Boule Chocolat
- Level:
-
Difficult
Ganache
Used products: Ganache
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34 gglucose syrup
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130 g35% cream
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100 gmilk
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17 gsorbitol
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22 gunsalted butter
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5 gagar
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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125 gpastry flour
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25 galmond powder
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15 gDCP-22GT-BY
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120 gwater
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120 gwhole egg(s)
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30 ghoney
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12 gcondensed milk
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0.5 gsalt
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10 grum
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2 gconcentrated vanilla extract
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15 gsunflower 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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150 gwater
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37 gsugar
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20 gpassion fruit puree
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5 grum
Preparation: Passion Fruit Rum Granite
Mix together all ingredients.
Vanilla Parfait
Used products: Vanilla Parfait
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90 gegg yolks
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33 gsugar
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38 gtrehalose
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64 gwater
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1 beans(s)Vanilla
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174 g40% cream
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6 grum
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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200 gmango puree
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66 gpassion fruit puree
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13 gsugar
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3 ggelespessa (sosa)
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25 grum
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83 g35% 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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75 galmonds
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100 gsugar
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33 gwater
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12 gunsalted 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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