Complexity level  

CT A506


1 Sable Vanilla
  • Butter 125 g
  • Powder Sugar 200 g
  • Flour 200 g
  • Vanilla Bean 1
  • Salt 3 g
  • Egg White 50 g
  • Baking Powder 1 g
  • Combine all the ingredients in a food processor and mix thoroughly. 
  • Roll out the mixture to 2 mm and cut into small strips.
  • Bake at 175°C for 8 minutes until golden brown.
  • Store in a dry place. 
2 Pâte De Fruit Exotic
  • PatisFrance Starfruit Apricot 95 g
  • PatisFrance Starfruit Passion Fruit 75 g
  • Lime Juice 15 g
  • Sugar 215 g
  • Glucose 65 g
  • Pectin Yellow 5 g
  • Citric Acid Solution 50/50 3 g
  • Lime Zest 2 g
  • Vanilla Pod (only use the seeds) 1
  • Mix the pectin with a small amount of sugar.
  • Warm up the apricot & passion fruit purees to 35°C together with the lime zest and vanilla seeds.  
  • Add the pectin mix to the apricot & passion fruit puree, and slowly bring to a boil. 
  • Add the rest of the sugar and the glucose.
  • Cook to 72°Brix (concentration) or 106°C, add the citric acid solution and mix well. 
  • Pour immediately into a 3 mm frame.
3 Pecan Praline
  • Pecan Nuts 200 g
  • Sugar 100 g
  • Fleur de Sel 3 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 25 g
  • Vanilla Pod 1
  • Caramelize the sugar and the vanilla pod.
  • Add the nuts and coat evenly with the caramel.
  • Pour over a silicon mat and sprinkle the fleur de sel.
  • Leave to cool down.
  • Grind in a food processor. Melt the Belcolade Selection Noir Puissant Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace to 45°C, mix the pecan paste with the melted chocolates, temper to 26°C, and pour into a 3 mm frame on top of the fruit paste. Leave to crystallize.
  • Then put a thin layer of tempered Belcolade Selection Noir Puissant Cacao-Trace on top of the praline and turn it upside down. The praline will be the bottom of this composition.
4 Ganache
  • Cream 35% 125 g
  • Vanilla Pod 1
  • Sorbitol 19 g
  • Fleur de Sel 1 g
  • Butter 75 g
  • Sugar 80 g
  • Infuse the vanilla pod into the cream, and then add sorbitol powder and fleur de sel.
  • Caramelize the sugar and stop the cooking with the cream mixture.
  • Pour the warm caramel cream on the chocolates and mix with a spatula to obtain an emulsion.
  • Leave to cool to 35°C. Add the butter and mix with an immersion blender.
  • Pour into a 3 mm frame on top of the previous frames and leave to crystallize for 12 hours.
  • Cut into the desired shape with a guitar cutter, coat with tempered Belcolade Selection Noir Puissant Cacao-Trace and put a sable vanilla on top. Leave to set.

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