Page 16 - PastryNA2012_2

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Off The Wire
14 Pastry & Baking North America
Tango Caramel Orange Ganache
Pralines & Chocolates
Recipe for 2.186 kg/ 77 oz/ 10 Tango molds of 21 pieces
Casting of Tango mold
630g 20.26 oz Grenada 38%, Rondo
50g 1.61 oz cacao butter red
40g 1.29 oz cacao butter brown
Gently spray the Tango mold with tempered red cacao
butter, then with tempered brown cacao butter, let it
crystallize. Evenly cast once with Grenada 38%
couverture,
refrigerate for approx. 10 minutes.
Orange flavored Caramel Ganache
520g 16.72 oz heavy cream 35%
30g 0.96 oz orange zest of 6 pieces
40g 1.29 oz glucose 44/45
100g 3.22 oz liquid sorbitol
170g 5.47 oz Caramel Brûlé
500g 16.08 oz Grenada 65%, Rondo
100g 3.22 oz butter unsalted
1g 0.03 oz Orange oil 5 drops
5g 0.16 oz Cointreau 40% vol
Bring heavy cream, orange zest, glucose and sorbitol to
a boil, cover with plastic film. Let it brew for 10 minutes,
strain through a fine sieve, squeeze well. Add Caramel
Brûlé, warm the liquid to 32°C/ 90°F. Add the tempered
Grenada 65% couverture and stir to a smooth emulsion
until an elastic, shiny and homogenous mass is created.
Simultaneously add butter, orange oil and Cointreau
40%vol. Use the Ganache right away, pipe 6 g/ 0.2 oz of
the Ganache using a disposable pastry bag and crystallize
for 24 hours at approx. 12°-16°C/54°-61°F. Cover with
Grenada 38% couverture, refrigerate for a short time and
remove from mold.
Felchlin Products
Art. no Products
CR29
Grenada 38%, Rondo, Grand Cru couverture, with milk/cream
CR44
Grenada 65%, Rondo, Grand Cru couverture, dark
OE01
Orange oil
TM01
Caramel Brûlé, dairy caramel cream with Fleur de sel
VO32
Tango molds