Fruity Square

Recipe for 2 cases 36x36 of 5 mm deep


Ingredients

Sicoly


Frozen crushed lemon purée

Lemon - pear

fruit paste


ingredients :

  • 150 g Sicoly® lemon crushed purée
  • 450 g Sicoly® sweetened Williams pear purée
  • 300 g Pear juice
  • 21 g Yellow pectin
  • 800 g Sugar (1)
  • 100 g Sugar (2)
  • 16 g Tartaric acid solution

process :

Heat the purées and pear juice. Upon reaching 40°C, pour the mixed pectin into the first measurement of sugar. Bring to the boil, then gradually add the glucose and the remaining caster sugar (the temperature must not drop below 70°C). Heat to 74° Brix or 105°C. Add the acid solution off the heat, mix well and pour immediately

Almond and hazelnut

Paste


ingredients :

  • 400 g Whole blanched almonds
  • 400 g Whole blanched hazelnuts
  • 150 g Water
  • 600 g Sugar
  • 100 g Glucose
  • 100 g Invert sugar
  • 50 g Cocoa butter

process :

Toast the hazelnuts at 140°C for 25 minutes. Chop the almonds and hazelnuts. Heat the water, the sugar and glucose to 113°C. Pour over the powders and mix. After 2 minutes, add the invert sugar and keep mixing. Test the consistency. Allow to cool to 45°C and add the melted cocoa butter

Decoration

and finishing


Make the fruit paste. Pour it onto a silicone sheet. Make the almond and hazelnut paste. Place in a tin 36x36 5mm deep. Place it over the fruit paste. Leave to crystallise. Spread with a fine coat of chocolate, slice using a guitar cutter and cover in Legato dark Chocolaterie de l’Opéra couverture chocolate

The technical

stage


During the soaking stage, ensure no couverture chocolate enters into contact with the fruit paste. The measurements of each recipe must be respected in order to guarantee a good taste balance as well as the correct texture.