Recipes 2004 - 05
Commercial pralines
Mango Paté du Fruit
Ingredients
STAGE 1
- 300 gr mango puree (with 10 % added sugar)
STAGE 2
- 25 gr pectin-based powder
- 20 gr caster sugar
- 2 vanilla pods
STAGE 3
- 400 gr caster sugar
Method
STAGE 1
Pour the mango puree into a saucepan and bring it to a simmer
STAGE 2
Meanwhile, combine the ingredients for stage 2 in a bowl.
Once the puree starts to simmer, add the stage 2 ingredients and briefly whisk. Let this mixture come to the boil.
STAGE 3
Next, slowly add the sugar for stage 3, whisking the mixture constantly.
After 5 minutes of boiling, pour the hot liquid into a boarded frame (5mm thick aluminium bars) on a silicone mat.
Leave the jelly to set without moving it.
Gorgonzola Ganache
Ingredients
STAGE 1
- 88 gr whipping cream
STAGE 2
- 70 gr Gorgonzola
STAGE 3
- 250 gr Blanc Satin 30.5 % White couverture (Cacao Barry)
STAGE 4
- 18 gr liquid glucose
- 24 gr Beurre de Cacao Mycro (Cacao Barry)
Method
STAGE 1
Pour the whipping cream into a saucepan and bring it to the boil
STAGE 2
Remove the saucepan from the heat and add the gorgonzola
STAGE 3
Strain the cream and cheese mixture over the Blanc Satin Couverture
STAGE 4
Stir in the liquid glucose and mycryo powderand stir the mixture until it is a completely smooth ganache. Leave the ganache to cool.
Once the ganache is cold use a whisk to whisk briskly until the consistency thickens into a thicker mixture.
Pour the ganache into a boarded frame, made from 5 mm deep aluminium bars and lined with silicone paper. Scrape the surface level with the bars.
Assembly of the Bon-Bon
Sandwich together the paté du fruit and the gorgonzola ganache.
Using tempered Excellence 55 % Dark couverture, spread a thin layer onto the bottom of the gorgonzola ganache side. Allow this to set.
Now place the sandwiched squares onto a guitar cutter and cut squares using 22.5 mm frane cutter.
Finally dip the squares into tempered Excellence 55 % couverture and place onto a transfer sheet. Leave to set then peel the chocolates off.
