BY JULIEN DUHAMEL
For a tray measuring 34 x 34 cm and 10 mm high
CHEF'S TIP: Respect the setting time to obtain a beautiful clean cut
INGREDIENTS:
30 g Jivara 40% couverture
70 g cocoa butter
445 g 55% almond-coconut praline
90 g shredded coconut, toasted
METHOD:
Melt the milk couverture and cocoa butter at 45°C, then mix with the praline. Heat the mass to 45°C. Start setting at 25°C, then add the toasted grated coconut before pouring into a tray.
INGREDIENTS:
170 g 35% fat liquid cream
40 g DE60 glucose
330 g 40% Jivara couverture
40 g 84% butter
METHOD:
Heat the liquid cream and DE60 glucose to 65°C. Then pour half over the previously melted couverture. Mix and add half the remaining cream, then mix again. Add the butter and blend to perfect the emulsion. Lastly, pour at 32/34°C.
INGREDIENTS:
335 g mango purée
40 g caster sugar
9 g yellow pectin
320 g caster sugar
70 g DE40 glucose
1 g Espelette pepper
8 g acid solution
METHOD:
Mix the fruit purée with the sugar/yellow pectin mixture (38 g sugar) until cold. Then bring to a boil and add the remaining sugar. Bring back to a boil and add the glucose. Cook to 73°Brix on a refractometer. Once cooked, add the Espelette pepper and the acid mixture and immediately pour into a 34 x 34 cm, 2 mm high tray on a Silpat®.
METHOD:
Pour the praline into a 34 x 34 cm, 4 mm-high tray previously lined with milk couverture. Allow to set, then overlay another 4mm tray and pour the milk ganache at 32/34°C. Then place the fruit paste tray on top. Leave to set for at least 48 hours at 17°C. Cut to desired shape and separate the candies 24 hours before coating. Lastly, coat in milk couverture and decorate the candies as you wish.