Wild Strawberry, Hazelnut, Sea buckthorn
- Level:
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Difficult
- Makes:
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32 pieces
Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms. Freshness of forest fruits as a daily need for fresh air.
Freezed-dried wild strawberry puree
Used products: Freezed-dried wild strawberry puree
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500 gFresh strawberry
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38 gcaster sugar
Preparation: Freezed-dried wild strawberry puree
Fresh wild strawberry cook with sugar up to 85°C.
Make puree, put in the form of a cone, freeze.
Freeze-dry the puree.
Almond Wild Hazelnut Praline
Used products: Almond Wild Hazelnut Praline
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30 gcocoa butter
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55 gchopped hazelnuts
Preparation: Almond Wild Hazelnut Praline
Heat all ingredients together up to 45°C and mix well.
Temper the mass with the parameters of white chocolate Zephyr Cacao Barry.
Sea Buckthorn Ganache
Used products: Sea Buckthorn Ganache
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75 g35% cream
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45 gsea buckthorn puree
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18 gcocoa butter
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22 g82% butter
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22 gSea buckthorn tincture
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32 ghoney
Preparation: Sea Buckthorn Ganache
Boil in saucepan cream, puree, cocoa butter and honey.
Add chocolate, mix to obtain shiny ganache, add alcohol & soft butter.
Mix well.
For Assembly and Finishing
Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34%
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