Recipe MOUTHFUL: CENTAUR - Professionals
www.remycointreaugastronomie.com
Preparation steps: St-Rémy caramel cream, St-Rémy ganache, crunchy buckwheat chocolate, chocolate coating, ...
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.remycointreaugastronomie.com.
Ingredients
- 80 g caster sugar
- 25 g glucose
- Pinch of salt
- 90 g hazelnut paste
- 2,5 g gelatine sheet
- 140 g pouring cream (35% MF)
- 25 g St-Rémy® brandy 60%
- 200 g pouring cream (35% MF)
- 1,5 vanilla pods
- 40 g inverted sugar
- 5 g liquid vanilla
- 300 g milk couverture chocolate 36%
- 130 g dark couverture chocolate 70%
- 65 g salted butter
- 40 g St-Rémy® brandy 60%
- 140 g milk couverture chocolate 36%
- 70 g buckwheat* or puffed rice
- 200 g dark couverture chocolate
- 200 g cocoa butter
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