Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Finger food
SNOWFLAKE
Jordi Puigvert Colomer CLUIZEL Chef
Recipe for 80 units
Crispy toasted coconut praline
380 g Almond/Hazelnut Praline 50 % 30 g « Organic Grands Crus » San Martín Dark Chocolate 70 % 65 g « Organic Grands Crus » San Martín Milk Chocolate 48 % 50 g Cocoa Butter 35 g Dairy butter 15 g Croustilline® 150 g Coconut Melt the cocoa butter on one side and the chocolate and butter on the other. Combine well. Add to the praline before adding the Croustilline® and coconut at the end. Mix well, temper at 24 ºC and arrange in the tray.
175 g Whipping cream (35 % fat) 57 g Glucose syrup DE60 57 g Trimoline 1 g Salt 25 g Dry butter 325 g « Organic Grands Crus » San Martín Dark Chocolate 70 % 10 g Cocoa Butter 0,5 g Piment d’Espelette Heat the cream, piment d’Espelette, sugar, salt and butter to 40 ºC. Melt the chocolate. Melt the cocoa butter and add to the chocolate. Pour the cream over the chocolate and cocoa butter and emulsify with the hand blender. Arrange in the tray.
100 g Water 182 g Sugar 150 g Glucose DE-60 75 g Coconut purée 25 g Lime juice 200 g Trimoline 40 g Gelatin (or 20 leaves) Mix the water, sugar, glucose and boil to around 110 ºC. Meanwhile, place the purée, gelatine (rehydrated in cold water beforehand) and trimoline in the mixer bowl. Gradually pour the syrup into the bowl and blend on a medium speed. As soon as the mixture begins to increase in volume, increase the speed and continue until the mixture forms stiff peaks and reaches 40 ºC. Place immediately in lightly oiled silicone moulds.
Almond/Hazelnut ref. 21067 Praline 50 % « Organic Grands Crus » San Martín Dark Chocolate 70 % ref. 20552 « Organic Grands Crus » San Martín Milk Chocolate 48 % ref. 20557 Cocoa Butter ref. 21000 Croustilline® ref. 21007
Assembly and finishing
Pour the praline into a 0.3 mm tray. Leave to crystallize. Once the ganache is ready, place it on the praline and leave to crystallize. Cut out using a pastry cutter slightly smaller than the diameter of the mould to be used. Once the marshmallow is ready, pipe into lightly oiled silicone moulds until threequarters full. Add the praline and the ganache. Leave in the fridge for 24 hours. Remove from the mould and coat with the shredded coconut. Crispy toasted coconut praline Coconut and lime marshmallow San Martín Ganache with piment d’Espelette
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Manufacture CLUIZEL - September 2020
San Martín Ganache with piment d’Espelette
Coconut and lime marshmallow