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Pear William Ganache
Ingredients
- 60g UHT Whipping Cream (35% Fat) [SCF280P]
- 20g Unsalted Butter
- 20g Pear William fruit purée [SCF0863A]
- 200g Papouasie Origin Milk Chocolate [SCC105B]
- 8g Calvados
- 1 Tray of Square Cups [SCS420A]
- White Crisp Pearls [SDS885]
- Coloured Cocoa Butter - Green Crystal [SCR1345A]
Method
70 chocolates in 20 mins
- Warm Cream, Butter and Puree to 40°C and blend
- Warm chocolate in microwave to 32°C, then add to above mixture and blend
- Add alcohol concentrate and blend
- Pipe into the Mini Cups level with the top (SCS420)
- Cover with crispearls (SDS885)
- Warm Green Crystal Cocoa Butter (SCR1345A) in Microwave to 40-50°C and brush on the crispearls
Approximate costs
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Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
In-stock: 25
Ravifruit Ambient Purees
Ravifruit Pear William Puree
Ambient Pasteurised Fruit Puree
SCF0863A
A smooth, fruity purée made from the Williams pear - perfect for summer puddings and pastries! These Ravifruit a...
In-stock: 60
Cacao Barry
Cacao Barry Origin Milk Chocolate; Papouasie
Chips; Minimum Cocoa Solids 35.8%
SCC1105B
With a distinctive caramel and hazelnut flavour profile, this 35% milk chocolate is ideal for chocolatiers and chefs in...
In-stock: 25
Mona Lisa
Crispearls in White Chocolate
Approx 4mm diameter
SDS885
White chocolate Crispearls™ combine Callebaut's W2 chocolate with a crispy heart of toasted biscuit. They'...
In-stock: 93
CCW
Dark Chocolate Square Cups
Weight 3.7g, L 25mm, W 25 mm, H 14mm
SCS420A
Superb squares! Chocolate squares are a fantastic option for a presentation chocolate. As they are hollow it gives you...
In-stock: 2
Roxy & Rich
Coloured Cocoa Butter; Green Crystal
56g; Gemstone E171
SCR1345A
In-stock: 19
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