Page 20 - NA_3_5_2009

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18 Pastry & Baking
North America
Regional Showcase
Elderflower Ganache Pops
Lecturing Instructor in Baking and Pastry Arts
Culinary Institute of America
Francisco’s Bog –
Recipe courtesy of The Modern Café
Francisco Migoya
Your Notes
Hyde Park
Yield: 36 pieces
Elderflower Ganache
300g sugar
480g heavy cream
1 kg dark chocolate (60%) coins
120g elderflower liqueur
300g butter, soft
As needed dark chocolate (64%) –
As needed White chocolate – tempered
36 Crystallized lilac petals
1. Line 36 PVC tubes 7.5 cm long by 2.5 cm
diameter/3 by 1 in with acetate. Place them
in a standing position on a flat sheet pan
lined with a nonstick rubber mat.
2. Make a caramel with the sugar and the
cream, and then bring to a boil. Pour the
liquid over the chocolate in a bowl and stir
to dissolve the chocolate. Allow the mixture
to cool to 27
F. stir in the
elderflower liquor and the butter.
3. Pour the ganache into a piping bag. Pipe
the ganache into the prepared tubes and
even out the top with an offset spatula.
4. Let the ganache set at room temperature.
Once it is set, push a lollipop stick halfway
into each tube.
5. Refrigerate the ganache for 2 hours.
6. Remove the ganache from the PVC tubes
and take off the acetate.
7. Dip the ganache into tempered dark
chocolate using the lollipop stick, letting
the excess drip off the top.
8. Once the chocolate sets, garnish with a
drizzle of white chocolate and a crystallized
lilac petal. Reserve in a cool dry place in
an airtight container. Discard after three