Preparation
Ingredients
DELIMACARON
DELIMACARON g 1000
Water g 200
Whip in planetary mixer at high speed for 5 min. By using a pastry bag with a plain nozzle, pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (minimum 10-15 min, max 1 hour). Bake at 150°C for 15-18 min (with static ovens, keep the valve open).
Dark Ganache
Cream g 310
Vanilla Stick 1 pcs
Inverted sugar g 30
Glucose g 25
Reno Dark Chocolates g 245
Reno Milk Chocolates g45
Butter g 20
Joypaste Rose g15
Boil the cream and glucose, add the inverted sugar. Pour into chocolates. Add the butter at 35°C followed by rose flavor. Mix well by using a hand mixer to attain a smooth and homogenous texture of the filling. Fill the rest of the shell with ganache. Close with tempered dark chocolate.
DELIMACARON g 1000
Water g 200
Whip in planetary mixer at high speed for 5 min. By using a pastry bag with a plain nozzle, pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (minimum 10-15 min, max 1 hour). Bake at 150°C for 15-18 min (with static ovens, keep the valve open).
Dark Ganache
Cream g 310
Vanilla Stick 1 pcs
Inverted sugar g 30
Glucose g 25
Reno Dark Chocolates g 245
Reno Milk Chocolates g45
Butter g 20
Joypaste Rose g15
Boil the cream and glucose, add the inverted sugar. Pour into chocolates. Add the butter at 35°C followed by rose flavor. Mix well by using a hand mixer to attain a smooth and homogenous texture of the filling. Fill the rest of the shell with ganache. Close with tempered dark chocolate.