Germiner
Coulis de Griotte
griotte puree 190g
sugar 25g
pectin 2g
starch syrup 25g
invert sugar 12g
1. Put every ingredients into pan and boil them for 2 min.
2. Pour 1. to bowl by dropper
Ganache Sicilie
cream 106g
invert sugar 12g
pistachio paste 28g
cinnamon stick 2g
Cacao
Barry blanc satin 223g
unsalted butter 50g
1. Add flavor of cinnamon to cream
2. Make ganache by using cinnamon flavored cream and other
ingredients.
Finishing
1. Paint/Spray color to mould and make shell by Cacao Barry
excellence in the mould.
2. Put ‘Coulis de Griotte’ into the shell after Piping ‘Ganache
Sicilie’ to the shell.
3. Close the shell by Cacao Barry excellence.