Dulcey 35%, Toffee with passion fruit and pecan
DOSES FOR: 15 porzioni
Recipe by pastry chef Alessandro Rossetti
ingredients
225 g Elle&Vire 35% Mg liquid cream
25 g Sosa 40De glucose syrup
25 g Sosa inverted sugar
325 g Dulcey 35% Valrhona couverture
600 g Elle&Vire 35% Mg liquid cream
preparation
In a saucepan, heat the cream together with the glucose and inverted sugar.
Pour the boiling liquid a bit at a time over the partially-melted couverture, mixing between one addition and the next. Finish by adding the second amount of cold liquid cream and mix to perfect the structure.
Leave to crystallise overnight at +4° C before whipping.
details
Conservazione 7 giorni a +4°C – 14 giorni a -18°C
Quantitativo consigliato 35g per porzione
ingredients
80 g Granulated sugar
50 g Sosa 40De 1° glucose syrup
200 g Elle&Vire 35% Mg liquid cream
50 g Ravifruit passion fruit purée
105 g Sosa 40De 2° glucose syrup
1 Madagascar Norohy vanilla bean
70 g Elle&Vire Butter 82%
preparation
Heat the 1° glucose with the cream and scored vanilla.
Make a caramel with 2° glucose and granulated sugar heated to 185° C.
Cook down the caramel with the diced butter then the vanilla cream and the passion fruit purée. Season with salt.
Mix to perfect the structure and leave to cool to +4° C.
details
Conservazione 7 giorni a +4°C – 30 giorni a -18°C
Quantitativo consigliato 15g per porzione
ingredients
250 g Ravifruit passion fruit purée
50 g Water
75 g Valrhona Oabika 72°
70 g Granulated Sugar
70 g Sosa 33De glucose powder
7 g Sosa Pectin NH
preparation
Mix the pectin with the sugars.
Heat the passion fruit purée, water and Oabika concentrate in a saucepan to 45° C.
Gradually add the previously-mixed dry ingredients, taking care that no lumps form.
Bring to a boil then pour into moulds. Blast chill at -18° C.
details
Conservazione 7 giorni a +4°C – 30 giorni a -18°C
Quantitativo consigliato 15g per porzione
Assembly and finishing
Pour 15 grams of soft caramel into the cavity of the Graham Cracker tart. Arrange finely-chopped Cantonese pecan nuts and the passion fruit crispy wet proof on the caramel.
Whip the Dulcey ganache and dress with 35 grams in the cavity. Place the passion fruit gelatine on the ganache.
Finish by decorating the tart with the whipped ganache, a Cantonese pecan and some Sosa passion fruit crispy wet proof.