Heliamphora
- Level:
-
Difficult
Crunchy Sablée
Used products: Crunchy Sablée
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63 gbutter
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100 gicing sugar
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1 piece(s)vanilla bean pulp
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1 gHimalayan salt
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25 gegg white
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0.5 gbaking powder
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100 gpastry 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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150 gPRN-PIE502BY
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15 gNCB-HD703-BY
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19 gsablée
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5 gfreshly 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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80 gcaster sugar
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50 gisomalt
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25 gbutter
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50 gcream
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50 gfresh lemon juice
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25 gfresh lemon juice
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75 gglucose
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2 piece(s)vanilla bean pulp
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1 gHimalayan salt
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8 glemon zest
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35 gNCB-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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113 gmilk
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38 gcream
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7 gsorbitol
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11 gglucose
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14 gfreshly ground coffee beans origin Mexico
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26 gbutter
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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100 ggreen coloured cocoa butter
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100 gwhite coloured cocoa butter
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100 gCLR-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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