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Recipes: Honeycomb – the construction of the taste - Daniel Staron

Honeycomb – the construction of the taste

Centaurea pollen crunch

  73g caster sugar
  18g glucose syrup
  10g centaurea pollen
    1g Wieliczka origine salt
100g pure pecan paste
  70g Callebaut milk chocolate Arriba 39%
  30g honey milk chocolate

 

1. Dry caramelize glucose syrup and sugar
2. Add centaurea pollen and salt
3. Pour over chocolate and pecan paste
4. Roll out the mixture between two silpats

Lemon ganache

   3g kaffir lime leaves
150g cream 36%
103g lime infusion
  37g inverted sugar
325g Callebaut milk chocolate Arriba 39% 
  53g Callebaut milk chocolate Ecuador 70.1%
  72g lemon juice
  60g organic butter 

 

1. Prepare hot infusion with cream and kaffir lime leaves
2. Scale 109g of the infusion and reheat with inverted sugar
3. Emulsify with chocolates
4. Add Lemon Juice
5. When the ganache reaches 35 ºC add the butter

Marjoram and honey jelly

200g cream 36%
    5g marjoram
140g marjoram infusion
140g polyfloral honey
 0.9g Agar

 

1. Prepare hot infusion with cream and marjoram
2. Scale 140g of the infusion and boil with honey and agar

Milk chocolate Arriba 39%

Callebaut Milk chocolate Arriba 39 %

 

  1. For enrobing.
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Robot Coupe
Prefamac
Salon de chocolat
Selmi
Kichen Aid
Villeroy & Boch
Chocolate World
 Bragard
Salva
Ecole de Boulangerie et Patisserie de Paris
Losa
Special Edition Munich
Thermohauser
Duval Leroy
ICC
Capfruit
Lenotre Paris
Pastaline
Demarle
Sasa
Ellishout
Vittel