Nuts crunchy base

Preparation: Nuts crunchy base

Heat mango puree. Melt Cacao Barry Ghana chocolate with cocoa butter. Add Cacao Barry Pailleté Feuilletine, finely chopped toasted pecan nuts and finely chopped toasted hazelnuts. Mix and laminated to 2mm let it cool in freezer. Cut circles 3cm and use for base of the moist cake

Mango opaline

Used products: Mango opaline

  • 4.2 oz
    mango puree
  • 9.5 oz
    fondant
  • 4.8 oz
    glucose syrup
  • 5.7 oz
    Isomalt powder
  • 6.3 oz
    Mango lyo powder

Preparation: Mango opaline

Heat mango puree. Make a caramel by heating fondant, glucose syrup, isomalt powder and mango lyo powder to 160°C. Extend in silpat and let cool. Make powder with food processor. Sprinkle in a stencil and cook in the oven at 160°C  for 5 minutes.