Velvety Dulcey Jelly Fig And Blackcurrant Compote | Valrhona Chocolate
Temper some Dulcey couverture and then roll out between two plastic sheets. When almost set, cut out some 65mm diameter circles. Place 35g Fig and Blackcurr
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Cooking tools:
- Kitchen scale
- Microplane
- Instant-read thermometer
- Cookie cutter
- Rolling pin
- Mixing bowl
- Saucepan
- Spoon
- Chef's knife
- Glass
- Refrigerator
- Plastic wrap
Ingredients
- 70g dry butter 84% fat
- 70g non-refined cane sugar
- 20g molasses
- 18g whole eggs
- 6g whole milk
- 140g all-purpose flour
- 1g salt
- 2g cinnamon
- 5g oranges zested
- 2g baking powder
- 425g Figs
- 70g sugar
- 7g pectin NH
- 4g orange zests
- 1g vanilla beans
- 170g fig pulp
- 85g blackcurrant pulp
- 440g whole milk
- 315g water
- 30g dextrose
- 5g pectin X58
- 505g DULCEY 35%
- 250g fondant
- 165g glucose
- 50g DULCEY 35%
- 5g lemon zests
- 60g Speculoos Spread
- gold powder as required
- 40g Fig pulp
- 20g Blackcurrant pulp
- 20g Fig and Blackcurrant Compote
- 20g ABSOLU CRISTAL NAPPAGE NEUTRE
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