Patte d'ours

Patte d'ours

Level:
Difficult
Makes:
48 servings

Ganache Alto El Sol

Used products: Ganache Alto El Sol

Preparation: Ganache Alto El Sol

1. Boil the cream with the glucose.
2. Pour on the chocolate and emulsify.

Lemon jelly

Used products: Lemon jelly

  • 1.4 oz
    lemon concentrate puree
  • 0.2 oz
    glucose
  • 1.2 oz
    sugar
  • 15.4 gr
    pectin

Preparation: Lemon jelly

1. Cook the purée and the glucose to a boil.
2. Add the sugar and the pectine.
3. Cook to 106°C.

Assembly

Preparation: Assembly

1. Mold the praline shell with Ocoa™ dark chocolate couverture.
2. Pipe the ganache in the chocolate shells.
3. Pipe the lemon jelly over the ganache.
4. Pipe in the praliné noisettes.
5. Close with a thin layer of chocolate.