Professional

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

Makes one 34 x 34 cm frame, 8 mm high

2 steps

Recipe Step by Step

Vanilla Passion Fruit Caramel

130g passion fruit puree
65g mango puree
90g atomized glucose
1 Tahitian vanilla bean
195g caster sugar
65g whipping cream 35%
80g dry butter 84%

Heat the mango and passion fruit purees with the atomized glucose and the split and scraped vanilla. Make a dry caramel with the caster sugar, stop the cooking with the hot cream and then add the warm fruit purees. Cook together to 125°C. Add the butter, blend and immediately pour into a 34 x 34 cm frame 4 mm high on a silicone sheet.

Fruity Praliné Passion Fruit Crunch

375g PRALINE A/N 50% FRUITE CRAQUANT
75g JIVARA LACTEE 40%
30g BEURRE DE CACAO
120g ECLAT D'OR

Melt the milk chocolate couverture and the cocoa butter to 45 / 50°C and mix with the Crunchy Fruity Praliné. Temper the mixture to 26°C. Add the lightly crushed Eclat d’Or. Immediately pour into a 34 x 34 cm frame, 4 mm high.

Assembly and finishing

Once the Vanilla Passion Fruit Caramel is made, pour onto a silicone mat in a 4 mm thick ganache frame. Once the praline is tempered, pour onto the Vanilla Passion Fruit Caramel, adding a 4 mm thick frame to obtain an 8 mm assembly. Leave to set for a few hours at 17°C and 60% relative humidity so it can be easily cut. Then cut with a guitar cutter into strips 22.5 mm wide. Cut these strips into slices around 8 cm long. Coat these slices with milk chocolate couverture with the blower on fairly strong and at an angle to create a wave effect. Leave to set at 17°C and 60% relative humidity for a few hours.

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