SEA BUCKTHORN CREAM PUFFSPastry recipe
SEA BUCKTHORN AND WHITE CHOCOLATE CREAM
- Frozen fruit purée 100% : Seabuckthorn - 280g
- Cream - 1270g
- Invert sugar - 90g
- White chocolate - 385g
- Gelatin - 10g
Hydrate the gelatin in cold water.
Boil half of the cream, melt the gelatin and pour over the chocolate.
With the help of a hand blender, emulsify the cream with the white chocolate, add the Boiron sea buckthorn puree and the remaining of the cream.
Let it cool down in the fridge over night. Whip the cream when you are ready to use.
In this step
SEA BUCKTHORN COULIS
- Frozen fruit purée 100% : Seabuckthorn - 500g
- Sugar - 80g
- Agar agar - 5g
Boil the puree, sugar and agar agar. Let the mixture set in the fridge and blend in a high speed blender, until you achieve a very shiny finish.
In this step
- Cream - 250g
- White chocolate - 400g
- Invert sugar - 45g
- Butter - 90g
- Dark rum - 25g
Boil the cream, inverted sugar and butter and pour over the roasted white chocolate. Emulsify the ganache using a hand blender.
Pipe the Sea buckthorn ganache inside a cylinder mold. Pipe inside the cream some of the coulis caramel cream. Freeze the mixture. Finish by dipping the cylinders onto roasted white chocolate mixed with 20% cacao butter.