Clementine from Corsica FillingPastry recipe
Clementine from Corsica Filling
- Frozen fruit purée 100% : PGI Corsican Clementine - 150g
- Glucose syrup - 15g
- Mint (leaves) - 3
- Dark chocolate - 140g
Bring the clementine puree to a boil and remove it from the stove.
Cut the mint leavesfinely.
Add the glucose and mint, stir with a spatulauntildissolved.
Now add the chocolate and stir well so that it becomes a nice homogeneousmass.
Cool back to 25°C while stirring.
Spoon the ganacheinto a pipingbag.
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