Palet des Anges
- Level:
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Difficult
Pâte Sablée
Used products: Pâte Sablée
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100 gwhole egg(s)
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500 gflour
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190 gicing sugar
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60 galmond powder
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300 gbutter
Preparation: Pâte Sablée
Mix together all ingredients.
Roll out dough until 0.3 mm thick.
Cut into 6-cm diameter circle with cutter and bake in oven at 160°C for 15 minutes.
Strawberry Jelly Heart
Used products: Strawberry Jelly Heart
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180 gFruit'Purée Strawberry Capfruit
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30 gglucose
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45 gsugar
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4 gpectin
Preparation: Strawberry Jelly Heart
Heat together Fruit'Purée Strawberry Capfruit and glucose to 60°C.
Mix together sugar and pectin, and add.
Heat up to 103°C and pipe small amount into centre of pâte sablée.
Yuzu-Caramel Ganache
Used products: Yuzu-Caramel Ganache
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100 gsugar
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60 gglucose syrup
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50 gwater
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40 gbutter
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140 gFruit'Purée Yuzu Capfruit
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1 piece(s)vanilla bean
Preparation: Yuzu-Caramel Ganache
Make caramel with sugar and glucose syrup.
Heat together water, butter, Fruit'Purée Yuzu Capfruit and vanilla, and deglaze caramel with it.
Leave to cool to 85°C, strain into chocolate and emulsify with hand blender.
Leave to cool to 25°C and pipe around strawberry jelly centre in pâte sablée.
Green Oolong Tea Ganache
Used products: Green Oolong Tea Ganache
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60 gsugar
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125 gglucose syrup
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30 gbutter
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20 gOolong tea
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6 gpectin
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450 g35% cream
Preparation: Green Oolong Tea Ganache
Mix together cream and oolong tea, and leave to infuse for 24 hours.
Add glucose and heat to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 85°C.
Strain onto chocolate, butter and cocoa butter, and emulsify with hand blender.
Leave to cool to 30°C and pipe around yuzu-caramel ganache in pâte sablée.
Cover with pâte sablée and dip into tempered Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa mixed with chopped hazelnuts.
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