Lotus Leaf
- Level:
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Difficult
Pastry Gun Sparkly Green
Used products: Pastry Gun Sparkly Green
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50 gNCB-HD703-BY
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2 gfat-soluble green colouring
Preparation: Pastry Gun Sparkly Green
Melt together all ingredients at 45°C.
Leave to cool to 26°C and spray thinly into moulds.
Turn upside down to remove excess chocolate and leave to crystallize.
Hazelnut Praliné
Used products: Hazelnut Praliné
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25 gPiémont hazelnuts
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25 gsugar
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8 gwater
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0.5 gsalt
Preparation: Hazelnut Praliné
Roast hazelnuts at 150°C for 15 minutes.
Mix together sugar, salt and water, and heat up to 120°C.
Add hazelnuts and make into grainy mixture.
Caramelise and pour onto tray. Leave to cool and crush slightly.
Crunchy Hazelnut Praliné 100 g/tray
Used products: Crunchy Hazelnut Praliné 100 g/tray
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35 gNPN-HA1BY
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47 ghazelnut praliné
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20 gNCB-HD703-BY
Preparation: Crunchy Hazelnut Praliné 100 g/tray
Mix together hazelnut praliné and hazelnut paste.
Melt cocoa butter at 45°C and add.
Ganache Passion Fruit Banana Alunga™ 100 g/tray
Used products: Ganache Passion Fruit Banana Alunga™ 100 g/tray
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38 gpassion fruit puree
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15 gBanana purée
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5 ginvert sugar
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6 gglucose syrup DE 40
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3 ganhydrous butter
Preparation: Ganache Passion Fruit Banana Alunga™ 100 g/tray
Boil together passion fruit puree, banana fruit puree, invert sugar and glucose.
Leave to cool to 70°C, pour over chocolate and emulsify.
Add dry butter at 35°C.
Assembly
Spray thin layer of green chocolate at 26°C into moulds.
Temper Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa and mould two praline trays.
Fill one praline tray with ganache passion fruit banana Alunga™, fill the other with crunchy hazelnut praliné and leave to crystallise at 6°C for 20 minutes.
Put on gloves and carefully assemble two halves together.
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