Mixtli

Ryan Stevenson
Belgium
  • Yuzu Ganache

    Cream 150 g
    Glucose 28 g
    Trimoline 37g
    Sichaun pepper 6.5 g
    Yuzu puree 132 g
    Banana puree 68 g
    Dark Chocolate Alto et Sol 375 g
    Milk Chocolate Arriba 300 g

    Boil the cream, glucose, trimoline and pepper together
    Strain immediaently on to the chocolate and add the purees then mix

  • Home-made praliné

    Water 60 g
    Sugar 170 g
    Glucose 20 g
    Pine nuts 300 g
    Seasame seeds 40 g

    Seasame oil 20 g
    ½ Vanilla bean
    Fine salt 2g
    Lemon zest 6g

    Boil water, sugar and glucose to 185°C then pour over pre-roasted nuts
    When cool add scraped vanilla, salt and zets and grind into paste

  • Praliné layer

    Praline 370 g
    Milk chocolate Arriba 54 g
    Cocoa butter 62 g
     

    Warm chocolats, mix all together.

  • Ginger Pâte du fruit

    Ginger juice 300 g
    Banana puree 200 g
    Pectin 'jaune' 12 g
    Sugar 54 g
    Glucose 50 g
    Sugar 470 g
    Citric acid 4 g
    Water 8 g
    Ginger confit 100 g

     

    Warm purees, add pectin mixed with sugar and boil
    Add sugar and glucose and re-boil until 76° Brix
    Add citric acid and cool
    When cooled mix with ginger cofit

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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