Pyrite
- Level:
-
Difficult
Orange Jam
Used products: Orange Jam
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1.8 ozwater
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1.0 lbFruit'Purée Concentrated orange Capfruit
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3.3 ozsugar
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2.4 ozglucose
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1 beans(s)vanilla bean
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1/2 zestorange zest
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1/4 spoon(s)baking soda
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0.2 ozsugar
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0.2 ozNH pectin
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15.4 grsalt
Preparation: Orange Jam
Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
Whisk in sugar and pectin. Cook to 103°C.
Add salt and strain.
Coffee Ganache
Used products: Coffee Ganache
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3.5 ozcoffee beans
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5.3 ozwater
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5.3 ozcream
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1.8 ozbutter
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1.8 ozglucose
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0.9 ozinvert sugar
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9.7 ozCHD-P72VEN
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2.6 ozwhole egg(s)
Preparation: Coffee Ganache
Heat coffee beans and crush.
Add to warmed cream and water. Steep for 5 min and strain.
Scale 190 g of coffee-infused cream, add butter and heat.
Temper in eggs and sugar, and cook to 80°C.
Strain over chocolate and trimoline. Mix smoothly together.
Almond Praline
Used products: Almond Praline
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14.1 ozsugar
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3.5 ozwater
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1/2 beans(s)vanilla bean
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0.1 ozsalt
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1.3 lbblanched almond (whole)
Preparation: Almond Praline
Mix water and sugar, and cook to 118°C.
Add vanilla and warmed almonds. Caramelise.
Spread out to cool and grind to paste with salt.
Almond Nougatine
Used products: Almond Nougatine
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7.1 ozsugar
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0.7 ozglucose
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4.6 ozflaked almonds
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1 spoon(s)butter
Preparation: Almond Nougatine
Carmalise sugar and glucose.
Add sliced almonds and stir in butter.
Roll out until thin.
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