Frutti
(Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
|
300g
sugar
150g glucose |
Caramelize. |
| 400g cream | Fold in bit by bit and bring to the boil. |
|
300g
banana pulp
100g passion fruit pulp (Boiron) |
Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool. |
| 150g butter (at room temperature) | Mix in. |
| 200g Callebaut Select W2NV | Melt and mix in. |
| Tempered Callebaut Origine Ecuador | Pour into praline moulds and leave to harden. |
| Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells. | |
