Pink Lady

Composition  (for 2 37 x 27 cm frames)

  • Pink Pepper Frames
  • Ganache Vietnam with orange zests
  • Coating

Pink pepper praline

Caster sugar 250 g
PatisFrance Noisettes Brutes 250 g
Water 60 g
Pink peppercorns 5 g

Method

Mix the caster sugar and water in a pan and `heat the whole to 118°C.
Add the hazelnuts away from the heat and sand the whole.
Bring back over the heat and caramelise the whole mixing continuously with a spatula.
When the cooking is finished, add the red pepper on silicone pads.
After cooling, grind the whole with a robot cutter until quite a fine paste is formed without having to heat it too much.
Keep in a dry place at 18°C.

To prepare the praline
To be framed

Praline with red pepper 500 g
Belcolade Lait Selection, O3X5/J or G 150 g
Belcolade PPP Cocoa butter 40 g
Belcolade Noir Selection, C501/J QS

Method

Mix all the ingredients and temper the whole at 24°C.
Pour in a 37 x 27 cm frame for 3 mm pre-coated with Belcolade Noir Selection chocolate.
Leave to crystallise before cooling the ganache.

Ganache Vietnam with orange zests

Caster sugar 120 g
35% fresh cream 375 g
Invert sugar 60 g
Zests of 2 oranges
Sorbitol 45 g
Belcolade Origins Vietnam 73 450 g
Cointreau 15 g
Dry butter 60 g
Belcolade Noir Selection, C501/J QS

Method

Caramelise dry the 120 g of caster sugar.
Reduce the cooking temperature with pre-heated cream and infuse the grated orange zests. Add the sorbitol and invert sugar.
Reheat the whole at 85°C and pour through a strainer on the Vietnam chocolate.
Mix until well blended and then add the butter and the Cointreau when the ganache is around 33-38°C.
Then pour the ganache at 32°C on the crystallised pink pepper praline 6 mm thick.
Leave to crystallise for 24 hours in a room at 16 to 18 °C and an average humidity rate below 60 %.
Make a second stencil on the ganache with Belcolade Noir Selection and cut 2 cm squares with a wire cutter.
Coat with Belcolade Noir Selection and make a pink point before placing a plastic film on it.
Leave to crystallise for at least 12 hours at 18°C before removing the plastic.
Store in a room at 18 °C and an average humidity rate below 60 %.