Medium
Makes: 16 Yield
-
Timeless Classics
-
Good for freezing
Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authen...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 2 Components
Black Currant & Ruby Chocolate Ganache
Ingredients: Black Currant & Ruby Chocolate Ganache
-
80 gcream
-
80 gPuree Black Currant
-
43 gglucose
-
7 ghoney
-
133 gMascarpone cheese
Preparation: Black Currant & Ruby Chocolate Ganache
1. Heat at 85°C the Blackcurrent with the cream,
glucose and the honey.
2. Pour over the Ruby Chocolate and mix well
using a hand blender.
3. Add the Mascarpone and mix well.
Chesnut Cream
Ingredients: Chesnut Cream
-
68 gEgg yolk
-
30 gsugar
-
55 gW2‐E0
-
30 ggelatin mass
-
338 gwhipped cream
-
20 grum
-
225 gChesnut Pure - Boiron
Preparation: Chesnut Cream
1. Make English cream with the chestnut puree,
the eggs yolks and the sugar.
2. Pour on the white Chocolate W2, add the gelatine
and mix well using an hand blender.
3. When the mix is at 32°C add the whipped cream
and the rum.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments