Recipes 2004 - 05
Creative pralines
Cubis Strus
Finishing :
Unmould the ganaches and the raspberry paste and cut them into small squares.
Enrobe with dark chocolate.
1. Green Tea Garnache
Ingredients
- 160 gr CHOCOLATE Callebaut Santo Domigo
- 290 gr CHOCOLATE Callebaut 823
- 21 gr green tea
- 80 gr water
- 255 gr cream
- 45 gr glucose
- 25 gr butte
Recipe
Soak th green tea in water.
Boil the cream with the glucose, pour over the tea and allow to infuse for 7 minutes.
Pour over the chocolade, mix and add in the butter.
Mould the ganache in a frame of 4 mm high.
2. Raspberry paste
Ingredients
- 250 gr raspberry pulp
- 200 gr fine sugar
- 30 gr glucose
- 50 gr fine sugar
- 6 gr sodium (E401)
Recipe
Boil the raspberry, the sugar and the glucose.
Add in the sugar and the sodium
Bouil this at 100°C
Mould in a frame of 2mm high
3. Lime garnache
Ingredients
- 170 gr lime juice and peels
- 150 gr cream
- 20 gr trimoline
- 45 gr egg yolks
- 50 gr fine sugar
- 190 gr white chocolate Callebaut W2
- 375 gr milk chocolate Callebaut 823
- 55 gr butter
Recipe
Make the lime peels infuse in the cream and the trimoline.
Add the egg yolks and the sugar to the cream and pour over the chocolate.
Mix and add the butter.
Mould in a frame of 4mm high.
