MADININA
lngredients: Taïnori 64%
Procedures: 3
Original recipe by l’Ecole Valrhona. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457)
White tea infusion
- 30g White tea
- 415g Whipping cream 35%
- Allow the tea to infuse in the cream overnight.
- Heat tro about 50°C, strain through and top up with cream if necessary.
Taïnori Passion-Tea Ganache
- 300g White tea infusion
- 150g Inverted sugar
- 250g Passion pulp
- 740g Taïnori 64%
- 140g Butter 84%
- Stir the inverted sugar in the infused cream and bring to the boil. Gradually pour the hot cream on the melted chocolate stirring in the centre to create a smooth, elastic and shiny core of emulsion. Keep the same texture to the end while adding the remaining cream.
- Finish with the passion fruit pulp boiled beforehand. When the temperature of the ganache reaches 35/40°C, mix in the butter diced in cubes using a hand blender.
Sparkling gold solution
- 25g Golden glitter solution
- 10g Alcohol 70°
- Mix both ingredients and store in an airtight bottle.