Ruby Apple praline

This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate. It combines basil, yoghurt, apple and ruby for a fresh taste sensation.

Recipe

Created by

Ryan Stevenson - Baker, Paddock Bakery

Pâte de Fruit Pommes

ingredients	preparation
430g Apple juice 70g fresh celery juice	Heat to 40°C.
425g sugar 40g glucose DE 40	Add and re-warm to 40°C.
12g yellow pectin 54g sugar	Mix together and boil to 76° Brix.
8g citric acid solution	Add the acid at the end and leave to set.

Ganache with ruby RB1 and Basil

ingredients	preparation
12g basil leaves 128g 35% cream 100g vanilla yoghurt	Heat to 40°C and leave to infuse for 10 min.
68g sorbitol 46g dextrose 45g glucose DE 60	Add the sugars and re-heat to 40°C.
51g dry butter 562g CHR-R35RB1	Melt the butter with the chocolate to 30°C.
Add the two mixtures together and emulsify well.

Assembly

Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder.
Mould in Ruby chocolate.
Pipe a small amount of ganache into the mould.
Press down the pâte de fruit already pre-cut.
Cover with more ganache and leave to set.
When set, close with Ruby chocolate and leave to crystallise.
De-mould and store appropriately.

Ruby Apple praline

Recipe

Pâte de Fruit Pommes

Ganache with ruby RB1 and Basil

Assembly

Discover more recipes

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Ruby Apple praline

Recipe

Pâte de Fruit Pommes

Ganache with ruby RB1 and Basil

Assembly

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