Rose pate de fruit with vanilla ganache and pistachio praline

EXPIRY TIME: 4 weeks as long as the storage temperature is 16-18C.
Raspberry Pate de Fruit
Total weight: 193,5 gr

Ingredients list
100 gr raspberry puree
2 gr pectine
60 gr cane bio sugar
20 gr cane bio sugar
10 gr glucose syrup
15 gr rose water (or 3-4 drops of food grade rose extract)


Method

First we will make raspberry puree. Take 100 gr and 10 gr more from the quantity indicated in the ingredients list. Blend and sieve from the seeds. Put on a low heat.
Meantime weight 20 gr of sugar and pectin. Mix together. Add it to the puree when its temperature between 35-40 C (not more). Bring to boil and add the remaining sugar and glucose syrup. Leave to cook on low heat until its temperature reaches 103-105 C. Be careful not to burn it. Stir from time to time.
When it's ready take off from the heat. Add rose water or an extract. Stir.
Cool it down and blend with a hand stand blender. This will help to get silky texture. Pipe at the temperature of 27 C and fill 1/3 of a bonbon shell.
Vanilla white chocolate Ganache
Total weight: 247 gr

Ingredients list
30 gr coconut milk 20% fat content minimum
15 gr water
120 gr white vegan chocolate
30 gr deodorised coconut oil (melted)
18 gr glucose powder
30 gr grape sugar
3 gr vegan protein
1 vanilla pod (or 3-4 gr of food grade vanilla extract

Method

Take coconut milk and water warm it to 40 C and add 2 types of sugars, protein and vanilla. Mix well until dissolved. If the temperature dropped, raise it to 40 C again. Put aside. Meantime melt chocolate 40 C. Melt coconut oil to 35C and add to white chocolate. Use a blender to emulsify for 1 minute at least. Pipe at 27-28C and fill 1/3 of a bonbon shell.
Pistachio Praline
Total weight: 238 gr

Ingredients list
78 gr pistachio praline paste
21 gr unsalted pistachio nut paste
24 white vegan chocolate
9 gr cocoa butter
1 gr salt

For pistachio praline
80 gr roasted unsalted pistachios
25 gr raw cane bio sugar

Method
First make pistachio praline paste. Make dry caramel by melting sugar until amber in colour. Take off heat and pour onto a silicone mat to cool down. When cooled down break it and put into a blender together with roasted pistachios and make a paste.
Melt white vegan chocolate and cocoa butter and add praline, pistachio pastes, salt to it. Stir well and temper as white chocolate. Pipe at 25 C.
Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Coconut oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.
Instruments list
Chocolate World CW 1913
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Hoze
Paper towels
Coloured cocoa butter:
Dark Red
Roxy and Rich Gold
Roxy and Rich Mint Green
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.