Carapin
lngredients: BAHIBÉ 46% COCOA BUTTER Pistachio Praliné 42% P125 CŒUR DE GUANAJA COCOA POWDER
Procedures: 4
SALTED BUTTER CARAMEL
- 455g Cream 35%
- 10g Madagascan Vanilla Bean
- 50g Glucose DE40
- 455g Sugar
- 120g Salted Butter
- Heat the heavy cream and infuse the vanilla beans. Strain the infusion and top up the weight of the liquid. Add the glucose to the cream. Make a dry caramel. Deglaze with the butter. Add the hot cream and cook the mixture at 118°C.
PISTACHIO & GRILLED CORN PRALINÉ
- 115g BAHIBÉ 46%
- 45g COCOA BUTTER
- 565g Pistachio Praliné 42%
- 50g Sicilian Pistachios
- 130g Chopped Grilled Corn
- Melt the chocolate and cocoa butter together at 45°C, then combine this with the pistachio praliné. Chop the pistachios and corn slightly to break them into smaller pieces. Add them to the first mixture, then heat to 40°C so the two combine. Finish off by tempering the mixture at 24-26°C. Use immediately.
P125 VEGAN SHORTBREAD CRUST
- 40g COCOA BUTTER
- 100g P125 CŒUR DE GUANAJA
- 270g Almond Paste From Sicily
- 130g Confectioner’s Sugar
- 330g All-purpose Flour
- 9g Baking Powder
- 20g COCOA POWDER
- 4g Fine Salt
- 150g Mineral Water
- Mix the melted cocoa butter with the P125 Coeur de Guanaja and pure almond paste. Rub into the sifted dry ingredients. Finish off by adding some warm water. As soon as you obtain a smooth dough, stop mixing. Store in the refrigerator for at least 12 hours.
GUM ARABIC SOLUTION
- 200g Water
- 25g Gum Arabic Powder
- Heat the water and gum arabic until they boil. Mix and leave to cool.
Assembly and finishing
Make the salted butter caramel and pour it into a ganache frame placed on a silicone mat to a depth of 4mm. Leave to set at 17°C for at least 2 hours, then put a 6mm-deep frame on top so your square now has a total depth of 10mm. Make the pistachio and corn praliné and layer it onto the salted butter caramel. Leave to set for 24 hours at 17°C and at 60% relative humidity. Make the plant-based P125 chocolate shortbread crust and spread it to a depth of 2.5mm. Cut it into 0.8cm-wide strips using a kitchen mandoline. Cut these strips into 1cm, 1.5cm, 2cm, 3cm and 4cm pieces to form rectangles. Bake on a perforated silicone mat for approx. 18-20 minutes at 150°C. Coat the praliné side with milk couverture and let it set. Apply a few “Golden Yellow Mosaic Transfer ” sheets to the caramel and freeze the frame for a few minutes. Peel off the transfer sheets then, without taking the assembly out of its frame, cut it into 8.5cm strips. Then cut these strips into isosceles triangles with a 6.5cm base. Place the shortbread sticks on each triangle to make them into Christmas trees. Finish by making the gum arabic solution and spraying a thin layer onto the triangles to protect them from moisture.
