Original creation by Marc DUCOBU
Relais Desserts,
Pâtisserie DUCOBU,
Waterloo, Belgium
Desire
Chef :
Brand
Quantity :
Recipe for 150 to 200 pieces
1. COINTREAU® GANACHE
Ingredients
285 g cream (35% fat)
85 g inverted sugar
560 g milk chocolate
45 g Cointreau® 60% vol.
98 g butter
Step
Heat cream to 84°C with inverted sugar.
Pour on milk chocolate. Mix.
Add Cointreau®, mix.
To 31°C, add butter and mix again.
2. RASPBERRY FRUIT PASTE
Ingredients
300 g raspberry puree
90 g sugar
90 g maltitol (sweetener)
3 g pectin
3 g lemon juice
Step
Cook the fruit paste to 69 Brix measured by refractometer.
3. FINISHING
Ingredients
No ingredients.
Step
Cover with the dark chocolate and seal with the milk chocolate.
Other recipes
Discover them all
