BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
CHEF'S TIP: Start with a caramel that’s extremely light so that the dominant flavor is the fruit
140g glucose
300g sugar
400g liquid cream (for whipp cream 35%)
200g raspberry purée
90g butter
PROCESS:
Make a light caramel using the glucose and sugar.
Stop the cooking process to add the cream.
Heat this mixture to 110°C before removing from the heat and carefully adding the fruit purée.
Cook to 107°C.
Add the butter last.
Garnish at 30°C.
SOAKING & FINISHING
66% dark couverture chocolate as required
PROCESS:
Mould into heart-shaped moulds lined with the dark couverture chocolate.
140g glucose
300g sugar
400g liquid cream (for whipp cream 35%)
135g mango purée
65g passion fruit purée
90g butter
PROCESS:
Make a light caramel using the glucose and sugar.
Stop the cooking process to add the cream.
Heat this mixture to 110°C before removing from the heat and gradually adding the fruit purée. Cook to 107°C.
Add the butter last.
Garnish at 30°C.
SOAKING & FINISHING
39% milk couverture chocolate as required
PROCESS:
Mould into heart-shaped moulds lined with the milk couverture chocolate.