Dark Chocolate Clusters
Modern way of presenting a crispy and tasty cluster filled with nuts and pailleté Feuilletine.
- Level:
-
Medium
- Makes:
-
35
- Shelf life:
-
6 month
- Conservation:
-
16C
Sugar Syrup
Ingredients: Sugar Syrup
-
1000 mlwater
-
400 gsugar
-
50 ginvert sugar
-
100 gglucose
Preparation: Sugar Syrup
Boil all ingredients together and cool down.
Tools
- Scale
- Spoon
- Induction stove
- Mixing Bowl
- Cooking pot
Caramelised Nuts
Ingredients: Caramelised Nuts
-
150 gPecans
-
150 gHazelnuts
-
150 gPeanuts
Preparation: Caramelised Nuts
- mix into the previous sugar syrup and leave overnight.
- Strain and caramelsize in the oven at 170C.
- Shop in small pieces and store in a dry container.
Tools
- Scale
- Spoon
- Silpat
- Baking Tray
- Oven
- Mixing Bowl
- Offset palet knife
Cluster Mix
Ingredients: Cluster Mix
-
30 gGrapeseed oil
-
130 gMixed Caramelised Nuts
Preparation: Cluster Mix
- Mix all ingredients together .(Guayaquil chocolate has to be crystallized).
- Fill directly a 35 mm round cutter with the mix and remove slowly to keep the shape.
- Let it set and decorate with Maldon salt flakes and a caramelised nut on top.
Tools
- Scale
- Spoon
- Guitar sheet
- Trays
- Mixing Bowl
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