Origins ch3
- Level:
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Difficult
Lemon Passion Vanilla Ganache
Ingredients: Lemon Passion Vanilla Ganache
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4.9 ozHeavy Cream 35%
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4vanilla bean
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0.3 ozMeyer Lemon Zest
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4.2 ozLemon Vanilla Infusion
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4.2 ozPassion Fruit Puree La Frutière
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0.8 ozglucose syrup
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0.7 ozinverted sugar
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3.0 ozCHD-Q65MADINOP
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0.7 ozbutter
Preparation: Lemon Passion Vanilla Ganache
Infuse heavy cream 35%, vanilla bean and Meyer lemon zest.
Steep for 30 minutes, strain, reserve.
Mix lemon-vanilla infusion with the rest of the ingredients to have an homogenous texture.
Pipe in the casted mould.
Toasted Hazelnut Praline
Ingredients: Toasted Hazelnut Praline
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6.9 ozPiedmont hazelnuts, chopped
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6.0 ozgranulated sugar
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2.5 ozwater
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0.2 ozsalt
Preparation: Toasted Hazelnut Praline
Toast the piedmont hazelnuts.
Cook the sugar at 120° C.
Add the nuts and caramelize.
Set aside to cool.
Blend in the Thermomix until you get fine granules.
Hazelnut Praline
Ingredients: Hazelnut Praline
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8.5 ozToasted Hazelnut Praline
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0.2 ozSoba-Cha Tea
Preparation: Hazelnut Praline
Cook the toasted hazelnut praline with Cacao Barry – Pure Hazelnut Paste (100%).
Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.
Toast the Soba-Cha tea for 3 Minutes at 350°F, blend and sift into a fine powder.
Mix all ingredients together to have a homogenous texture.
Chocolate Shell
Ingredients: Chocolate Shell
Preparation: Chocolate Shell
Spray bonbon mould with the colored Cocoa Butter. Melt and temper with Cacao Barry Ghana “Origine” Milk Couverture 40% and the Cacao Barry Cocoa Butter 100% Mini Pistoles. Cast moulds and fill with praline and ganache.
