Pyrite
Orange Jam
50 g water
450 g Fruit'Purée Concentrated orange Capfruit
93 g sugar
67 g glucose
1 vanilla bean (scraped)
½ orange zest
¼ tsp baking soda
6 g sugar
6 g pectin NH
1 g salt
- Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
- Whisk in sugar and pectin. Cook to 103°C.
- Add salt and strain.
Coffee Ganache
100 g espresso beans
150 g water
150 g cream (36%)
50 g butter
50 g glucose
75 g whole eggs
275 g Cacao Barry® Origin milk chocolate couverture Venezuela 72% cocoa
25 g Trimoline® (invert sugar)
- Heat coffee beans and crush.
- Add to warmed cream and water. Steep for 5 min and strain.
- Scale 190 g of coffee-infused cream, add butter and heat.
- Temper in eggs and sugar, and cook to 80°C.
- Strain over chocolate and trimoline. Mix smoothly together.
Almond Praline
400 g Sugar
100 g water
½ vanilla bean (scraped)
600 g blanched almonds (whole)
2 g salt
- Mix water and sugar, and cook to 118°C.
- Add vanilla and warmed almonds. Caramelise.
- Spread out to cool and grind to paste with salt.
Almond Nougatine
200 g sugar
20 g glucose
130 g almonds (sliced)
1 tbsp butter
- Carmalise sugar and glucose.
- Add sliced almonds and stir in butter.
- Roll out until thin.