Clementine from Corsica Filling

Pastry recipe
Paul Wagemaker

Paul Wagemaker

Chocolate maker
Paul is the co-owner of a chocolate company that specialises in making fine chocolates and is also the chef of a restaurant near Amsterdam. Before, he worked in several high-end restaurants where he ...
  1. 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.

    In this step

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