Zephyr

Easy
Makes: 16 bars
  • Good to go
Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
Shelf life:
3 weeks
Conservation:
+16 Celsius
Containing: 4 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Yuzu Pate De Fruit

Ingredients

  • 350 g
    Fresh yuzu juice
  • 90 g
    pear puree
  • 440 g
    sugar
  • 45 g
    Glucose
  • 7 g
    citric acid solution
  • 11 g
    Yellow Pectin
  • 150 g
    sugar

Preparation

  1. Warm up the purees at 40 Celsius.
  2. Add the sugar combined with the pectin. 
  3. Bring to a boil and add the rest of the sugar in two times.
  4. Bring it back to a boil. Add the glucose. 
  5. Cook at 105 Celsius.
  6. Add the citric acid solution and pour into a 3mm frame.

 

Praline A l’Ancienne

Ingredients

  • 300 g
    Raw hazelnuts
  • 300 g
    Raw almonds
  • 400 g
    sugar
  • 100 g
    water
  • 1 each
    vanilla bean
  • 2 g
    Sea salt

Preparation

  1. Cook the sugar, water and vanilla to 118 Celsius.
  2. Add the nuts and the Fleur de sel and keep mixing on low heat until it fully caramelized. 
  3. Cool down on a tray.
  4. Once cold place the mass in the mixer and start grinding until you get a rough paste. 
  5. Cool down on a tray.
  6. Once cold repeat the same process until you reach the desired consistency. 
  7. Store in a cool place.  

 

ZEPHYR Croustillant

Ingredients

Preparation

  1. Melt the chocolate and the cocoa butter.
  2. Add the praline and temper to 24 Celsius. 
  3. Add the Feuilletine and pour on top of the pate de fruit a 3mm thick frame. 

 

Olive oil Zephyr Ganache

Ingredients

Preparation

  1. Boil the cream with the inverted sugar, glucose and vanilla. 
  2. Melt the chocolate and create an emulsion with the hot cream. 
  3. Add the olive oil at 35 Celsius and mix without adding air. 
  4. Use at 28 Celsius.

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