Heliamphora
- Level:
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Difficult
Crunchy Sablée
Used products: Crunchy Sablée
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2.2 ozbutter
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3.5 ozicing sugar
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1 piece(s)vanilla bean pulp
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15.4 grHimalayan salt
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0.9 ozegg white
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7.7 grbaking powder
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3.5 ozpastry flour
Preparation: Crunchy Sablée
Mix together butter, sugar, salt and vanilla until creamy.
Sieve together flour and baking powder, and add.
Add egg whites and mix gently.
Line in 2-mm frame and bake at 155°C for 12 minutes.
Leave to cool and pulverise.
Crispy Praliné
Used products: Crispy Praliné
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5.3 ozPRN-PIE502BY
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0.5 ozNCB-HD703-BY
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0.7 ozsablée
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0.2 ozfreshly ground coffee beans origin Mexico
Preparation: Crispy Praliné
Temper together praliné, cocoa butter and chocolate.
Add sablée and ground coffee.
Apply immediately.
Lemon-Vanilla Caramel
Used products: Lemon-Vanilla Caramel
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2.8 ozcaster sugar
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1.8 ozisomalt
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0.9 ozbutter
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1.8 ozcream
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1.8 ozfresh lemon juice
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0.9 ozfresh lemon juice
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2.6 ozglucose
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2 piece(s)vanilla bean pulp
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15.4 grHimalayan salt
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0.3 ozlemon zest
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1.2 ozNCB-HD703-BY
Preparation: Lemon-Vanilla Caramel
Make caramel with caster sugar and isomalt, and deglaze with butter.
Boil together cream, 50 g of lemon juice, salt, glucose and vanilla.
Add to caramel and heat up to 103°C.
Add all remaining ingredients and mix well.
Strain mixture and leave to cool.
Coffee Ganache
Used products: Coffee Ganache
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4.0 ozmilk
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1.3 ozcream
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0.2 ozsorbitol
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0.4 ozglucose
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0.5 ozfreshly ground coffee beans origin Mexico
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0.9 ozbutter
Preparation: Coffee Ganache
Heat together milk, cream, sorbitol, glucose and coffee at 70°C.
Strain onto chocolate, mix well and add butter at 35°C.
Mix well and store.
Finishing and assembly:
Used products: Finishing and assembly:
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3.5 ozgreen coloured cocoa butter
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3.5 ozwhite coloured cocoa butter
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3.5 ozCLR-REDBU01
Preparation: Finishing and assembly:
Spray moulds with coloured cocoa butter and leave to set in wine cooler.
Temper chocolate and coat moulds.
Make decorations with tempered chocolate.
Add layer of crunchy praliné to moulds.
Add layer of coffee ganache to moulds.
Add layer of lemon-vanilla caramel to moulds.
Leave to set in wine cooler, unmould and decorate.
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