Lotus Leaf: Hazelnut, Passion Fruit & Banana
Pastry Gun Sparkly Green
25 g Cacao Barry® white chocolate Zéphyr™ 34% cocoa
50 g Cacao Barry® Deodorized Cocoa Butter
2 g fat-soluble green colouring
Sparkly green
- Melt together all ingredients at 45°C.
- Leave to cool to 26°C and spray thinly into moulds.
- Turn upside down to remove excess chocolate and leave to crystallise.
Hazelnut Praliné
25 g Piémont hazelnuts
25 g sugar
8 g water
0.5 g salt
- Roast hazelnuts at 150°C for 15 minutes.
- Mix together sugar, salt and water, and heat up to 120°C.
- Add hazelnuts and make into grainy mixture.
- Caramelise and pour onto tray. Leave to cool and crush slightly.
Crunchy Hazelnut Praliné 100 g/tray
35 g Cacao Barry® Pure Hazelnut Paste
47 g hazelnut praliné
20 g Cacao Barry® Deodorized Cocoa Butter
- Mix together hazelnut praliné and hazelnut paste.
- Melt cocoa butter at 45°C and add.
Ganache Passion Fruit Banana Alunga™ 100 g/tray
38 g Fruit'Elite "Vintage" Passion fruit puree Capfruit
15 g Fruit'Purée Banana Capfruit
5 g invert sugar
6 g glucose DE40
92 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
3 g dry butter
- Boil together Fruit'Elite "Vintage" Passion fruit puree Capfruit, Fruit'Purée Banana Capfruit, invert sugar and glucose.
- Leave to cool to 70°C, pour over chocolate and emulsify.
- Add dry butter at 35°C.
Finishing and assembly:
- Spray thin layer of green chocolate at 26°C into moulds.
- Temper Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa and mould two praline trays.
- Fill one praline tray with ganache passion fruit banana Alunga™, fill the other with crunchy hazelnut praliné and leave to crystallise at 6°C for 20 minutes.
- Put on gloves and carefully assemble two halves together.