A new beginning
- Level:
-
Difficult
- Makes:
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8 portions
2 sheets of wafer dough filled with hazelnut praline, Ocoa chocolate caramel, single cream made with Ocoa chocolate and an apricot compote. Decorated with bits of apricot, single cream, caramel and asina cress. The idea behind ‘A new beginning’ is that the leaf symbol stands for the beginning of life.
SINGLE CREAM
Heat the whipping cream to 60°C.
Pour onto the chocolate and stir thoroughly.
Set in the refrigerator overnight. Beat before using.
PRALINE
Melt the chocolate and the cocoa butter. Stir into the hazelnut praline and hazelnut paste.
Add the remaining ingredients.
CRUMBLE
Mix all ingredients into a crumble dough.
Bake at 185°C for 10 minutes.
Coat with the dark chocolate.
APRICOT COMPOTE
Used products: APRICOT COMPOTE
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200 gapricot puree
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40 gpassion fruit puree
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50 ggranulated sugar
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150 gdiced apricot
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0.5 piece(s)Vanilla Beans
Preparation: APRICOT COMPOTE
Part 1
Used products: APRICOT COMPOTE
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4 gNH pectin
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25 ggranulated sugar
Preparation: APRICOT COMPOTE
Part 2
Bring Part 1 to the boil and simmer for 1 minute.
Add Part 2 addition and simmer for 2 minutes.
Pour onto a tray and cover with cling film.
OCOA CARAMEL
Used products: OCOA CARAMEL
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215 ggranulated sugar
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80 gwater
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3 gsalt
Preparation: OCOA CARAMEL
Part 1
Used products: OCOA CARAMEL
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360 gVegetable-based cream
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95 gmargarine
Preparation: OCOA CARAMEL
Part 2
Caramelize Part 1
Part 2
Stir in the vegetable-based cream and bring to the boil. Simmer.
Pour onto the chocolate and purée in a blender.
Blend the butter into this mixture.
Pour onto a tray and cover with cling film.
Decorate with bits of crumble, apricot and cress.
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