Exotic choco
Pastry recipe
-
Crunchy chocolate
Ingredients
- Hazelnut praline paste - g170
- Dark chocolate - g60
- Feuilletine - g60
- Cocoa (powder) - g50
- Melted butter - g15
Melt chocolate with hazelnut paste.
Add Feuillantine and cocoa powder.
Then melted butter.
Arrange immediately in frame. -
Exotic cream
Ingredients
- Frozen fruit purée 100% : Yellow Passion fruit - 120 g
- Frozen fruit purée 100% : Mango - 70 g
- Frozen fruit purée, sugar added : Coconut - 20 g
- Butter - 100g
- Sugar - 50g
- Gelatin - 115g
- Egg yolk - 150g
In a bowl, mix egg yolk with sugar.
In a sauce pan, heat the 3 puree then add it into the egg yolk.
Cook it to 85˚C then add gelatin.
At 45˚C, add butter.In this step
Frozen fruit purées
Frozen fruit purées -
Red fruits coulis
Ingredients
- Frozen fruit purée 100%: Strawberry - 95 g
- Frozen fruit purée 100% : Raspberry - 95 g
- Sugar - 25g
- Invert sugar - 12g
- Glucose - 25g
- Pectin NH - 4g
- Gelatin - 30g
Heat the 2 puree with glucose and invert sugar at 50˚C.
Mix sugar and pectin then add it on the puree.
Cook for 2 minutes after boiling.
Add gelatin.
Pour into the chosen frame.In this step
Frozen fruit purées
Frozen fruit purées -
Light chocolate mousse
Ingredients
- Milk
- Glucose
- Sugar
- Dark chocolate
- Whipped cream
- Egg yolk
In a bowl, mix egg yolk with sugar.
Boil milk with glucose, and then add it on the egg yolk.
Cook at 85˚C.
Put it on the chocolate.
At 35˚C, add whipped cream. -
Cocoa glaze
Ingredients
- Water - 375g
- Sugar - 450g
- Cocoa (powder) - 150g
- Crème fraîche - 265g
- Gelatin - 220g
Boil water, cream and sugar.
Add the cocoa powder and cook it until 106˚C.
Add gelatin.
Use at 28 ˚C.
