Recipe PRALINE : SEABUCKTHORN - Professionals
www.remycointreaugastronomie.com
Preparation steps: seabuckthorn coulis, black ganache with Cointreau, spray mixture, assembly, according Dimitri Salmon's recipe...
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Cooking tools:
- Chocolate mold
- Spray gun
- Instant-read thermometer
- Hygrometer
- Kitchen scale
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Pastry brush
- Refrigerator
- Chef's knife
Ingredients
- 250 g Les vergers Boiron seabuckthorn purée
- 100 g sugar (1)
- 1 vanilla pod
- 10 g NH95 pectin
- 25 g sugar (2)
- 15 g vanilla vinegar
- 193 g Duo Debic cream
- 48 g glucose syrup
- 215 g Sao Thomé dark chocolate Callebaut®, 70% of cocoa
- 23 g Debic ‘Laiterie Constant’ butter
- 20 g Cointreau® 60% vol.
- 160 g Callebaut® cocoa butter
- 240 g Callebaut® Velvet white chocolate, 33,1% of cocoa
- Mona Lisa® Flower Powers :
- 1 yellow Flower Power
- 7 red Flower Power
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