The framboise ganache is not powerful in taste. Fresh framboise should be used to increase the acidity and to emphasize the contrast between fresh frambois and chocolat
Recipe:
Pate Sablee chocolat (le Cordon Bleu)
Ganache framboise P19
water 50g
frmboise 350g
sugar 20g
cream 150g
chocolat 70% 300g
Glacage Chocolat
milk 50g
cream 50g
nappage neutral 10g
cocoa powder 5g
mizu ame 40g
chocolat 160g
1. Add everything except from chocolat and mizu ame
2. When boiling remove from fire and add mizu ame
3. Add the hot mixture to the chopped chocolat and mix with whisk
4. Sieve and pour on tart surface
No comments:
Post a Comment