Origins ch3

Lemon Passion Vanilla Ganache

Ingredients Preparation
  • 140g
    Heavy Cream 35%
  • 4As needed
    vanilla bean
  • 8g
    Meyer Lemon Zest
  • 120g
    Lemon Vanilla Infusion
  • 120g
    Passion Fruit Puree La Frutière
  • 24g
    glucose syrup
  • 20g
    inverted sugar
  • 280g
  • 84g
  • 20g

Infuse heavy cream 35%, vanilla bean and Meyer lemon zest.

Steep for 30 minutes, strain, reserve.

Mix lemon-vanilla infusion with the rest of the ingredients to have an homogenous texture.

Pipe in the casted mould.

Toasted Hazelnut Praline

Ingredients Preparation
  • 195g
    Piedmont hazelnuts, chopped
  • 169g
    granulated sugar
  • 72g
  • 5g

Toast the piedmont hazelnuts.

Cook the sugar at 120° C.

Add the nuts and caramelize.

Set aside to cool.

Blend in the Thermomix until you get fine granules.

Hazelnut Praline

Ingredients Preparation
  • 240g
    Toasted Hazelnut Praline
  • 90g
    Pure Paste 100% Hazelnuts
  • 21g
  • 45g
    Deodorized Cocoa Butter
  • 6g
    Soba-Cha Tea

Cook the toasted hazelnut praline with Cacao Barry – Pure Hazelnut Paste (100%).

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Toast the Soba-Cha tea for 3 Minutes at 350°F, blend and sift into a fine powder.

Mix all ingredients together to have a homogenous texture.

Chocolate Shell

Ingredients Preparation
  • 2,8kg
  • 140g
    Deodorized Cocoa Butter

Spray bonbon mould with the colored Cocoa Butter. Melt and temper with Cacao Barry Ghana “Origine” Milk Couverture 40% and the Cacao Barry Cocoa Butter 100% Mini Pistoles. Cast moulds and fill with praline and ganache.

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