Palet des Anges
- Level:
-
Difficult
Pâte Sablée
Used products: Pâte Sablée
-
3.5 ozwhole egg(s)
-
1.1 lbflour
-
6.7 ozicing sugar
-
2.1 ozalmond powder
-
10.6 ozbutter
Preparation: Pâte Sablée
Mix together all ingredients.
Roll out dough until 0.3 mm thick.
Cut into 6-cm diameter circle with cutter and bake in oven at 160°C for 15 minutes.
Strawberry Jelly Heart
Used products: Strawberry Jelly Heart
-
6.3 ozFruit'Purée Strawberry Capfruit
-
1.1 ozglucose
-
1.6 ozsugar
-
0.1 ozpectin
Preparation: Strawberry Jelly Heart
Heat together Fruit'Purée Strawberry Capfruit and glucose to 60°C.
Mix together sugar and pectin, and add.
Heat up to 103°C and pipe small amount into centre of pâte sablée.
Yuzu-Caramel Ganache
Used products: Yuzu-Caramel Ganache
-
3.5 ozsugar
-
2.1 ozglucose syrup
-
1.8 ozwater
-
1.4 ozbutter
-
4.9 ozFruit'Purée Yuzu Capfruit
-
1 piece(s)vanilla bean
Preparation: Yuzu-Caramel Ganache
Make caramel with sugar and glucose syrup.
Heat together water, butter, Fruit'Purée Yuzu Capfruit and vanilla, and deglaze caramel with it.
Leave to cool to 85°C, strain into chocolate and emulsify with hand blender.
Leave to cool to 25°C and pipe around strawberry jelly centre in pâte sablée.
Green Oolong Tea Ganache
Used products: Green Oolong Tea Ganache
-
2.1 ozsugar
-
4.4 ozglucose syrup
-
1.1 ozbutter
-
0.7 ozOolong tea
-
0.2 ozpectin
-
1.0 lb35% cream
Preparation: Green Oolong Tea Ganache
Mix together cream and oolong tea, and leave to infuse for 24 hours.
Add glucose and heat to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 85°C.
Strain onto chocolate, butter and cocoa butter, and emulsify with hand blender.
Leave to cool to 30°C and pipe around yuzu-caramel ganache in pâte sablée.
Cover with pâte sablée and dip into tempered Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa mixed with chopped hazelnuts.
Comments