Galaxy of Taste
Butter Sable
150g butter (cold)
65g raw sugar
150g plain flour
1. Combine all the ingredients well and spread them onto a silpat mat
2. Bake at 170°C in the convection oven with full fan
3. Set aside to cool and blitz in the food processor
Crunchy Sesame Base
30g Callebaut Gianduja
5g Callebaut Mycryo
90g butter sable
15g black sesame seeds
65g Cacao Barry Pailleté Feulletine
0.5g Murray River sea salt
1. Melt the gianduja and temper it with the mycryo
2. Add the shortbread, sesame seeds, pailleté feulletine and sea salt and mix well.
3. Spread onto a guitar sheet, put another guitar sheet on top and roll quite thin
4. Leave to set in the refrigerator and cut into little triangles
Raspberry & Basil Gel
45g caster sugar (1)
2g fresh greek basil leaves
6g pectin NH
150g raspberry purée
30g glucose syrup
120g isomalt
120g caster Sugar (2)
6g citric acid solution (50-50)
1. Combine the sugar (1) and pectin and combine it with the cold raspberry puree and the basil
2. Bring the puree to a boil, add the glucose and boil again
3. Add the isomalt and boil again
4. Add the sugar (2) and boil again
5. Add the acid, remove the basil leafs and set aside to cool
6. When completely cooled down, mix into a smooth gel in the food processor
Chocolate Ganache
300g cream 35%
15g serendipi certified organic chocolates leafs
1g vanilla pods
210g tea infusion
25g glucose syrup
280g Callebaut java milk chocolate 32%
75g butter
1. Combine the cream, tea and scraped vanilla pod and bring it to a boil
2. Pour it through a strainer and set aside to cool
3. Warm the tea infusion together with the glucose syrup to 40°C
4. Melt the java to 35°C and add the tea infusion mix and the butter
5. Emulsify all ingredients in a food processor and fill
Finishing
- Additional Components
- Black coloured cocoa butter
- White coloured cocoa butter
- Cacao Barry Tanzanie dark chocolate
MONTAGE / ASSEMBLY
1. Prepare all components as described in the recipe
2. Spray the moulds in a freckle pattern with the white cocoa butter
3. Once the white cocoa butter has set spray a layers of black cocoa butter on top
4. Temper the tanzanie dark chocolate and coat the moulds with it
5. Fill in the raspberry & basil gel, followed by the ganache
6. Put the cut out crunchy sesame bases on top and press them gently in
7. Leave to set in the refrigerator and close with more of the tanzanie dark chocolate
8. Leave to contract and demould