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Recipes 2006 - 07

Dipped pralines

'Pear and Cinnamon' - UK
  • Place jelly into an appropriate square frame
  • Then pour on top the freshly made ganache and level
  • Firm overnight
  • Spread a thin layer of chocolate onto base
  • Then use a guitar cutter to cut
  • Dip in plain chocolate
  • Decorate with a pine nut and a strip of white chocolate

 

Caramelised pine nuts
90g Sugar
30g Water 
450g Pine nuts
Boil sugar and water, then add nuts and stir until a light caramel colour is achieved
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15g Butter 
Remove from heat and add butter

Once stirred through pour onto a marble surface, separate and store


Jelly
200g Pear Williams puree (+10% sugar)
15g Grappa 
Heat together
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15g Sugar
25g Pectin 
Mix together and add to above. Cook while continually stirring
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300g Sugar Add slowly to above
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When clear add 150g of caramelised pine nuts and stir well
Pour onto a silicon mat using rulers to get an even thickness
Refrigerate until firm 


Cinnamon ganache

450g Fresh cream (39% fat)
50g Glucose
4 Cinnamon sticks 
Heat together and stand for 15 minutes
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700g Callebaut Chocolate (37% Papua) combine chocolates, boil above mixture
200g Callebaut Chocolate (60% Grenada) strain over buttons and stir through with stick blender

Created at the National Selection for the World Chocolate Masters UK, September 2006.
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