Complexity level  

Makes 1 frame of 10 mm

Café Ambré


1 Pistachio Crunchy
  • Pralicrac Pistache PatisFrance 600 g
  • 100 g
  • Fleur de sel (optional) 4 g

Slightly soften the Pralicrac. Add the cocoa butter at 26°C. Blend until it reaches 28°C maximum. Pour into a 34 x 34 x 0.4 mm tin and leave to crystallize.

2 Pistachio Ganache
  • Pralicrac Pistache PatisFrance 270 g
  • Glucose DE60 PatisFrance 35 g
  • 420 g
  • 100 g
  • Praliné Pistachio 52% PatisFrance 100 g
  • 85 g
  • Butter 75 g

Warm the cream with the glucose syrup between 30 and 32°C. In the cutter, pour the praliné, pistachio pure paste then the chocolate melted with the cocoa butter between 32 and 34°C. Add the cream and blend for 1 minute. Add the butter in small pieces. Pour over the pistachio crunchy, between 30 and 32°C maximum.

3 Morello Fruit Paste
  • Starfruit Morello Cherry Patisfrance 500 g
  • Semolina sugar 425 g
  • Glucose PatisFrance 25 g
  • Semolina sugar 50 g
  • Yellow Pectin PatisFrance 12 g
  • Citric acid solution 8 g
  • Puratos Classic Cherry 15 g
  • Kirsch QS

Heat the morello cherry purée and sugar to 40°C. Stir in the 50 g sugar and pectin preparation. Bring to a boil then add the glucose, without taking it off the boil. Bake to 73° brix on a refractometer or 105°C. Once baked, add the citric acid and immediately pour onto a siliconised sheet. Once cooled down, blend it and slightly thin with the cherry flavouring paste and the Kirsch. Place on each snackbar. Coat the bars with Belcolade Origins Noir Arriba 66%.

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