Urban leaves
- Level:
-
- Makes:
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Recipe for 30 pieces
Vanilla Alto el Sol Ganache
Used products: Vanilla Alto el Sol Ganache
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11.6 oz35% cream
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1.2 ozglucose syrup DE 40
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0.1 ozVanilla Beans
Preparation: Vanilla Alto el Sol Ganache
Heat cream, glucose syrup and vanilla pad. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.
Molleaux Chocolate Biscuit
Used products: Molleaux Chocolate Biscuit
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5.6 ozalmond powder
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3.5 ozicing sugar
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5.6 ozalmond paste
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11.3 ozeggs
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8.8 ozegg whites
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2.5 ozRefined sugar
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2.3 ozflour
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2.5 ozButter 84%
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1.1 ozGrapefruit seed oil
Preparation: Molleaux Chocolate Biscuit
Whip together almond powder and icing sugar. Whip egg whites and refined sugar and add Cacao Barry chocolate with the flour. Melt and add Cacao Barry chocolate, butter and grapefruit seed oil. Put in moulds and cook at 180°C for 10 minutes. Let it cool and set aside until use.
Pasion fruit and Mascarpone cream
Used products: Pasion fruit and Mascarpone cream
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3.7 oz35% cream
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4.2 ozmilk
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1.1 ozegg yolks
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1.6 ozRefined sugar
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0.1 ozVanilla Beans
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10.6 ozpassion fruit puree
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0.1 ozlime zest
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6.3 ozmascarpone cheese
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1.3 ozgelatin mass
Preparation: Pasion fruit and Mascarpone cream
Mix cream by hand. Mix milk with mixer and strain. Cook egg yolk, refined sugar, vanilla pod, passion fruit puree and lime zest until 82°C. Add Cacao Barry chocolates, mascarpone cheese and gelatin mass. Emulsify with a hand mixer, let it cool until use.
Kaffir Tropical gelée
Used products: Kaffir Tropical gelée
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4.2 ozmango puree
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4.2 ozpassion fruit puree
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4.6 ozcoconut puree
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0.7 ozyuzu juice
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0.1 ozlime zest
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0.1 ozKaffir leaves
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1.8 ozRefined sugar
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15.4 grVanilla Beans
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1.3 ozgelatin mass
Preparation: Kaffir Tropical gelée
Heat together ingredients. Add and dissolve gelatin mass. Add chopped bananas. Let it cool and set aside until use.
Citronella whipped Ganache part 1
Used products: Citronella whipped Ganache part 1
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4.2 ozmango puree
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9.5 oz35% cream
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1.0 ozglucose syrup DE 40
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1.0 ozinverted sugar
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0.2 ozCitronella Leaves
Preparation: Citronella whipped Ganache part 1
Heat mango puree. Heat cream and strain glucose syrup, inverted sugar and citronella leaves. Add Cacao Barry chocolate and mix with hand mixer.
Citronella whipped Ganache part 2
Used products: Citronella whipped Ganache part 2
Preparation: Citronella whipped Ganache part 2
Add more of the Cacao Barry chocolate. Let it cool 2 hours, whipped until soft pieces and set aside.
Nuts crunchy base
Used products: Nuts crunchy base
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4.2 ozmango puree
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7.1 ozPecan Nut toasted finely chopped
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3.5 ozHazelnut toasted and finely chopped
Preparation: Nuts crunchy base
Heat mango puree. Melt Cacao Barry Ghana chocolate with cocoa butter. Add Cacao Barry Pailleté Feuilletine, finely chopped toasted pecan nuts and finely chopped toasted hazelnuts. Mix and laminated to 2mm let it cool in freezer. Cut circles 3cm and use for base of the moist cake
Mango opaline
Used products: Mango opaline
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4.2 ozmango puree
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9.5 ozfondant
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4.8 ozglucose syrup
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5.7 ozIsomalt powder
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6.3 ozMango lyo powder
Preparation: Mango opaline
Heat mango puree. Make a caramel by heating fondant, glucose syrup, isomalt powder and mango lyo powder to 160°C. Extend in silpat and let cool. Make powder with food processor. Sprinkle in a stencil and cook in the oven at 160°C for 5 minutes.
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