Inspiring recipes :
Kouichi Izumi, Japan
A.Coulis de Griotte
griotte puree 190g / sugar 25g / pectin 2g / starch syrup 25g / invert sugar 12g
cream 106g / invert sugar 12g / pistachio paste 28g / cinnamon stick 2g / Cacao Barry blanc satin 223g / unsalted butter 50g
Preparation method :
A.’Coulis de Griotte’
1.Put every ingredients into pan and boil them for 2 min.
2.Pour 1. to bowl by dropper
1.Add flavor of cinnamon to cream
2.Make ganache by using cinnamon flavored cream and other ingredients.
1.Paint/Spray color to mould and make shell by Cacao Barry excellence in the mould.
2. Put ‘Coulis de Griotte’ into the shell after Piping ‘Ganache Sicilie’ to the shell.
3.Close the shell by Cacao Barry excellence
Praline made at the World Chocolate Masters 2005 Finals in France.