Pastry techniques and tips Inspiration

Tempering using the seeding method:

• Melt two thirds of the Inspiration at 45°C and then add the remaining unmelted third.
• Start mixing by hand, then using a hand blender. 

The Inspiration is now tempered. 

• Melt the Inspiration at 45°C and add the grape seed oil. Mix well.
  For example: for 200g of Inspiration, add 20g of grape seed oil, i.e. 10% of the total weight of Inspiration.
• For this glaze, make sure the temperature is between 35 and 40°C.
• Then pour the mixture onto a frozen product so that it freezes immediately. 

The starting process is identical to that of traditional ganache :

• Mix the ganache with a hand blender as soon as possible to stabilise the emulsion. 
• For a tart, pour the ganache directly into the tart case and leave to set for a few hours.
• For other preparations, like macarons for example, let the ganache crystallise for at least three hours before use.

• Passion Fruit Inspiration: tropical fruit, rum, strawberries, DULCEY 35% chocolate.
• Yuzu Inspiration: citrus fruit, nuts, AZELIA35% milk chocolate.
• Strawberry Inspiration: pistachio, vanilla, red berries, IVOIRE 35% white chocolate.
• Raspberry Inspiration: red berries, lemon, pistachio, MANJARI 64% dark chocolate.