Chocolate Raspberry Pie
2020-08-13 / test@t
Passion fruit-caramel candies
Passion fruit-caramel candies are made from tempered chocolate. And to give them such a beautiful appearance, you just need to pour the chocolate into a special mold. With the chocolate itself, everything is more complicated: you need to master the technique of tempering chocolate and cocoa butter. However, skill comes with experience.
Ingredients
- 200 g of sugar
- 200 g glucose
- 350 g cream, 35% fat
- 120 g of marakui puree
- 150 g butter
- 70 g tempered chocolate 33% cocoa
- bronze kandurin (food coloring)
- 200 g of marakui puree
- 180 g of sugar
- 8 g of pectin
- 20 g glucose
STEP-BY-STEP COOKING RECIPE
Step 1
For the filling, bring the passionfruit puree and 150 g sugar to a boil.
Step 2
Mix the pectin with the remaining sugar and add to the boiling puree. Boil to 110 ° C. Add glucose. Cool completely.
Step 3
For caramel, mix sugar and glucose. Warm up to 185 ° C. Pour in the boiling cream while stirring the mixture. Add hot passionfruit puree. Boil to 105 ° C.
Step 4
Remove from heat, cool to 40 ° C, add butter. Punch with a hand blender. Leave to crystallize at 12-14 ° C, 24 h.
Step 5
Temper the chocolate for the body. Pour into molds, let crystallize at 12-14 ° С, 2-3 hours.
Step 6
In the prepared hulls, place the passion fruit from the pastry bag, then the caramel. Leave at 12-14 ° C for 12 hours.
Step 7
Cover with re-tempered chocolate. Remove the candy from the molds. Using a soft brush, apply the candurin to the candies and rub with a gentle motion.
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