Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Sweets
FLAME OF LOVE
Jordi Puigvert Colomer CLUIZEL Chef
Recipe for 85 units
Passion fruit/ginger caramel with Marc de Champagne
Assembly and finishing
155 g Granulated sugar 50 g Whipping cream (35 % fat) 20 g Passion fruit purée 2 g Powdered ginger 9 g Granulated sorbitol 21 g Glucose syrup 1 g Fleur de sel 55 g Butter 15 g Cocoa Butter 20 g Marc de Champagne Make a light caramel with the granulated sugar. Bring the cream, cocoa butter, salt, passion fruit purée, sorbitol and glucose syrup to the boil. Stop the caramel from cooking any more by adding the hot cream. Allow to cool to 40 ºC. Place in the mixer, add the butter at 20 ºC and mix at a low speed. Add the Marc de Champagne. Temper to 31 ºC and fill the previously lined moulds or black-heart boxes to a third full.
Take the black heart cases or the polycarbonate moulds, pre-decorated with swirls of red, yellow and orange cocoa butter, and pipe in the caramel to a third full. Allow the caramel to harden slightly and fill with the ganache, leaving a 2 mm gap from the edge. Leave to crystallize and seal with a layer of tempered « Organic Grands Crus » Guayas chocolate.
Cocoa Butter ref. 21000 « Organic Grands Crus » Guayas Dark Chocolate 70 % ref. 20562 Dark chocolate heart-shaped case ref. 23004 Red spray mix ref. 27935 Black spray mix ref. 27933 Yellow spray mix ref. 27930
Guayas ganache
Passion fruit/ginger caramel with Marc de Champagne
MANUFACTURE CLUIZEL Avenue de Conches • Damville • CS 50026 • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • pros.cluizel.com • clients@cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture CLUIZEL - September 2020
100 g Whipping cream (35 % fat) 13 g Inverted sugar 33 g Glucose DE 60 175 g « Organic Grands Crus » Guayas Dark Chocolate 70 % 27 g Concentrated butter Heat the cream and the sugar to 40 ºC. Heat the chocolate to 50 ºC to melt it and add the melted butter. Pour the chocolate into the food processor and add half the cream. Mix at 300 rpm for 1 minute. Add the rest of the cream and gradually increase the speed up to 700 rpm. Use once the ganache has cooled to 30 ºC. Guayas ganache