Using a large spoon or piping bag with a straight tip, finish the verrine with a dollop of the whipped ganache. Add the cold heavy cream. Strawberry Inspiration Glaze 75 g strawberry purée 100 g sugar 55 g water 130 g honey 105 g sweetened condensed milk 11 g gelatin 155 g STRAWBERRY INSPIRATION red food coloring (as needed) This recipe can be made with both STRAWBERRY INSPIRATION … Let cool, then use a piping bag with a 6mm nozzle to make a tube of about 8g of Ganache over 2 out of 3 rectangles. It is perfect for pastry preparations (cream, ganache… Prepare 5 flavours of Namelaka / Whipped Ganache. Divide between 12 glasses (approximately 115g per glass depending on size) and chill for 4 hours. Strawberry Inspiration whipped ganache with Urfa chilli flakes. Heat the STRAWBERRY INSPIRATION to 95-104˚F, then cool it to 81-82˚F before heating it back up to 86-88˚F. Serve immediately. Whip the cereal ganache by hand just until a soft peak is reached. Turn out, then glaze with STRAWBERRY INSPIRATION Glaze. Gradually combine the hot mixture with the melted STRAWBERRY INSPIRATION. Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Prepare chocolate decorations: Fire (Red) – Wrinkle a piece of paper and briefly flatten it down. Add the cream with gelatin to the mix and process again. Speciality made with strawberry powder and cocoa butter. This innovative new couverture is created entirely with natural ingredients for vibrant colors and flavors, and naturally non-dairy. Discover home baking recipes dedicated to all chocolate aficionados. Put the Shortbread in place, making sure to put the Crémeux on the same side as the Ganache. Recette STRAWBERRY ROULADE: An original recipe by Christophe Renou, Meilleur Ouvrier de France for Pastry and Confectionery.Makes four entremets, each serving six Recipe - STRAWBERRY ROULADE | Valrhona, Let's Imagine the Best of Chocolate Whip up the Whipped Canache, then pour about 45g into each ring. Emulsify the milk mixture into the chocolate in thirds, stirring vigorously. Fruit and Nuts as you've never seen before! Valrhona introduces YUZU INSPIRATION, the first-ever range of fruit and nut couvertures. Mix again. Prepare the Ganache and store in the refrigerator. Mix using an immersion blender to perfect the emulsion. When the fruit couverture starts to set, cut out 30 x 30mm squares and/or 10 x 60mm rectangles. Finish the emulsion with an immersion blender. 94,00 € - Inspiration - Fruit couverture chocolate, Strawberry Inspiration by Valrhona. Melt the STRAWBERRY INSPIRATION in a microwave. Once it has completely cooled, cut out 12 x 2cm rectangles of Crunch. US Corporate Pastry Chefs Paul Saiphet, Derek Poirier, and Sarah Tibbetts have adapted these recipes from Valrhona's chocolate school in France, L'École Valrhona, to reproduce in the comfort of home kitchens in America. The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor. Dip the strawberries into the couverture then sprinkle with the remaining ingredients as desired. Pour the pre-set fruit couverture into a 4mm ganache frame (Ref. Temper the STRAWBERRY INSPIRATION by carefully melting it, then following the tempering process with the curve below. Freeze. Strawberry Inspiration Glaze 75 g strawberry purée 100 g sugar 55 g water 130 g honey 105 g sweetened condensed milk 11 g gelatin 155 g STRAWBERRY INSPIRATION red food coloring (as needed) This recipe can be made with both STRAWBERRY INSPIRATION as well as … Pour into a container and let crystalize at room temperature with plastic film on the surface. Notes of strawberry confit Valrhona is opening up a new creative universe to artisans through groundbreak Valrhona has created some new “chocolate” couvertures called Inspiration, which have a veritable fruit flavor and an authentic and bright color ’cause they are composed by fruit or nut puree + cocoa butter + sugar. 'Inspiration' is Valrhona's first range of fruit couvertures, created with natural flavours and colours, free of colourings and preservatives. Cook until the mixture coats the back of a spoon at 82-84°C/180-183°F, strain through a chinois and use immediately or cool rapidly and set aside in the refrigerator. Combine yogurt with puree, sugar and strawberry extract and process with an immersion blender until smooth. Put these on a micro-perforated silicone baking mat. For the whipped passion fruit ganache, replace the strawberry pulp with 110 g of passion fruit pulp, Strawberry Inspiration with 310 g of Passion Fruit Inspiration and only use 360 g of UHT cream.