Boule Chocolat
- Level:
-
Difficult
Ganache
Used products: Ganache
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1.2 ozglucose syrup
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4.6 oz35% cream
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3.5 ozmilk
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0.6 ozsorbitol
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0.8 ozunsalted butter
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0.2 ozagar
Preparation: Ganache
Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan.
Pour over chocolates and emulsify.
Add butter and emulsify with hand blender.
Leave to cool and pipe into truffle balls.
Chocolate Dough
Used products: Chocolate Dough
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4.4 ozpastry flour
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0.9 ozalmond powder
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0.5 ozDCP-22GT-BY
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4.2 ozwater
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4.2 ozwhole egg(s)
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1.1 ozhoney
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0.4 ozcondensed milk
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7.7 grsalt
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0.4 ozrum
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0.1 ozconcentrated vanilla extract
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0.5 ozsunflower oil
Preparation: Chocolate Dough
Mix together all ingredients.
Pour into siphon and deposit into ball-shaped pan to bake.
Passion Fruit Rum Granite
Used products: Passion Fruit Rum Granite
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5.3 ozwater
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1.3 ozsugar
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0.7 ozpassion fruit puree
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0.2 ozrum
Preparation: Passion Fruit Rum Granite
Mix together all ingredients.
Vanilla Parfait
Used products: Vanilla Parfait
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3.2 ozegg yolks
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1.2 ozsugar
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1.3 oztrehalose
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2.3 ozwater
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1 beans(s)Vanilla
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6.1 oz40% cream
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0.2 ozrum
Preparation: Vanilla Parfait
Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes.
Add to egg yolks and whip.
Whip together cream and rum, and mix into egg yolk mixture.
Store in freezer.
Trempage
Used products: Trempage
Preparation: Trempage
Melt together chocolate and cocoa butter.
Add Pailleté Feuilletine™.
Coat vanilla parfait.
Sauce Exotic
Used products: Sauce Exotic
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7.1 ozmango puree
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2.3 ozpassion fruit puree
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0.5 ozsugar
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0.1 ozgelespessa (sosa)
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0.9 ozrum
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2.9 oz35% cream
Preparation: Sauce Exotic
Mix together all ingredients.
Flambé
Used products: Flambé
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Q.S.rum
Preparation: Flambé
Use for flambé.
Decoration
Used products: Decoration
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Q.S.potato starch
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Q.S.gold powder
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2.6 ozalmonds
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3.5 ozsugar
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1.2 ozwater
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0.4 ozunsalted butter
Preparation: Decoration
Make caramel with water and sugar.
Add butter.
Mix in cocoa nibs and almonds, and bake into tuiles.
Sprinkle with oblate powder and gold powder.
Assembly
Fill bottom of cup with granite and place coated vanilla parfait on top.
Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
Place on top of parfait.
Pipe sauce exotic and sprinkle décor on top.
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