Magic Potion Recipe by chef François Galtier

Composition

I. Crunchy Base
II. Exotic and Praliné Sauce
III. Exotic Mousse
IV. Chocolate Shell
V. Yellow Glaze

I. Crunchy Base

Process:

Melt the cocoa butter at 45°C, add the praliné, then mix and add the rest of the ingredients. Pour 10 g per truffle silicon mold ø6 cm.

II. Exotic and Praliné Sauce

Process:

Add cold fruits purees gradually to the praliné by creating an emulsion. Pour 30 g per insert truffle silicon mold ø4 cm.

III. Exotic Mousse

Process:

Heat the fruit purees with the gelatin mass and mix with white chocolate to make a ganache. At 36°C incorporate the whipped cream delicately.

IV. Chocolate Shell

Process:

Melt the chocolate and cocoa butter, add the coloring and mix. Use at 35°C.

V. Yellow Glaze

  • Fresh cream 35% fat 100 g
  • Sugar 70 g
  • Glucose syrup 410 g
  • Gelatin mass (1/5) 180 g
  • Obsession 30 Belgian white chocolate 225 g
  • Mirror glaze neutral 700 g
  • Yellow chocolate coloring SQ
Process:

Heat the cream with sugar and glucose, then pour on the gelatin to melt it. Add chocolate, mix well to melt all the chocolate drops and add the mirror glaze and coloring at the end. Blend the glaze and use at 35/40°C.

VI. Montage

Pour the crunchy base into the truffle silicon mold ø6 cm and let it settle. Pipe the mousse on top and push the frozen insert of exotic praliné sauce inside. The final assembling should be at ½ cm from the top. Freeze it. Unmold, for the foot stick 3 little cones deep in the chocolate coating at 35°C. Decorate with a ring of black modeling chocolate ø5 cm to fix on the top, then 2 skulls molded into silicon mold with black modeling chocolate and 2 small rings ø1 cm. Brush a bit of silver powder on all black elements. Finish the decoration with yellow glaze and create a bubble in the glaze.

Share