Home > Recipes > Dipped pralines > The Passion of Cortez

The Passion of Cortez

John Costello
United Kingdom
  • Passion fruit pate d’fruit

    Passion Puree 250g
    Sugar (A) 25g
    Pectin 5g
    Glucose Syrup 100g
    Sugar (B) 235g
    Citric Acid 4g
    Water 4g
     

    Mix pectin & sugar A together, add glucose syrup and passion fruit puree then boil
    As it starts to boil, slowly add the remaining sugar B
    Boil until 107°c
    Mix citric acid and water together then add to pan
    Pour into frame and allow to cool
     

  • Anise Ganache

    Alto El Sol Chocolate 400g
    Cream - 35% fat 100g
    Milk 80g
    Passion Fruit Juice 180g
    Salted Butter 65g
    Star Anise 16g
    Invert Sugar Syrup 20g
     

    Infuse cream with Star Anise for 30 minutes, strain,
    Place all remaining ingredients into the infused cream then into the Mycook/Thermomix and heat to 40°c on medium speed
    Pour onto cooled jelly
    Allow 24 hours to fully crystallise
     

  • Crunch base

    Passion Fruits 10 pieces
    Alto El Sol Chocolate 200g
     

    Juice passion fruits (use juice in ganache recipe)
    Place seeds into a dehydrator for 8 hours
    Grind into small pieces
    Add to precrystalised Altol El Sol chocolate and spread very thinly onto the set jelly layer
    Cut into required size using a guitar cutter
     

  • Finishing

    Other ingredients required for Assembly
    Alto El Sol chocolate for dipping
    90 anise blossoms (three petal only)
    Cocoa butter for attaching the flower
    90 plastic sheets (30mm x 30mm)

    Assembly
    Using precrystalised Altol El Sol chocolate dip bonbon and place plastic sheet on top
    Allow to set
    Remove plastic
    Dip the stem of flower into cocoa butter and place onto dipped chocolate
     

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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