Scarlet Fiore

Recipe

Created by

Dan Forgey - USA finalist at World Chocolate Masters 2015, works at Norman Love Confections

Chocolate Sablé

ingredients	preparation
200g Plugrá butter 267g flour 50g cocoa powder 58g hazelnut flour 50g icing sugar 1g salt 50g whole egg(s)	Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined. Add egg and blend into paste. Roll out and chill.

Caramel Jam

ingredients	preparation
50g glucose 155g sugar 2beans(s) vanilla bean 85g Plugrá butter 200g cream 50g water 2g salt 5g NH pectin	Mix 5 g of sugar and pectin. Whisk into water and set aside. Make dry caramel with glucose, sugar and vanilla beans. Whisk butter into the caramel, and slowly add warmed cream. Whisk in pectin and bring to a boil. Strain and pipe into shells.

Hibiscus Raspberry Gelée

ingredients	preparation
405g Fruit'Purée Raspberry Capfruit 20g water 97g sugar 2g hibiscus tea 9g silver gelatin leaves	Bloom gelatine in water and squeeze dry. Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes. Strain over gelatine and blend until smooth.

Pâte Choux

ingredients	preparation
150g water 150g Whole milk 136g Plugrá butter 1beans(s) vanilla bean 6g salt 6g sugar 202g flour 6g whole egg(s)	Mix water, milk, butter, sugar and salt, and bring to a boil. Add flour and cook until dough forms a ball on the spoon. Place in mixer and paddle to cool off slightly. Slowly add eggs one at a time. Scrape in between each egg. Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.

Chocolate Ganache

ingredients	preparation
150g cream 25g glucose 100g Cacao Barry® Or Noir™ chocolate Fiore	Heat cream and glucose. Pour over chocolate and blend until smooth.

Chocolate Crème

ingredients	preparation
400g cream 101g egg yolks 34g sugar pinch salt 230g Cacao Barry® Or Noir™ chocolate Fiore 100g Plugrá butter	Mix cream and salt, and heat. Temper in egg yolks and sugar, and cook until slightly thick. Strain over chocolate and blend until smooth. Add butter and blend until smooth.

Flourless Chocolate Sponge

ingredients	preparation
180g Cacao Barry® Or Noir™ chocolate Fiore 85g Plugrá butter 180g egg white pinch salt 50g sugar 70g egg yolks	Melt together butter and chocolate, and set aside. Whip egg whites and slowly add sugar. Fold in egg yolks. Fold egg mixture into chocolate mixture. Pipe into shell and bake at 175°C for 5 minutes.

Discover more recipes