Εύκολο
Φτιάχνει: 15
-
Good to go
-
Long shelflife
-
Quick & easy (production)
Love the crispy taste / texture of the cara crackin , combined with the pure pistachio paste and Ruby flavored ganache. Amazing 3 textured fillings and create and tastefull snack to go.Love the crispy taste / texture of the cara crackin , combined with the pure pistachio paste and Ruby flavored ganache. Amazing 3 textured fillings and create and tastefull snack to go.Love the crispy taste / texture of the cara crackin , combined with the pure pistachio paste and Ruby flavored ganache. ...
- Διάρκεια ζωής:
- 2 month
- Conservation:
- 16C
Περιέχει: 3 Συστατικά
Cara Crackin Base
Συστατικά: Cara Crackin Base
Προετοιμασία: Cara Crackin Base
- Soften slightly the Cara Crackin in a bowl.
- Add the crystallized chocolate and mix well.
- Spread out between 2 parchement papers and roll at 3 mm thickness.
- Let it set and cut out same saze as frame.
- Poor a thin layer of dark chocolate on a guitar sheet and stick directly the crispy bottomon it.
- Push well.
Tools
- Knife
- Microwave
- Scale
- Spoon
- Prepared frame
- Bowl (s)
- Trays
- parchement paper
Pistachio Cremino
Συστατικά: Pistachio Cremino
-
10.6 ozCrystallized white Zephyr chocolate
-
8.8 ozCallebaut Pure Pistachio Paste
Προετοιμασία: Pistachio Cremino
- Mix both ingredients together and frame on previous recipe at 4 mm thickiness.
- Cool to set.
- Frame on top of previous filling at 4 mm thickiness and leave to set in the fridge.
Tools
- Scale
- Spoon
- Prepared frame
- Bowl (s)
- Trays
Ruby and Milk Chocolate Ganache
Συστατικά: Ruby and Milk Chocolate Ganache
-
7.1 ozcream 35%
-
1.1 ozdextrose
-
0.9 ozglucose
-
0.7 ozsorbitol
-
0.4 ozlime juice
-
1.4 ozbutter, clarified
Προετοιμασία: Ruby and Milk Chocolate Ganache
- Boil the cream, dextrose,glucose, sorbitol, lime juice together.
- Emulsify with the chocolates, using an mixer
- Add the butter and mix well.
- Crystallize the ganache at 30C
- Frame on top of previous filling at 3 mm thickness.
- Cool to set
- Cut out with heart shape cutter
- Enrobe with crystallized Guayaquil chocolate
- Decorate with heart shape transfer sheet and decorate with Mona Lisa little heart.
Tools
- Scraper
- Hand blender
- Melting kettle or automatic tempering machine
- Enrobing machine (or dipping fork with a bowl)
- Rubber Spatula
- Induction
- Cooking pot
- Frames
Χρειάζεστε υποστήριξη με τις σοκολατένιες δημιουργίες σας;
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments