L'Emir

  • Traditional-style almond and hazelnut pralines

    almonds 500g
    hazelnuts 500g
    sugar 700g
    water 150g
    glucose 250g
    coriander seeds 40g

    Roast the raw almonds and hazelnuts in the oven at 160ºC for about 20 minutes, until coloured.
    Heat the granulated sugar and water to 130ºC.
    Pour over the almonds and hazelnuts, dust and caramelise.
    Pour onto a sheet to cool.
    Crush and blend in the Robot Coupe to get a very fine powder.

  • Banana ganache

    banana puree 220g
    single cream 100g
    inverted sugar 55g
    36% Papuasie couverture 400g
    cocoa butter 130g
    fresh butter 40g
    60% brown rum 20g

    Heat the banana puree, single cream and inverted sugar to boiling.
    Then pour in the 36% Papua couverture and cocoa butter, blend together and mix to until the texture is smooth.
    Stir the butter in paste form into the mixture at 40ºC, then add the brown rum.

  • Assembly

    Brush on milk couverture and cut into 22.5 x 22.5mm squares.
    Enrobe with crystallised Cuba dark couverture.
    Decorate with embossed chocolate discs.

     

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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