Medium
Makes: 30
-
High profit
-
Comfort Foods
Great combination of Callebaut 811, Cherry and ginger with a Pallet Feullentine crunch.Great combination of Callebaut 811, Cherry and ginger with a Pallet Feullentine crunch.
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerator (3°C)
Containing: 2 Components
Cherry & Ginger Ganache
Ingredients: Cherry & Ginger Ganache
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375 gCherry purée
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20 gglucose
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50 gsugar
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6 gpectin
Preparation: Cherry & Ginger Ganache
1 Mix together Sugar & Pectin
2 Bring puree, ginger powder & glucose to the boil
3 Add pectin mix off the heat, while stirring
4 Cook out for 1 min
5 Allow to cool to 85C
6 Pour over Chocolate and mix till emulsified
7 Allow to cool to 29C & Pipe
Tools
- Whisk
- Piping Bag
- Mixing bowl (s)
- Scale
- Silpat
- Cutter
- Spatula(s)
- Pot
- Baking Tray
- Induction stove
Feuilletine Crunch
Ingredients: Feuilletine Crunch
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50 g
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50 gPRAMA
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ginvert sugar
Preparation: Feuilletine Crunch
Melt Chocolate and praline paste together
Mix in to Feuilletine
Spread 3mm thin, set & cut
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