Recipe created by Bruno Le Derf
la manufacture du goรปt
Bonbon/Chocolate bars
Sarasin praliné And caramel ganache recipe for 1 guitar frame
Sarasin nougatine 200 g Glucose 150 g Sugar 150 g Roasted sarasin (sobatcha)
Caramel ganache Caramel cream 190 g Sugar 420 g Cream
oil the glucose and add the sugar little B by little. Bake at 180° C. Add the roasted sarasin and spread on a tray. Crush when the nougatine is cold until you are left with a powder.
ook the sugar on a dry frying pan. When the C sugar starts to smoke slow down the cooking process with the warm cream. Weight at 500 g.
Saveurs Praliné and sarasin 115 g 45% Milk Kayambe® chocolate couverture 95 g Cocoa butter 960 g Praliné Saveurs 200 g Sarasin powder Melt the chocolate and the cocoa butter at 30° C. Mix the praliné and the Sarasin powder. Incorporate the chocolate and cool down the masse to 22° C. Spread the praliné on a 6 mm frame on a milk stencil. Let crystallized.
Coating
Ganache 500 g 60 g 60 g 60 g 7 g 560 g 205 g 170 g
Caramel cream Sorbitol powder Butter Glucose Fleur de sel 39% Milk Vanuari® chocolate couverture Z 60 couverture 70% Dark Yzao® chocolate couverture
Bruno Le Derf MOF in 2007 Chocolate-maker
Coating and assembly Spread a thin layer of dark chocolate on the caramel ganache. Slice in squares of 21 mm. Coat with milk or dark chocolate. Decorate with a fork. 45% Milk Kayambe® chocolate couverture Cocoa butter Saveurs Praliné 39% Milk Vanuari® chocolate couverture Z 60 chocolate couverture 70% Dark Yzao® chocolate couverture
ref. 20450 ref. 21000 ref. 21015 ref. 20433 ref. 20040 ref. 20094
Heat the caramel cream, the sorbitol, the butter, the glucose and the fleur de sel at 85° C. Mix the 3 chocolates and pour onto the hot mixture. Emulsify with the blender. Frame at 33° C over the praliné, the layer must be 6 mm thick. Let crystallize for 12 hours.
Caramel ganache
Manufacture Cluizel - august 2018
Saveurs Praliné and sarasin
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094