Home > Recipes > Dipped pralines > The Eye of Xiuhtecuhtli

The Eye of Xiuhtecuhtli

Jana Ristau
Germany
  • Red pepper pate de fruit

    Red pepper puree 100g
    Rraspberry puree 38g
    Pectin NH 63 g
    Sugar 19 g
    Sugar 225 g
    Glucose 63 g
    Neutral Acid 3.7g

    Warm the puree. Mix pectin with sugar and stir into the puree.
    Bring to a boil. Add Sugar and glucose gradually, bring to 109 ° C. At the end of the cooking process stir in the Neutal acid, fill immediately.

  • Telly Cherry pepper ganache

    Cream 85 g
    Invert sugar 35 g 
    Sorbitol 40 g
    Butter 50 g
    Cocoa butter 5 g 
    Chocolate 70% 75 g 
    Couverture 55% 175 g
    Telly Cherry Pepper 4 g

    Mix Cream with chopped peppercorns and bring to a boil, let stand for 10 min.
    Strain on the chocolate and mix homogeneously.
    Work in sugars and butter. Pour onto the cooled fruit pepper jelly.

  • red pepper reduction

    red pepper juice 100g

    Reduce the pepper juice in a small saucepan over medium heat until it reached the desired consistency (thick).

  • Finishing

    Cut the filling in squares (2.2 cm) and covered with dark chocolate 55%.
    Before the chocolate coating is set, blow onto one corner oft he praline with an airbrush gun until the chocolate is forming an impression. Fill the impression with one drop oft he reduction. Place a gold coated piece of Cru de Cocoa on the pepper reduction.
     

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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