Lotus Leaf

Created by

  • Vincent ValléeFrench finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet
level 3

Recipe components

Used products

Pastry Gun Sparkly Green

PreparationIngredients
Preparation

Melt together all ingredients at 45°C.
Leave to cool to 26°C and spray thinly into moulds.
Turn upside down to remove excess chocolate and leave to crystallize.

Ingredients
  • 25g
    Zéphyr™
  • 50g
    Deodorized Cocoa Butter
  • 2g
    fat-soluble green colouring

Hazelnut Praliné

PreparationIngredients
Preparation

Roast hazelnuts at 150°C for 15 minutes.
Mix together sugar, salt and water, and heat up to 120°C.
Add hazelnuts and make into grainy mixture.
Caramelise and pour onto tray. Leave to cool and crush slightly.

Ingredients
  • 25g
    Piémont hazelnuts
  • 25g
    sugar
  • 8g
    water
  • 0.5g
    salt

Crunchy Hazelnut Praliné 100 g/tray

PreparationIngredients
Preparation

Mix together hazelnut praliné and hazelnut paste.
Melt cocoa butter at 45°C and add.

Ingredients
  • 35g
    Pure Paste 100% Hazelnuts
  • 47g
    hazelnut praliné
  • 20g
    Deodorized Cocoa Butter

Ganache Passion Fruit Banana Alunga™ 100 g/tray

PreparationIngredients
Preparation

Boil together passion fruit puree, banana fruit puree, invert sugar and glucose.
Leave to cool to 70°C, pour over chocolate and emulsify.
Add dry butter at 35°C.

Ingredients
  • 38g
    passion fruit puree
  • 15g
    banana puree
  • 5g
    invert sugar
  • 6g
    glucose syrup DE 40
  • 92g
    Alunga™
  • 3g
    anhydrous butter

Assembly

Spray thin layer of green chocolate at 26°C into moulds.
Temper Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa and mould two praline trays.
Fill one praline tray with ganache passion fruit banana Alunga™, fill the other with crunchy hazelnut praliné and leave to crystallise at 6°C for 20 minutes.
Put on gloves and carefully assemble two halves together.