Cygnus
- Level:
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Difficult
- Makes:
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Recipe for 250 pieces
Passion fruit Ganache with mint
Used products: Passion fruit Ganache with mint
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4.4 ozwhipped cream
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5 leaf/leavesmint
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0.9 ozglucose
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1.8 ozpassion fruit paste
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0.5 ozbutter
Preparation: Passion fruit Ganache with mint
Bring cream, mint leaves, glucose, passion fruit paste and butter to a boil. Brew until about 30°C. Pour mixture through a sieve onto the pre-crystallised chocolates.
Caramel Yuzu Mandarin
Used products: Caramel Yuzu Mandarin
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8.8 ozsugar
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0.9 ozglucose
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7.1 ozwhipped cream
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1.1 ozmandarin juice
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0.7 ozyuzu juice
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1/2 piece(s)mandarines
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1/2 zestlemon
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0.0 grsalt
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2.6 ozbutter
Preparation: Caramel Yuzu Mandarin
Caramelize the sugar with glucose until you get a nice brown color. Deglaze with the cream, then with the mandarin juice and yuzu juice. Add the chopped orange and the lemon peel and salt. Infuse, pour the caramel through a sieve on pre-crystallised chocolate and butter.
Crispy Praliné
Used products: Crispy Praliné
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15.4 grVanilla Beans
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1.8 ozcornflakes
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1.8 ozgrilled hazelnuts
Preparation: Crispy Praliné
Melt the two chocolates, add the hazelnuts praline and the vanilla pod. Then the hazelnuts, the cornflakes well crushed.
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