Original creation by
Jean-Pierre WYBAUW,
Master Confectioner and Chocolate maker
FRUITY GANACHE WITH COINTREAU®
Chef :
Brand
Ingredients for the base : FRUITY GANACHE WITH COINTREAU®
Ingredients
400 g Gianduja
70 g biscuit crunch
Step
Spread a fine coat of pre-crystallized milk couverture on a
paper sheet. Put a 280 x 380 x 12 mm frame.
Mix the biscuit crunch with the pre-crystallized Gianduja.
Spread thix mixture in the frame and leave to cool.
Ingredients for the fruity ganache:
Ingredients
300 g butter
60 g inverted sugar
300 g white peaches puree
600 g milk couverture
90 g Cointreau® 60% vol.
Step
Mix the butter with the inverted sugar. Add the puree at room
temperature, then incorporate the pre-crystallized couverture
and the Cointreau®.
Spread immediately on the basis of crunch Gianduja. Smooth.
Leave to set (17°C). When the ganache is completely
crystallised, unmould and cut with a guitare cutter to the
requested dimensions. Coat with dark couverture. Decorate
with a chocolate’s silkscreen.
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