Joined
·
21 Posts
Hi,
I don't know if this is what you're looking for, but this is one of Jacques Torres' recipes that was in Pastry Art and Design some time ago:
225g passionfruit juice
75g heavy cream
25g corn syrup
500g milk choc.
62g passionfruit liquor
30g unsalted butter
Place juice, cream, and corn syrup in saucepan and scald. Pour hot mixture over chopped choc. and blend until smooth with an immersion blender. Add liquor and butter and blend until smooth. Cool to 84 degrees F, put into piping bag, and pipe into chocolate filled molds. Let set overnight.
I don't know if this is what you're looking for, but this is one of Jacques Torres' recipes that was in Pastry Art and Design some time ago:
225g passionfruit juice
75g heavy cream
25g corn syrup
500g milk choc.
62g passionfruit liquor
30g unsalted butter
Place juice, cream, and corn syrup in saucepan and scald. Pour hot mixture over chopped choc. and blend until smooth with an immersion blender. Add liquor and butter and blend until smooth. Cool to 84 degrees F, put into piping bag, and pipe into chocolate filled molds. Let set overnight.
