STRAWBERRY CABOSSE
lngredients: STRAWBERRY INSPIRATION
Procedures: 2
An original recipe by Anthony Bourdillat Pastry Chef - École ValrhonaMakes 10 cocoa pods
STRAWBERRY MENDIANTS
- 600g STRAWBERRY INSPIRATION
- 140g White “dragée” sugar coated almonds
- 140g RAW IRANIAN PISTACHIOS
- 140g DICED ORANGE COLD CONFIT
- Pour the pre-set fruit couverture into a 4mm ganache frame (Ref. 3346). When the fruit couverture starts to set, cut out 30 x 30mm squares and/or 10 x 60mm rectangles. Store at 60°F (17°C).
- Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place a piece of dragée on each square, along with a pistachio and a cube of orange. Dab some pre-set Strawberry Inspiration couverture at the center to stick the different parts together. Store at 60°F (17°C).
GUANAJA SPRAY MIX
- 350g GUANAJA 70%
- 150g COCOA BUTTER
- Melt the ingredients together. Reduce the temperature of the mixture to 85-90°F (30-32°C). Use a chinois to strain before using the mixture.
Assembly and finishing
Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds (Ref. 10841), then leave them to harden.Use the pods to mold the pre-set Guanaja couverture chocolate. Turn out and leave the couverture chocolate to spread for a few moments, then smooth away any excess.Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them.
