Purple Oil Based Color |
qb |
RENO X CIOCCOLATO BIANCO 28% |
qb |
Frutta in crema Cesarin - Blueberry |
qb |
Filtered Water |
100ml |
dried lavender flowers |
3g |
Chocolate Shell
Ingredients
Purple Oil Based Color
qb
RENO X CIOCCOLATO BIANCO 28% - to color
qb
Preparation
Mix in purple oil based color to desired shade into Reno X 28% and temper to 28*degrees Celsius
Temper 2nd Reno X White 28% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
Honey Lavender Ganache
Ingredients
Filtered Water
100ml
dried lavender flowers
3g
Preparation
Bring water and honey to a strong simmer (do not boil)
Add in lavender flowers.
Cover with plastic wrap and let steep 1 hour or overnight
Reheat mixture to a strong simmer (do not boil)
Through a strainer pour mixture over Reno X White 28%
With an immersion blender blend until smooth
Continue with immersion blend and dot in butter slowly and incorporate until well blended
Final composition
Then proceed with the filling by creating a layer of fruit in blueberry cream and one of honey lavender ganache
Close shell with Reno X White 28% purple mix
Christian Balbierer
Corporate Pastry Chef
With over 30 years of experience spanning restaurants, hotels, in-store bakeries, and R&D, Christian is now Corporate Pastry Chef for IRCA Group Americas, where he develops innovative concepts and offers technical expertise across mu