Strawberry and thyme pâte a fruit
- Cut the pâte a fruit in small cubes and dip them in the tempered chocolate. Put them between two guitare sheets and leave it crystallize. Use a crispy to decorate.
Strawberry pâte a fruit
- Mix the sugar (2) with the pectin and stir well. Heat up 40 °C the raspberry purée and pour the first elaboration in. Stir well in order to dilute. Bring it to boil and add the remaining sugar in. Boil up 105 °C. Remove from heat an pour in the acid diluted in the water and stir. Fill a frame and leave it set overnight before cutting it.
Thyme couverture
- Melt the couverture up to 40 °C and put it in the conching machine with the freezedried thyme powder from 1 to 5 hours, until the powder is completely refined. Temper the chocolate down to 26/28 °C and use.
Ingredienser
Strawberry and thyme pâte a fruit
- 1500 g Strawberry pâte a fruit
- 1000 g Thyme couverture
- 100 g Strawberry crispy wet proof
Strawberry pâte a fruit
- 750 g Strawberry purée
- 635 g Sugar (1)
- 40 g Liquid glucose
- 75 g Sugar (2)
- 18 g Yellow pectin
- 6 g Citric acid
- 6 g Water
Thyme couverture
- 1000 g Ariaga Blanche 30% white couverture Valrhona
- 30 g Freeze-dried thyme powder
