Home > Recipes > Dipped pralines > Quetzalcoatl's breath

Quetzalcoatl's breath

Seung Yun Lee
Australia
  • Nibs and Spice Praline

    Roasted Almonds 125g
    Cacao Nibs 62g 
    Sugar 218g
    1 Vanilla Bean
    Coriander Seeds 8g
    Salt 1 g
    Water 8g 
     

    Caramelize the sugar with water and then mix the nibs, Almonds, Coriander Seeds, vanilla beans and salt through.
    Spread on a Silpat mat and let it cool down,
    Break the pieces and put it in the Robot coupe, make a praline.
    Spread 2mm high in a plastic frame.

  • Tequila Sugar Crust

    Caster Sugar 250g
    Water 100 g
    Tequila 75 g

    Prepare starch in trays by heating, press into the starch with prepared moulds and continue to keep warm until needed. Boil sugar and water to 116°C. Warm up a stainless steel bowl and pour the sugar mixture into it then pour the alcohol into the warm saucepan, then the alcohol over the sugar. Then pour this mixture back into the saucepan and repeat the process back and forth three times. Then pour it into the depositor and fill the starch moulds. Cover the liqueur with sifted starch leave for three hours then cover with a lid and flip the tray over leave for at least another three hours. Brush the excess starch off.

  • Lemon Ganache

    Fresh Cream 35% fat 127 g
    Butter 9 g
    Liquid Glucose 12 g
    Sorbitol Liquid  6 g
    Callebaut Madagascar 67% Origin 42 g 
    Cacao Barry Ghana 40% Origin 337 g
    Lemon Juice (puree) 55 g
    Lemon Zest (5 Lemons) 6 g

    Boil the cream with the glucose and the sorbitol.
    Pour the hot cream on the half melted dark and milk couverture.
    Mix to obtain a nice emulsion.
    Heat the lemon juice and zest to 40°C and strain through a fine chinois.
    Add the juice a little at a time to the ganache.
    Add the butter at 38°C.
    Pour onto the 3x3mm high Plastic frame onto the Nibs praline.

  • Finishing

    Dip it in Cacao Barry Extra bitter Guayaquil.

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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