Ryan Stevenson
Belgium
Praline sales over the roof at “Le Saint Aulaye” after Ryan Stevenson's praline won best category award!
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Kalamansi caramel with tonka bean ganache
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Kalamansi Caramel
Ingredients:
Sugar 120g
Cream 50g
Glucose 45g
Kalamansi puree 60g
Mango puree 20g
Callebaut Origine "Arriba" milk chocolate 110gMake a dry caramel with the sugar
Warm the cream and glucose together and add gently
Then add the purees and pour over the chocolate
Use at 35°C -
Tonka bean ganache
Ingredients:
Cream 100g
Vanilla yoghurt 60g
Trimoline 10g
Tonka beans 4g
Callebaut Origine Sao Thomé dark chocolate 75g
Callebaut Origine Arriba milk chocolate 175gInfuse the Tonkabeans in the cream for 20 minutes, then strain and add the yoghurt
Add the pre-warmed chocolate and mix well
