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Zéphyr™ 34% Chocolate-Passion fruit-Yuzu 20.25
By Martin Studeny
Country : Germany
Category : Snack to go
Number of portions :
- Choux pastry
- Chocolate glaze
- Caramel
- Passion fruit-yuzu-Sorbet
- Cream of Cacao Barry Zéphyr ™
- Passion fruit sauce
Choux pastry
Ingredients
160 g milk
160 g water
160 g butter
2 g crystallized sugar
1 g salt
160 g flour
280 g whole egg
Preparation
Boil milk, water, butter, crystal sugar and salt.
Add flour and work the mixture well.
Place in KitchenAid and stir until cold.
Add the whole egg gradually.
Pour it with a star nozzle on a silicon mat.
Bake for 45 minutes at 180°C.
Chocolate glaze
Ingredients
150 g water
300 g crystallized sugar
300 g glucose syrup
200 g milk
20 g gelatin
300 g Cacao Barry Zéphyr ™ 34% chocolate
Add some yellow food colouring.
Preparation
Boil water, crystallized sugar, glucose syrup and milk.
Add the softened gelatin and mix in the chocolate.
Stir in food colouring and refrigerate.
Caramel
Ingredients
107 g crystallized sugar
60 g glucose syrup
28 g cream
1 g fleur de sel
½ vanilla bean
92 g passion fruit puree
27 g mango puree
27 g coconut puree
Preparation
Let the crystallized sugar caramelize.
Mix it with the glucose syrup-cream-fleur de sel
and vanilla mixture.
Add the passion fruit, mango and coconut puree.
Cook it to 106°C.
Passion fruit-yuzu-Sorbet
Ingredients
48 g crystallized sugar
18 g glucose powder
18 g dextrose
2 g peca gel rosé ice binder
128 g water
300 g passion fruit
100 g yuzu puree
Preparation
Cook the syrup of crystallized sugar, glucose
powder, dextrose, ice binder and water.
Add passion fruit and yuzu puree.
Emulsify and freeze in ice machine.
Cream of Cacao Barry Zéphyr ™
Ingredients
183 g cream
33 g honey
283 g Cacao Barry Zéphyr 34% chocolate
500 g cream
½ vanilla bean
90 g Cacao Barry Zéphyr 34% chocolate
Preparation
Cook the cream with the honey.
Add chocolate and emulsify.
Mix cold cream with vanilla shake.
Spread the mixture on chocolate foil and let crystallize over metal roll.
Add the cream.
Passion fruit sauce
Ingredients
183 g cream
225 g crystallized sugar
150 g glucose syrup
10 g gelatin pulver
60 g water
½ vanilla bean
90 g passion fruit puree
Preparation
Cook the cream with the hone
Boil crystallized sugar, glucose syrup, vanilla and
passion fruit puree.
Mix softened gelatine with water.
Stir until smooth.
Wednesday, 19 July, 2017
