Hybrid
- Level:
-
Difficult
Confiture Fraison
Ingredients: Confiture Fraison
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0.1 ozthyme
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1.1 ozwhite wine
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2.8 ozstrawberry puree
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0.4 ozpassion fruit puree
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1.4 ozSugar
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0.1 ozpectin
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0.4 ozlemon juice
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0.2 ozEau de vie Fraise
Preparation: Confiture Fraison
Infuse thyme in the white wine overnight
Simmer fraise puree, passion puree, white wine and thyme together then add sugar and pectin.
Let it cool and add lemon juice and Eau de vie Fraise
Tuile
Ingredients: Tuile
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1.1 ozwater
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1.1 ozbutter
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1.8 ozsugar
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0.6 ozflour
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7.7 grsalt
Preparation: Tuile
Warm butter and water to melt together.
Add Sugar, flour and salt.
Spread thinly onto the baking sheet.
Bake at 170℃ for 12 min.
Crispy
Ingredients: Crispy
Preparation: Crispy
Melt Cacao Barry - Ghana 40%, Cacao Barry - Cacao butter 100% and Cacao Barry - Praline 50% Almonds together.
Crush tuile into small pieces and add to previous mixture.
Fill piping bag with mixture and pipe
When crystalised, cut.
Ganache Zephyr Caramel™
Ingredients: Ganache Zephyr Caramel™
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1.8 oz35% cream
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1/4 beans(s)vanilla bean
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15.4 grZanthoxyli fructus powder (Japanese pepper powder)
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0.3 oz(equal parts) caster sugar and cornflourZanthoxyli fructus oil (Japanese pepper oil)
Preparation: Ganache Zephyr Caramel™
Warm fresh cream together with vanilla beans.
Mix with Cacao Barry - Zephyr Caramel™ 35% and emulsify.
Add Zanthoxyli fructus powder and Zanthoxyli fructus Oil.
Ganache Fraise
Ingredients: Ganache Fraise
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0.2 ozinvert sugar
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1.4 oz35% cream
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3.2 ozstrawberry puree
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3.9 ozCHM-Q3720
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0.2 ozEau de vie Fraise
Preparation: Ganache Fraise
Warm invert sugar and fresh cream together.
Warm a part of strawberry puree.
Mix (1) and (2) with Cacao Barry - Papouasie 35% and Cacao Barry - Saint Domingue 70% and emulsify.
Add Eau de vie Fraise
