Kouichi Izumi

Germiner

• Coulis de Griotte

  griotte puree 190g
  sugar 25g
  pectin 2g
  starch syrup 25g
  invert sugar 12g

  1. Put every ingredients into pan and boil them for 2 min.
  2. Pour 1. to bowl by dropper

• Ganache Sicilie

  cream 106g
  invert sugar 12g
  pistachio paste 28g
  cinnamon stick 2g
  Cacao Barry blanc satin 223g
  unsalted butter 50g

  1. Add flavor of cinnamon to cream
  2. Make ganache by using cinnamon flavored cream and other ingredients.

• Finishing

  1. Paint/Spray color to mould and make shell by Cacao Barry excellence in the mould.
  2. Put ‘Coulis de Griotte’ into the shell after Piping ‘Ganache Sicilie’ to the shell.
  3. Close the shell by Cacao Barry excellence.