Home > Recipes > Moulded pralines > Le Baalbeck

Le Baalbeck

  • Vanilla Cuba ganache

    single cream 500g
    glucose 105g
    Cuba 70% couverture 500g
    fresh butter 70g
    vanilla pods 2

    Heat the single cream, glucose and vanilla to boiling.
    Pour out and mix in with the dark couverture and, at 35ºC, stir in the butter in paste form.

  • Raspberry fruit paste

    raspberry purée 340g
    vanilla pod 1
    orange peels 2
    lemon peels 2
    yellow pectin 8g
    granulated sugar (1) 35g
    glucose 85g
    granulated sugar (2) 350g
    raspberry purée 140g approx.
    raspberry alcohol 15g

    In a copper pan, mix the raspberry pulp with the first part of the granulated sugar and the yellow pectin, then heat it to boiling.
    Add the glucose, then the second part of the sugar.
    Heat to 103ºC.
    Put aside in a metal bowl while the fruit paste cools down to 40 degrees. Add the rest of the purée with the alcohol.

  • Assembly

    Place a design in the mould.
    Fill the mould with a Cuba 70% couverture. Trim.
    Garnish with chocolate vanilla ganache.
    Leave to stand for 20 minutes then add the raspberry fruit paste.
    Seal the bonbon with the tempered Cuba couverture. Put in the fridge for one hour.

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
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: