Pastry & Baking Magazine - page 5

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6. Add the alcohols and incorporate, at 33°C/92°F add the butter
and burr mix.
7. Paddle together the mascarpone, sugar and vanilla bean than add
the cream and whip.
8. Color white Chocolate (Guittard 35%) with red colored cocoa
butter. Warm it up to 35°C /95°F spread a thin layer onto a cold
marble 10°C/50°F and cut long triangles.
9. Remove one by one from the marble and immediately fold the
pieces into waves.
10. Pipe or ladle dark chocolate (Guittard 61% semi sweet) on
acetate or transfer sheet and spread it into a thin layer.
11. Immediately comb the chocolate.
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12. Release the chocolate from the marble, cover it with another
acetate sheet or parchment paper and bend it around a tube.
13. Use tape to secure the form.
14. Assemble: Fill the mold ¾ with the Holiday spice ganache , pipe
a line of White Grape Preserves. Fill the rest of the mold with the
Holiday spice ganache and place the walnut rectangle on top.
15. Use a St. Honore tip and pipe the Vanilla Chantilly on top.
16. You may finish the dessert with the chocolate decoration,
caramelized walnuts and thin slices of white grapes.
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