Origins ch3

ingredients	preparation
140g Heavy Cream 35% 4 vanilla bean 8g Meyer Lemon Zest 120g Lemon Vanilla Infusion 120g Passion Fruit Puree La Frutière 24g glucose syrup 20g inverted sugar 280g CHM-P40GHA 84g CHD-Q65MADINOP 20g butter	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.

ingredients

preparation

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.

ingredients	preparation
195g Piedmont hazelnuts, chopped 169g granulated sugar 72g water 5g salt	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.

ingredients

preparation

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.

ingredients	preparation
240g Toasted Hazelnut Praline 90g NPN-HA1BY 21g CHD-R55EXEL 45g NCB-HD702-BYEX 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.

ingredients

preparation

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.

ingredients	preparation
2,8kg CHM-P40GHA 140g NCB-HD702-BYEX	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.

Recipe