Recipes 2006 - 07

Filing
Ingredients:
sugar  150g
cream 300g
Dark couverture  100g
Milk couverture  60g
Grand marnier  25g
Glazed orange  40g
Procedure:
caramelize the sugar, add the cream and mix well.  
Cool the mixture and add the chocolate.  Put the liqueur and the chopped glazed oranges into the mixture.

Sesame brittle
ingredients:
sugar  100g
glucose  20g
sesame  80g
procedure:
Caramelize the sugar and the glucose and add the sesame. Roll the brittle out and cut out round shapes.
Pipe the filling onto the brittle and leave the filling to crystallize for one night before coating.

Coating
Ingredients:
Dark couverture 53% Callebaut 811.   300g
Procedure:
Coat the praline with dark couverture

Made at the preselection in Taipei,Taïwan 2007