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Recipe Step by Step
Step01
GANACHE DULCEY
660gDULCEY 32%
310g Fresh cream 35%
150g Syrup of glucose
50g Butter
4g Salt flakes
Boil the whipping with glucose syrup. Gradually pour the mixture over the melted chocolate, to create a elastic, smooth, glossy core of a well started emulsion. As soon as the ganache is 35°C add in the salt grains and the diced butter into the mix, blend until smooth.
Step02
PATE DE FRUIT - APRICOT VANILLA
450g Apricot pulp
2g Tahiti vanilla bean pod
50pc Caster sugar
10g SOSA yellow pectin
395g Isomalt
95g Syrup of glucose
8g Citric acid
8g Kirsh
Heat the Apricot fruit pulp and the scraped vanilla beans to 40°C. While stirring the mixture add in the small quantity of sugar and the pectin. Boil, then add in the isomalt sugar.
Reboil and then add in the glucose syrup. Cook to between 64° brix on the refractometer or 104°C on the thermometer.
Once cooked, add the citric acid and the kirsch.
Pour immediately. allow it to set and mix before piping inside the mold.
Reboil and then add in the glucose syrup. Cook to between 64° brix on the refractometer or 104°C on the thermometer.
Once cooked, add the citric acid and the kirsch.
Pour immediately. allow it to set and mix before piping inside the mold.
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