Recipe components

Used products

Buns

PreparationIngredients
Preparation

Mix water, sugar and yeast. Mix flour, Cacao Barry - Plein Arôme 100%, baking powder and salt. Make a dough like a bread dough. Let it rest in a heat box on 38˚C for 30 minutes with a warm, wet cloth. Weigh 40 g per snack. Fold in the chocolate coconut filling. Let it rest for 30 minutes in a heat box on 38˚C. Steam for 5 minutes.

Ingredients
  • 380g
    water
  • 95g
    sugar
  • 28g
    Fresh yeast
  • 725g
    flour
  • 27g
    Plein Arôme
  • 9g
    baking powder
  • 6g
    salt

Coconut Tanzanie Filling

PreparationIngredients
Preparation

Heat the coconut milk, kaffir lime zest and ginger. Mix Cacao Barry - Equateur 76 % with grated coconut. Make a ganache of the coconut milk and chocolate. Add the grated coconut. Let cool down. Weigh 15 g per snack.

Ingredients
  • 200g
    coconut milk
  • 2g
    Kaffir lime zest
  • 1g
    Ginger rasp
  • 300g
    Équateur
  • 100g
    grated coconut

Raspberry jelly

PreparationIngredients
Preparation

Mix raspberry puree, strawberry puree and mandarin in the thermomix. Add the ultratex in 2 times to the puree. Mix till an homogeneous mass. Let it cool down.

Ingredients
  • 300g
    raspberry puree
  • 200g
    strawberry puree
  • 1
    mandarin zest
  • 30g
    Ultratex 3

Lemon, green apple jelly

PreparationIngredients
Preparation

Mix lemon puree, green apple puree and vanila pod in the thermomix. Add the ultratex in 3 times to the puree. Mix till an homogeneous mass.

Ingredients
  • 300g
    lemon puree
  • 200g
    green apple puree
  • 1
    Vanilla pod
  • 40g
    Ultratex 3

Tanzanie crumble

PreparationIngredients
Preparation

Combine the melted chocolate with the dry ingredients. Stir until you obtain an crumble.

Ingredients
  • 80g
    Maltosec
  • 20g
    raspberry powder
  • 2g
    salt
  • 300g
    Tanzanie

Chocolate praline disk

PreparationIngredients
Preparation

Cristalise the Cacao Barry - OcoaTM 70 %. Weight 300 g per plactic sheet of 40x60 cm. Spread as thin as possible. Let set a bit and cut out circles. Cool. Get the circles of the

Ingredients
  • 500g
    Ocoa™

Raspberry gel

PreparationIngredients
Preparation

Heat te puree, glucose and yuzu juice. Add the dry ingredients and cook for 1 minute on low heat. Spread it out on a tray. Cut out round disks. Place on top of the buns as isolation for the diks

Ingredients
  • 1g
    agar
  • 45g
    sugar
  • 2g
    dextrose
  • 0,1g
    scarlet powder
  • 200g
    raspberry puree
  • 21g
    glucose
  • 5g
    yuzu juice