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Alpine Kiss - Geraldine Müller-Maras

Geraldine Müller-Maras Switzerland
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Alpine Kiss

Hay Flower Ganache

40 g hay flower mixture 
8 g roasted barley
500 g cream
100 g milk
2 g dried melilot (wild mountain herb)
200 g hay infusion
70 g Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa
90 g Cacao Barry® dark chocolate couverture Excellence 55% cocoa
10 g glucose
5 g Trimoline® (invert sugar)

  1. Mix together barley, cream and milk, and bring to a boil.
  2. Add hay flower mixture, leave to simmer for 20 minutes and leave to infuse for 30 minutes.
  3. Strain hay flower infusion, heat up again and leave to infuse with melilot for 4 minutes.
  4. Strain 160 g melilot infusion and homogenise with chocolates.
  5. Add glucose and Trimoline®.
  6. Create chocolate shells with tempered Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa.
  7. Leave ganache to cool to 32°C and fill chocolate shells.

Abriconilla

200 g Fruit'Elite "Seasonal Flavours" Apriconilla Fleur de sel puree Capfruit
10 g Fruit'Purée Calamansi Capfruit
30 g glucose
40 g sugar
3 g pectin
0.6 g citric acid
9 drops (0.06 g) of natural apricot essence
1 g dried melilot (wild mountain herb)

  1. Mix together and heat Fruit'Elite "Seasonal Flavours" Apriconilla Fleur de sel puree Capfruit, Fruit'Purée Calamansi Capfruit and glucose.
  2. Add sugar and pectin, and heat up to 90°C.
  3. Mix in citric acid, apricot essence and melilot, and leave to infuse for 4 minutes.
  4. Strain, leave to cool and pour into chocolate shells.
  5. Keep some apriconilla aside for decorating.

Bricelets

125 g flour
125 g cream
16 g butter (melted)
100 g icing sugar
70 g white wine
10 g kirsch
1 pinch of vanilla

  1. Mix together all dry ingredients.
  2. Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
  3. Bake bricelets with traditional bricelet iron and use them for the crunchy chocolate base.

Crunchy Chocolate Base

40 g traditional bricelets
150 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa

  1. Mix bricelet wafer pieces with tempered chocolate and close chocolate shells.
  2. Leave to cool, unmould and serve at room temperature. Indulge yourself in delicious Swiss Alpine Kiss pralines.