PGI Corsican Clementine chocolate

Pastry recipe
Xavi Donnay

Xavi Donnay

Chef Pâtissier
Xavi Donnay trained at the Catering School of Sitges. His experience in Jean Luc Figueras restaurant (1 *) made him discover for the very first time high restaurant pastry. He decided at this moment ...
  1. PGI Corsican Clementine ganache


    • Frozen fruit purée 100% : PGI Corsican Clementine - 80g
    • Frozen fruit purée 100% : Lime - 30g
    • Liquid cream - 150g
    • Glucose syrup - 30g
    • White chocolate - 333g

    Heat the cream with the inverted sugar and pour over the chocolate. Let it melt slightly in the hot cream. Emulsify with a blender, add the clementine and lime purées and keep emulsifying.
    Leave to cool and use at 28°C.

    In this step

  2. Yellow paint


    • White chocolate - 240g
    • Cocoa butter - 160g
    • yellow coloring - 2g

    Melt the cocoa butter in a saucepan and add the colouring. Remove from the heat and blend until fully incorporated.
    Add the melted chocolate and mix with a spatula.
    When the mixture is 29°C, slightly brush the chocolate moulds.

  3. PGI Corsican Clementine jelly


    • Frozen fruit purée 100% : PGI Corsican Clementine - 650g
    • Frozen fruit purée 100% : Lime - 100g
    • Sugar - 250g
    • Pectin NH - 30g
    • Sugar - 80g

    Mix sugar 2 with the pectin NH and set aside.
    Boil sugar 1 with the fruit purée and add the previous mixture.
    Boil again and bring to 103°C.
    Remove from the heat.
    Pipe onto a silicon mat and leave to cool.
    Cut it so it fits the inside of the chocolate.

    In this step

  4. Assembly

    Slightly brush the moulds with yellow paint at 29°C, leave to cristalise and coat with the white chocolate couverture. Fill the moulds with clementine ganache then add the fruit paste, leave to crystallize for 12 hours.
    Temper the white chocolate couverture and make a dot in the hole of each chocolate, dip a company stamp (in our case, with the "L" of Lasarte Restaurant) in nitrogen then press into the couverture, remove and brush the surface with gold dust.
    Unmould and keep at 17°C in tightly closed containers.

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