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Xochipilli

Frank Haasnoot
Netherlands
  • Crumble Crue de cacao

    Crué de cocoa 300 g
    Sugar 300 g
    Cocoa powder 15 g
    Egg white 60 g
    Fresh orange peel

    Cut the crue de cocoa in smaller pieces.
    Mix the crue de cocoa with the sugar, cocoa powder,orange peel and egg white.
    Then bake it in the oven on 150’C

  • Long pepperganache

    Cream 225 g
    Long pepper 18 g
    Invert sugar 70 g
    Honey 70 g
    Dark couverture Venezuela 70% 45 g
    Milk couverture Mexique 66% 245 g
    Butter 32 g
    Alcohol 4 g

     

    Preheat the cream and the long pepper to a cook and let it infuse for 1 hour.
    Heat the cream again then add the invert sugar and honey.
    Make a ganache from chocolates and the cream.
    Add the butter and alcohol on room temperature and smoothen it with the mixer.

  • Citrusganache

    Yuzu juice 40 g
    Lemon juice 125 g
    Sugar 165 g
    Glucose 16 g
    Dark couverture St’ Dominque 70% 50 g
    Milk couverture Elysee 36% 175 g
    Butter 48 g
    Alcohol 3 g

     

    Heat all the juices, sugar and glucose.
    Make a ganache from chocolates and the cream mixture.
    Add the butter and alcohol on room temperature and smoothen it with the mixer.

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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