Chestnut cocoa leavesPastry recipe
Chestnut cocoa leaves
- Frozen fruit purée, sugar added : Chestnut & vanilla - 300 g
- Isomalt - 90 g
- Glucose syrup - 20 g
- Cocoa - 8 g
Place all ingredients in a saucepan.
Bring to a boil.
Cook for 2 minutes until isomalt is dissolved.
Set aside at 4°C for 3h.
Spread over a teflon mat with a Croquanter stencil.
Dehydrate at 50°C for 6h.
Give it shape using two fondant silicon molds.
Dehydrate 18 more hours.
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