Poisonous Encircle
-
Elder Flower Caramel
Ingredients:
granulated sugar 150g
beurre extra sec 75g
elder flower syrup 150gMethod:
Caramelise the sugar, add the butter and the elder flower syrup. Leave to cool to 30°C and fill the form ¼. -
Crispy
Ingredients:
Paillette Feuilletine 50g
Prama almond praline 60g
cocoa butter 5g
Java milk chocolate 90gMethod:
Mix the paillette feuilletine with the liquid cocoa butter. Add almond praline (Prama) and melted milk chocolate and mix. Roll between two Silpadmats. Cut out and place on top of the caramel. -
Dark Tanzanie Ganache
Ingredients:
cream 30% 220g
glucose syrup 70g
Tanzanie 75% 200g
butter 50gMethod:
Bring to the boil cream and glucose syrup. Pour over the melted chocolate. Mix. Cool to 30°C and mix in butter. Put on the crispy layer. Enclose the praline with Tanzanie chocolate.
